Making vastedduzzi is not for the faint-hearted. It requires strength, endurance, attention to detail and most importantly, a giant heart filled with an abundance of love.

It was the year 1835. Somewhere off the coast of Naples the fishing boat, U Mulinciana, was caught in violent combat with the tempestuous god of the sea, Poseidon. Having departed from the village of Malfa, Salina, the boat was laden with a cargo of capers, Malvasia and local wines to trade in return for dried pasta and legumes. Scandalised by the seafarer’s fervent faith, the jealous god unleased wave after wave of his contempt upon their boat. He blasted the winds across their voices that implored Christ’s earthly father, San Giuseppe for his aid with a litany of promises to feed the poor. Then suddenly, with a deafening crack, the ominous clouds parted and the hand of San Giuseppe picked up the wooden boat and delivered it to safety, plonking it out of Poseiden’s way in the bay of Naples. ‘Che miracolo!’ they cried in gratitude, ‘San Giuseppe has saved us!’

Mention the words Sfinci d’ovo to any Aeolian and you’ll see the glint of adoration sparkle in their eyes immediately. So beloved are these deep-fried spongy puffs dusted with granulated sugar and cinnamon, they have acquired cult status amongst the children of Aeolian migrants living around the globe.