x

Gastronomy

Elba's gastronomy is based upon simple dishes, dominated by fantasy, by the smart matching of ingredients and by country spices. In its tasty dishes seafood and vegetables are at their best: rice with squid's ink, squids "alla diavola" boiled octopus, "cacciucco" (fish soup), stockfish "riese style", vegetable "gurguglione", "sburita"" of stockfish, wild fennels "risotto".

The typical desserts are: "schiaccia briaca" rich in pine kernels, sultanas and aleatico wine, that gives its typical colour; the "corollo" a sweet pastry of eggs, sugar

and aromas; the crispy, simple and tasty "schiacciunta", the puffy "schiaccia pasquale", made teasing by aniseeds.

The wines of Elba enjoy a long tradition. Plinio the Old describes it as "lnsula vini ferax". The Elban wines, during the Middle Age, cheered up the Pope's tables and, during the 18th century, ships carried it to the most important harbours of Europe.

"Elba bianco" and "Elba rosso" are the classic wines, and they carry the "controlled origin" tag. The '"Procanico" ( white ) and the "Sangioveto" ( red ) are the more robust, the "Aleatico" and the " Moscato" accompany desserts in an ideal way.