Are you planning your trip or have you just booked your holiday on the island of Elba? Do you want to eat typical dishes, but don't know what they are? First of all, you need to know that Elba's culinary tradition is very old and combines the products of local agriculture with the catch of the day. Elba cuisine is therefore made up of simple ingredients that satisfy even the most refined palates. Below is a list of some of the most popular typical dishes that you can enjoy in local restaurants:

First and second courses:

• Penne in Barca at Benassi, la ricetta delle penne in barca è stata inventata dal cuoco Elbano Benassi. Si prepara con vongole fresche. Nella ricetta originale si usa la besciamella. Di facile preparazione, perfette in abbinamento con un vino bianco locale.

• The Gurguglione, è uno stufato di verdure, chiamato anche Gaspaccio a Porto Azzurro, a causa dell’influenza del dominio spagnolo. Di facile preparazione, è composto da peperoni verdi, pomodori maturi, melanzane, zucchine, cipolla. E’ importante servirlo caldo.
• Cacciucco all'elbana, è una zuppa di pesce che secondo le leggende locali si dice sia stata creata dai pescatori con ciò che rimaneva invenduto del pescato del giorno. La preparazione è lunga e difficile, ed il piatto tradizionalmente va servito con del pane abbrustolito, in abbinamento perfetto il vino Elba Rosso Riserva.
• Stoccafisso alla Riese, thought to be of Spanish origin, is a dish made with stockfish, olives, pine nuts and capers. The difficulty is medium, it should always be accompanied by a good red wine and plenty of bread, here the scarpetta is a must!

Sweets and desserts:

• La Schiaccia Briaca, the recipe for schiaccia briaca has been handed down orally from generation to generation. Its origins date back to the period of pirate invasions on the coast of Elba. Easy to prepare, it is 'imbriacata' in Aleatico wine and alkermes, which gives the cake its typical reddish colour on the surface. Excellent paired with Aleatico elbano passito wine
• La Schiacciunta, is a biscuit cake typical of Poggio and Marciana, is a mainly winter dessert and is served with Moscato Passito or Aleatico. Easy to prepare, rich in pine nuts!
• La Sportella Riese, typical Easter sweet, easy to prepare, decorated with aniseed seeds and coloured sugar grains.