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, the recipe for penne in barca was invented by Elbano chef Benassi. It is prepared with fresh clams, never use cream! The original recipe uses béchamel sauce. Easy to prepare, perfect when paired with a local white wine.
• The Gurguglione, is a vegetable stew, also called Gaspaccio in Porto Azzurro, due to the influence of Spanish rule. Easy to prepare, it consists of green peppers, ripe tomatoes, aubergines, courgettes and onions. It is important to serve it hot.
• Cacciucco all'elbana, is a fish soup that, according to local legends, is said to have been created by fishermen with what remained unsold of the day's catch. The preparation is long and difficult, and the dish is traditionally served with toasted bread. The perfect accompaniment is Elba Rosso Riserva wine.
• 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.