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Ischia Guide Italy
Eating and Drinking
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Eating and Drinking
Ischia’s cuisine is full of special dishes that are prepared with typical regional and island products. Before the boom in the 1960s, Ischia was a rather poor island, with an economy that was based on fishing and agriculture. The island’s older inhabitants remember eating bread and onions in this period, or “o ppane sotto ‘e fasule”, stale bread softened with the sauce made from cooking beans. Another typical characteristic dish that we can still find in the restaurants of Ischia, is pesce all’acqua pazza, which was once prepared with the leftovers of fish that were stuck to the hook and cooked with garlic, chili pepper and parsley, and which is now prepared with the better parts of anchovies, sardines and mackerel. However, the island’s most famous typical dish is coniglio all’ischitana, cooked with a ditch rabbit, i.e. a rabbit that is bred in a ditch by the farmers until it is full size and that is then cooked in white wine, garlic, cherry tomatoes and chili pepper and served on Sundays. This tasty recipe is so popular that the ancient technique of breeding the rabbits has been maintained to guarantee the high quality of the meat.
Travelers with a love for food who visit Ischia will not be disappointed by the “autarchic” cuisine where the dishes are full of fresh, genuine and strictly local ingredients.
The island’s fertile soil has also produced high quality wines for centuries, mainly from around Mount Epomeo, where the famous wines of Ischia are produced:
from the white wines of Forastera and Biancolella, to the red wines, Piedirosso and Guarnaccia.
Another of the island’s specialties is honey, especially from the borough of Forio. It is made with the aroma of citrus fruits or millefiori essence and is made by hand by the island’s bee-keepers.
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