If walking in alleyways and streets of towns ischitana, an intense will tickle your appetite, and followed the trail with confidence wherever you lead, there will be something good on the table. And what you eat on Ischia well you already know the colors of the fruit gourmand of his land: the ruby red of tomatoes to piennolo, the green flag of aromatic basil, purple and dark brown shiny aubergines, yellow, gold yellow Lemon

Cooking can be difficult as none or strong and robust, so marry together the earth and sea, meat and fish, pasta and vegetables, in an amazing triumph of taste and wealth.
Already because of this stove only churn out dishes strictly "Mediterranean", seasoned with olive oil, free of harmful fats, and light assemblies; fish dishes rich blue of those famous "Omega 3" we keep hearing about, essential to ensure longevity and health

On the table is ischitana the queen and vegetables are a thousand recipes that are handed down by the peasant food, such as the famous "soup ammaritata" real "embrace" of vegetables to eat with toast, the ancient cianfotta - who wants the full story have been invented in the nearby island of Capri by the Emperor Tiberius and his famous greengrocer wild thyme - where eggplants, potatoes, zucchini, peppers and tomatoes are some merrily skipped in the frying pan, and Pizzella flower pumpkin paste grown and fried zucchini flowers - these little soft and crispy pizzas are all a true mystical experience. These vegetables grown in the fertile land ischitana are so good and genuine, who also prepared simply all'insalata or put on toast - as is the case for "bruschetta" with tomatoes or beans - are a feast for the palate.

And if we set the queen of vegetables table island, the scepter of the king can not go to that rabbit all'ischitana; dish typical of the traditional "rabbit to Cacciatora" is so famous that it became a topos, an emblem of the kitchen the island of Ischia.
Apart from the particular method of preparation, where thick secret jealously guarded by women ischitana, the rabbit di Ischia is so delicious because it is grown in a semi, in the ditches dug in the ground and fed only grass.
And with the excellent sauce for this dish is seasoned the pasta: the equally famous bucatini rabbit.

Kitchen of land and sea ... and sea is.
The fishermen who go out every night with their "paranza, colorful wooden boats back in the early hours of the morning in the port where they eagerly await housewives and restaurateurs, gourmets and chefs who can not miss on their tables, the freshness of the sea all its forms:
anchovies, octopus, squid, squid, redfish, snapper, sea bass and sea bream, mussels, clams, Garfish and those little fish called paranza just caught in the bay, excellent to cook fried.
And even here, where the catch comes in the kitchen, room for imagination, but not too much! Because the fish must preserve the flavor of the sea.
The gild and anchovies are fried or cooked in vinegar cake, octopus "drowned" and as saying in its cooked, can be prepared all'insalata or with the sauce, the octopus sauce into the casserole, fruit sea with spaghetti or linguine and sute, the redfish is essential for a fish soup worthy of such name, sea bass and sea bream can be cooked in the oven with lemon or cherry tomatoes and wine, water mad.

And it is so strong a passion for seafood, which in ancient times when the empty is returned paranza were using the unique recipe of "fuit fish" or fish escaped: bread, hot water, spices, garlic and fish only desire.

But "frying and eating" we came to dessert: zeppole the migliaccio, the pastries, the Rococo, the struffoli, panettone, the susamielli and mostaccioli, delicious with lemon, chocolate cakes, languages ox, we will terminate in happiness a meal washed down with good local wine and reconciles us with the world.