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With the aid of various patent medicines we settled our stomachs as we sailed towards the Aeolian island of Lipari where we expected Michael to be spirited away to look at vineyards however Thomas and Massimo had other ideas and two people carriers arrived (along with a film crew!) (not for us though)  (obviously) and we were all swept off into the hills.  Glorious views.

The vineyard was again small and perfectly formed.  The vines growing on poles made out of chestnut wood with a rosebush at the end of each row and caper plants planted on the banks at the side.  The setting was glorious so we had high hopes for the wine and when we tasted it later it was tremendous.

Back to the boat snuggled in a small marina and a walk into town to find some fish, hopefully, for supper; although we had left it a bit late.  Michael deployed his excellent Italian and faultless charm to work our way into a fish shop that was closing.  In the cold room we found a box of squid and a very fierce looking swordfish. Opting for the squid we asked the owner to prepare it but he had his going home clothes on and was in no mind to wrestle a couple of whole squid.  Undaunted Michael, Sue and Mike set about it on the quayside.  It was fantastic to eat; best we have had yet and so worth the effort.

Back to the Campari’s as mentioned in an earlier blog.  Michael had made cocktails every evening with Campari and orange juice a clear favourite.  A clear favourite even when we realised that the second box of orange juice was, in fact, orange and carrot juice.  Michael always managed to find somewhere to provide a vast quantity of ice, way more than our little fridge could produce although it does now produce ice very competently thanks to the huge amount of Euros we spent at the end of last season on a new one – see earlier blog all about it.  The piece de resistance however was the orange zest which was ignited into the drink.  Peeling a very thin layer of the zest Michael twisted it to make the oils spritz out while holding a lighter in front.  It took a few goes and some oranges were better than others but it was great to watch – and taste.

Next day we explored the town and castle.  Delightful narrow streets and old houses.

Michael cooked lunch.  The islands are famous for their capers which are packed in salt rather than sloshing in brine.  Michael produced a fabulous caper and anchovy pasta having found great quality ingredients in the old town.