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gastronomy in Ischia and Procida

It seems a contradiction but the fish courses are not the only specialties of the tables of the two pearls of the Neapolitan Gulf : the islands of Ischia and Procida.

In Procida, the typical traditional seafood dishes are the tripe of sunfish or the original pasta with fish "fujuto" sauce, which means runaway (with no fish) and is basically a sauce prepared with olive oil , garlic, peppers, parsley and a ladle of sea water, that creates a perfect balance between the tastes of the soil and of the sea. The mantis shrimps cooked in a fresh cherry tomato sauce, the spaghetti with aubergine (egg plant) and sword fish sauce. These fish tastes leave space to other no fish specialties such as: aubergine (egg plant) parmisan, vegetable and legume soups, the folkloristic pizza of curly endive, olives and cappers, the memorable lemons, which are used to prepare special liqueurs, sorbets and desserts or cut into slices to eat with a touch of salt and mint which is very refreshing snack on a really warm day!

Which is the most famous specialty of Ischia ? Ischia style baked rabbit. Yes, you are not mistaken. Rabbits breed here and are one of the emblems of the island.

The specialty is a mix of rabbit , fresh tomato, "dressed" garlic, extra olive oil, peppers, wild thyme, basil and a sprinkle of white wine. The tasty sauce is often used to delight pasta dishes, too...

However, Ischia also offers a large selection of fish specialties, which are often combined to flavours and tastes of the vegetable gardens and a important selection of DOC labeled wines from the local vineyards (Biancolella, Forastera and Piedirosso).

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