A grand caper that transformed a 17th century farmhouse

A search for pizza topping in Salina ended with this rejuvenated farmhouse

It’s Sunday morning on the Aeolian island of Salina, and Giuseppe Mascoli is cleaning mushrooms with his friend Sergio. “We’ve got about 5kg of porcini from the forest,” he explains. “I’ll freeze them so we can eat them through the winter.”

Mascoli has slowly been giving up a life in London as the co-founder and now brand director of pizza chain Franco Manca in favour of a slower pace of life on Salina. North of Sicily, the island is known for its lush volcanic landscapes and the bounty this fertile earth delivers, from grapes to olives to its world-class capers. “I came here originally to buy the capers for Franco Manca,” says Mascoli. “At first, I tried to communicate with people over the internet, but that didn’t work, so I came myself, and made friends.”

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