The kitchen Ischitan is characterized by a reworking of Neapolitan dishes based on local products, which are available on the island. In recipes Ischia is widely used vegetable due to the fact that before the tourist boom party towards the middle of the last century, the island community was mainly made up of farmers and the only source of livelihood were the products of the earth, the farm animals (such as pigs and rabbits) and Fisheries course. Indeed, the typical dish ischitano is "to Cacciatora Rabbit" or "Rabbit all'Ischitana" and then a plate of land and not the sea as it would be quite easy to imagine an island. Sunday lunch, in almost all families island, the rabbit is almost an institution, as well as season with the sauce cooking, "Bucatini" as a first course. Protagonists in dishes islanders are tomatoes (strictly those of "piennoli"), garlic, basil, hot pepper, oregano, parsley and vegetables: aubergine, artichokes, lettuce, peppers, potatoes and zucchini. Ischia, logically also boasts a good seafood dishes and consumed mostly anchovies, octopus, totano, squid, redfish, mussels, clams, lobster, aguglie and many other varieties of fish caught offshore. Places in particular, the so-called "Paranza", a variety of small fish caught in the Gulf and that they are good to cook fried. The lemon is widely used and covers a key role in the kitchen island. In addition it is also used for the preparation of a typical liquor, "Limoncello. Confectionery Ischitan is characterized by the fact that it is very small and poor in terms of ingredients. Desserts are typical Ischia zeppole, pastiera, roccocò, struffoli, panettone, susamielli and mostaccioli. Finally with regard wines islanders, we can say that there is a good tradition and are produced mainly white wines of great quality.

PASTA E FAGIOLI ISCHIA STYLE

( Pasta e spolichini )

Ingredients: dose for 4 people
- 1 Kg fresh beans.
- Assorted pasta gr. 250
- Pancetta (or bacon fat or ham) gr. 100
- Olive oil-gr. 50
- 10 tomatoes
- Garlic-basil-coast celery
- Spicy-hot pepper-salt-grated Parmesan

Pod the beans, put them into a pot, cover with 2 litres of cold water, then add a few leaves of basil, celery and a clove of garlic, crushed everything, peeled tomatoes or dice or in minute detail. Incoperchiare and cook over low heat for about an hour from of the ebullient; to add half cooked bacon pestata, oil and hot pepper. Finalize cooking beans then add pasta and salt in right.

SPAGHETTI ALLA PUTTANESCA

Ingredients: dose for 4 people
- Tomatos from sauce gr. 500
- spaghetti gr. 400
- Olive oil-gr. 100
- Pitted black olives-gr. 100
- Salted anchovies gr. 100
- Salted capers gr. 50
- Concentrated tomato
- A clove of garlic
- A red-hot pepper-salt

Put a pot on the fire with water not too salty; lift when the dive in boiling spaghetti. Wash the anchovies. Put in a casserole terracotta oil, garlic and hot pepper into pieces: Be fry and when the garlic is very dark, add the anchovies with a fork reduce to a mush. Then add the tomatoes, peeled and chopped, pitted olives, capers well washed and two spoonfuls of tomato concentrate. Mix the sauce and leave it on the fire until the noodles are cooked, drain slightly al dente and then dress it.

CASERECCIE (friscelli) with meat sauce sea

Ingredients for 4 people
- Mussels 1 kg
- Clams 1 / 2 Kg
- Calamari 2 medium
- King Prawns 6
- Parsley
- Garlic 2 cloves
- Olive oil
- White wine 1 cup
- Pecorino grated 100 gr
- Salt and hot pepper

Clean and wash the squid, cut and grossly place in a large saucepan with a little oil, a clove of garlic, 1 / 2 cup of wine and 1 / 2 cup of water. After 10 minutes must remove pieces of squid and place on a cutting board. In sauce when we cooked the squids going to open mussels and clams that have previously washed. After about 5 minutes, noted the opening of the valve, we supply to remove them from the pot and take only the fruit of shellfish that we go to adagiare on cutting board. At the same time do burn in the 6 prawn casserole, after slightly cooked them. The sauce should be allowed to stand in order to deposit the bottom sediments. The clams, mussels and squid and prawns on the chopping board seats are chopped with a kitchen knife sharpened well. In a large skillet payments a little oil and go to fry a clove of garlic and chopped parsley, join in hot peppers. When garlic has brown the lift and combine the minced fish. Add 1 / 2 cup of wine that we blur. Finally add the juice previously filtered. In salted water stamp home for about 7 minutes, we gulp it and pour into pan, and then we add with a little oil, parsley and grated roman sheep milk cheese.

CONIGLIO ISCHIA STYLE

Ingredients: dose for 4 people
- A soft-rabbit
- 3 tomatoes very mature
- dry white wine
- Rosemary
- Basil
- Pepper-olive oil, salt

Clean well the rabbit and cut into pieces. Pour a small cup of oil in a frying pan and brown them pieces of rabbit, then add tomatoes washed and chopped, salt, pepper, a sprig of rosemary, a few leaves of basil and a glass of white wine. When the sauce has restricted pay above the meat a glass of water: we put the cover and continue cooking at medium heat. When the water is completely absorbed, the rabbit is cooked and ready to be served.

ROCCOCO'

Prepare a paste with:
- 1kg. Flour
- 800 gr. Sugar
- - Lukewarm water 300 gr.
-800 gr. Almond and toasted hazelnuts
- 7 gr. Ammonia
- Orange-juice
- Skins of tangerine
- 1 egg to pass on roccoco before to bake
Cooking: Oven at 170 degrees for 15 minutes.

ZEPPOLE OF SAN GIUSEPPE

Ingredients: dose for 4 people
- Flour 00 grams. 80
- Butter-gr. 30
- 4 egg yolks with sugar - veil-oil for frying, salt
- For the stuffing: pastry cream or jam.

Put a pot on the fire with 150 gr. Water, a pinch of salt and butter; when you raise the boiling remove the pot from the heat and to incorporate the flour dropped to rain from winnov, stirring vigorously with a wooden spoon. Replace the compound on fire and always stirring to leave it until make a slight noise as if you fry it and detach it from the bottom and from the wall. Rovesciarlo on a marble surface and flatten the dough, letting it cool, put it back into the pan and incorporate one at a time, the four egg yolks always stirring vigorously. Detach composed of a spoon and switch it in our hands to make a roll of 8 cm; train with it a pretzel and storage in a container (or table) lightly oiled. While they prepare other fire put on the pot with a lot of frying oil. When the oil is hot, but not boiling, it dive into the pretzel to 4 or 5 at a time. Just be well cooked and remove swollen and continue with the others. Then Cut in half and fill in pastry cream. Wipe on the sugar to veil down by making to winnow. For Ischia tradition it is the day of St. Joseph 19th March.

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