Stories, traditions and flavours of Ischian cuisine
The first edition in Campagnano, the rabbit tradition cooked in the tufa and in the ‘tiano’, and Nascondiglio dell'Amore among the protagonists — that's us in the photo.
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Biancolella, Forastera and Per'e Palummo: the island's volcanic grape varieties and the best pairings with Ischian-style rabbit and fish dishes.
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The sunset, the romantic atmosphere and Ischian cuisine that meets the view: what makes a dinner with a sea view in Ischia so special.
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Dough, leavening and local ingredients: how the great tradition of Neapolitan pizza lives on the island of Ischia.
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Fish soup, squid and potatoes, fish all'acqua pazza: the seafaring tradition of Ischia and the freshness of the local catch.
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A guide to the 10 typical dishes not to be missed in Ischia, between land and sea cuisine: from Ischian-style rabbit to traditional desserts.
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Ingredients, quantities and step-by-step preparation of Ischian-style rabbit, with the secrets of tradition and recommended pairings.
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From the breeding pits to the secrets of slow cooking: why this humble dish has become the gastronomic pride of an entire island and an experience not to be missed.
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Discover how rabbit became the symbolic dish of the island of Ischia, from its peasant origins to the tables of restaurants. A story that tells the gastronomic soul of the island.
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