In Ischia, people don't simply say "eating rabbit". They say going for rabbit, as if it were a rite, a ceremony, a moment that marks the rhythm of the seasons and of families. Ischian-style rabbit is not just a dish: it is the beating heart of a gastronomic culture that has endured for centuries.
Peasant origins: when rabbit was a necessity
The history of rabbit in Ischia begins long before the island became a tourist destination. In past centuries, the Ischian economy was based almost entirely on agriculture and fishing. The volcanic soil, fertile but often rugged, did not allow the breeding of cattle or pigs on a large scale. Rabbit, on the other hand, found its ideal habitat in this land.
Peasant families dug the so-called "pits", deep holes in the volcanic tuff where rabbits were raised in semi-wild conditions. This unique technique gave the meat a distinctive flavour: the rabbits fed on wild aromatic herbs — thyme, rosemary, oregano — that grew spontaneously on the island, and their taste was deeply influenced by it.
The traditional recipe: simplicity and respect for the ingredients
Ischian-style rabbit follows a recipe passed down orally from generation to generation. There is no single "official" version: every family guards its own variant, with small differences that become a source of pride and heated Sunday debates.
The fundamental elements, however, are always the same:
- Local rabbit, raised in the pits or on the island's farms
- Cherry tomatoes from Vesuvius or local varieties
- Garlic and chilli pepper, just enough
- Ischian white wine for deglazing
- Fresh aromatic herbs: basil, parsley, thyme
- Local extra virgin olive oil
The cooking is slow and patient. The rabbit is first browned over high heat in oil with garlic, then deglazed with white wine and left to cook for a long time in the tomato sauce. The result is tender meat that falls off the bone, enveloped in a thick and fragrant sauce that tells the story of every single ingredient.
From the hearth to the restaurant table
For decades, Ischian-style rabbit remained a home-cooked dish, prepared on Sundays or on special occasions. It was only from the 1960s and 1970s, with the arrival of tourism, that restaurants began to offer it on their menus.
At Nascondiglio dell'Amore, open since 1971, Ischian-style rabbit has been the signature dish from day one. The recipe is that of the family tradition, prepared with the same strict rules that the founders learned from their parents. It is not a dish that can be improvised or rushed: it requires time, attention and carefully chosen ingredients.
A dish that unites the island
What makes rabbit truly special in Ischia is its social role. Unlike other typical regional dishes, Ischian-style rabbit is not just food: it is a moment of sharing. The Sunday gatherings, the patron saint festivals, the Easter lunches — rabbit is always at the centre of the table, both literally and metaphorically.
Every Ischian has a memory linked to the aroma of rabbit cooking slowly. It is a thread that connects the generations, an intangible heritage that is renewed every time someone lights the fire and starts browning the garlic in the oil.
Try it at Nascondiglio dell'Amore
If you want to discover the true taste of Ischian tradition, the Ischian-style rabbit at Nascondiglio dell'Amore is an experience not to be missed. Prepared every day according to the original recipe, served on our panoramic terrace overlooking the sea of Ischia.
Book your table and let yourself be carried away by the authentic flavours of the island.