6 Things You Must Eat in Ischia
The best pasta, tomatoes grown in volcanic soil, rabbit Ischia style, the Italian croissant, and my favorite pre-dinner ritual
Ciao! I just left the beautiful island of Ischia and am already missing its stunning views, thermal waters, and mouthwatering food.
This was my third time visiting the island, and every year these are the 6 foods that I make sure to get at least once if not every single day.
Spaghetti alle Vongole
Spaghetti alla vongole, aka spaghetti with clams, is made with sweet clams, olive oil, garlic, and white wine. This dish is not complicated, but because all ingredients are as fresh and as local as can be, the taste is truly out of this world.
Coniglio all’Ischitana
Due to the significant wild rabbit population on the island, rabbit dishes have become deeply rooted in Ischia’s history and culture. Coniglio all’Ischitana, or Ischian style rabbit, is the most famous of the rabbit dishes.
The rabbit is first seared and then slow-cooked in a clay pot with vine ripened tomatoes, local wild herbs, whole bulbs of garlic, and local white wine. The sauce is so savory and delicious. I recommend getting some bread, soaking it in the sauce, and then spreading some of the garlic on it.
Another one of my favorite ways to enjoy this dish is to have it served with bucatini.
Bruschetta
Bruschetta is a traditional Italian appetizer consisting of grilled bread rubbed with garlic, drizzles with olive oil, and topped with tomatoes and basil. But on Ischia, the tomatoes truly are sweeter due to the island’s fertile volcanic soil. Combine the local tomatoes with local olive oil and herbs and you have a mouth watering bite that I basically ordered at every meal.
Aperitivo
Aperitivo is not a food, but rather a cherished Italian tradition involving a pre-dinner drink and local snacks and specialties. Aperitivo takes place before dinner and is an opportunity to socialize with friends and family. I went to Ischia with family and every day at 6:30pm we would gather at the hotel bar for a drink before heading to dinner. My personal favorite is a negroni but other typical aperitivo drinks include:
Aperol spritz
Campari soda
Prosecco
Local white wine
Typical aperitivo snacks include:
Taralli: a wheat based cracker often seasoned with fennel, black pepper, or chili flakes
Olives
Cheese and cured meats
All the fruit
I don’t usually order fruit when I am at a restaurant, I make an exception in Ischia. The outstanding quality of the fruit is due to the nutrient rich soil, the mediterranean climate, and all the different microclimates found on the island. My favorites include cherries (often served on ice), melon (with prosciutto of course), and peaches (served with prosecco whenever possible).
Cornetto
A cornetto is similar in shape and appearance to the French croissant, but they are less flakey, more doughy, and are slightly denser in texture. They are a staple of Italian breakfasts and can be found at most coffee shops on the island. My favorite place to grab them is Re Del Caffe in Forio with a cappuccino.
In addition to all these foods, you have to try the local wine. Just like the tomatoes, the wine benefits from the island’s volcanic soil, favorable climate, and varied terrain. My favorites while on the island were the white wines that paired perfectly with the seafood, fresh vegetables, and rabbit dishes.
Salute!
M
