Ischia Typical Food
From the peasant table to the gourmet cuisine, the triumph of the authentic tastes of fertile land and rich sea, real taste?s treasures!
It is not possible to know if it is because of that mountain that climbs towards the sky giving the idea of an island-not-island, or because of the misture of land and sea that Ischia has kept that primitive and wild feeling that now meets modernity . For all this reasons this island is a priceless place, especially for the taste. It is an land island.
Staring from the rabbit, always cooked in terracotta baking-pan with a clove of garlic, wine, little tomatoes, lard and local spices: poor ingredients for an old and very savoury dish.
BUCATINI WITH RABBIT SAUCE
Indivisible from the ischitanian rabbit is this very savoury main course that is served with the very simple but very rich rabbit sauce
In latest years the pit rabbit became like a totem for the island. The rabbit is bred after the old manner. It lives its natural state: wild, in woods and mountains, and grows up (as for many centuries) in pits and only feeds with wild grass.
Appetizer or main course(if served with mozzarella cheese), the caponata directly originates from the typical ?insalata cafona? (peasant salad). The peasant used to eat it for lunch, in the countryside, during the working time. Nowadays there are many recipes, the oldest one combines little tomatoes, onion, stale bread or ?freselle?, salad and wild grass.
Fish in Ischia does not betray.
There are many ways to buy it fresh, directly in fish-shops or at the ?paranza?(trawler) when fishermen come back from the sea after the beating.
Typical of the island are macaroni with sea food, linguine with sea-urchins and different species of local fish served in many ways: marinated, cooked in the oven, with spaghetti. The paranza fry is very famous: a lot of fried little fish of different species depending on what fishermen found.