Elba's cuisine is both simple and flavoursome. Its strength lies in the freshness of its ingredients: freshly caught fish from the Tyrrhenian Sea. Here's a menu to learn about the flavours of the queen of the Tuscan archipelago. |
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| ANTIPASTO | |
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> Stuffed squid
A classic of Elba's cuisine that combines one of the island's favourite ingredients, squid, with tranapecoro, a plant that grows wild around the island but which can easily be substituted with greens. | |
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| SECOND COURSE | |
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> Octopus Cacciatora style
Originally a flavoursome peasant dish, it is one of the stock dishes on the island. Here, the octopus is never beaten before being cooked because only tender, freshly-caught octopus is used on Elba. | |
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| SIDE DISH | |
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> Broad bean patties
An inviting side dish prepared with one of Elban cuisine's most traditional ingredients, the broad bean, protagonist of the island's peasant dishes. | |
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| DESSERT | |
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> Corollo
Together with the schiaccia briaca and schiacciunta, corollo is one of the oldest desserts on Elba. In the past, it was cooked in the wood-fired oven after the bread. | |
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