05. Enogastronomy

The tastes of the cuisine of Elba are based on simple dishes, where dominate fantasy and wisdom in the ingredients choice, and that’s this cuisine, considered poor, that today with tourism arrival it’s become very refined. Particularly demand are the courses that require a long and complicated preparation and among it there is the riese stockfish, a sublime dish coupled with under salt.
Anchovies, onions, tomatoes, basil, parsley, green peppers, black olives, pine-kernels, capers and clearly oil, chilli and salt. The gurguglione, another fish specialty with vegetables, rise with sepia, stuffed tattlers, the famous caciucco or fish soup, but also very simple dishes like boiled octopus, fried zerri or stuffed sardines. After all these deliciousness couldn’t lack a good wine tasting, even if in the lasts fifty years the vines surface on the island is very reduced going from 3.000 hectares to the actual 200. In any case the wines of Elba are very good and since many years are controlled from the DOC mark, among it there are: Elba bianco, Elba rosso, Rosato, Ansonica, Moscato, Aleatico.