Visiting Ischia means letting yourself be won over not only by the thermal spas, the sea and the volcanic landscapes, but above all by its cuisine. The green island guards an ancient gastronomic tradition, made of country and seafaring flavours that coexist on the same plate. If you are wondering what to eat in Ischia, this guide to the 10 traditional dishes will take you on a journey to discover the island's authentic flavours.
1. Ischia-style rabbit
It is the undisputed king of the Ischian table. Ischia-style rabbit is prepared with local rabbit, browned over high heat with garlic and oil, deglazed with the island's white wine and cooked slowly in a cherry tomato sauce with chilli and aromatic herbs. The meat, tender and fragrant, falls off the bone and holds within it the whole country history of Ischia. Traditionally the rabbits were reared in the "pits", burrows dug into the volcanic tuff, where they fed on wild herbs that enriched their flavour.
2. Bucatini with rabbit sauce
Nothing goes to waste in Ischian cuisine. From the rabbit sauce comes one of the island's most beloved first courses: bucatini dressed with the cooking juices of the rabbit. The pasta, robust and able to hold the sauce, is tossed in the thick sauce and often served as a starter to the very course that will then bring the meat to the table. A single dish that perfectly expresses the philosophy of the Ischian "Sunday dish".
3. Fish soup
The seafaring soul of Ischia is told in its fish soup. Prepared with the catch of the day — scorpionfish, gurnard, weever, mussels, clams and prawns — the soup is cooked in a fresh tomato broth flavoured with garlic, parsley and a touch of chilli. It is enjoyed with slices of toasted bread, ideal for soaking up every drop of sauce. It is the perfect dish for those who want to savour the freshness of the Ischian sea.
4. Squid and potatoes
Among the most traditional dishes of the Ischian sea, squid and potatoes is a simple and generous main course. The squid is cooked slowly together with the potatoes in a light sauce of tomato, garlic and parsley, until the flesh becomes tender and the potatoes are fully infused with flavour. It is a dish humble in substance but very rich in taste, a symbol of the resourceful cooking of fishing families.
5. Aubergine parmigiana
Although widespread throughout Campania, in Ischia aubergine parmigiana takes on a character all its own, thanks to the aubergines grown in the fertile volcanic soils. Layers of fried aubergine, tomato sauce, fresh basil, fior di latte and parmesan alternate in a preparation that expresses all the generosity of the Ischian land. It often accompanies meat dishes or is served as a tasty vegetarian main course on its own.
6. Pizza and traditional doughs
Its proximity to Naples gives Ischia an excellent pizza culture, but the island also has its own specialities of rustic doughs. Among these, fried panzerotti and stuffed pizzas stand out, perfect as street food during patron saint festivals. The flour, the local extra virgin olive oil and the sourdough give rise to fragrant, aromatic doughs that tell the story of the island's baking craft.
7. Escarole pie
Among the most typical sweet-and-savoury dishes is the escarole pie, a rustic tart filled with braised escarole, olives, capers, pine nuts and sometimes anchovies and raisins. It is a dish linked above all to the Christmas period, but it is also prepared throughout the year in Ischian homes. The contrast between the slightly bitter flavour of the escarole and the sweet, savoury notes of the filling makes it irresistible.
8. Migliaccio and traditional desserts
On the sweet side, Ischia shares with the Campanian tradition the migliaccio, a dessert made with semolina, ricotta, eggs and lemon or orange aroma, typical of the Carnival period. Among the island's other delights we find:
- Zeppole fried during festive days
- Aniseed biscuits and sweet taralli to accompany wine
- Lemon-based desserts made with lemons grown on the island
9. Vegetables and produce from the volcanic garden
The volcanic soils of Ischia, rich in minerals, give the vegetables an intense and unmistakable flavour. Cherry tomatoes, aubergines, peppers, courgettes and green beans are often served as simple side dishes, dressed with local extra virgin olive oil and fresh basil. Stuffed vegetables and tomato salads with wild oregano take centre stage on the island's summer tables.
10. The house wine
No Ischian meal is complete without a glass of local wine. Ischia boasts a very ancient winemaking tradition, with native grape varieties growing on the volcanic terraces. The white wines, fresh and mineral, accompany fish and rabbit perfectly, while the more structured reds pair with meat dishes. The house wine, genuine and honest, is the ideal companion of every Ischian gathering.
Taste the traditional dishes at the Nascondiglio dell'Amore
These 10 dishes represent the authentic soul of Ischian cuisine, a heritage made of simple flavours and genuine ingredients. At the Nascondiglio dell'Amore, open since 1971, you can rediscover the true tradition of the island: from Ischia-style rabbit prepared according to the family recipe to fresh fish dishes, all served on our terrace overlooking the sea of Ischia.
Discover our menu and book your table for an experience that will make you fall in love with the flavours of the green island.