On Lipari’s main pedestrian thoroughfare, just down from the ferry port, L’Officina incorporates fresh-caught seafood into appetisers (mussel soup, squid salad), primi (homemade pasta with swordfish, capers, tomatoes, olives and basil) and secondi (seared tuna in a pistachio crust); but the real show-stopper is its namesake cannoli, made with creamy ricotta from Vulcano and a light crunchy shell.