Typical products and lifestyle
From the 13th to the 16th century, Saracen invasions were frequent. This oriental imprint can be found in some of the region's specialities, which include ingredients such as pine nuts, almonds and raisins. In the 16th century, Spanish domination influenced the local cuisine by introducing new foods such as tomatoes, peppers, potatoes from the New World and cod, fished in the North Atlantic. In the face of tourism, which has exploded since the 1970s, a gastronomic resistance has begun in recent years on the island, particularly with the creation of rural development associations, such as Elba Taste, which has become known for its promotion of local products. The island also produces an extra virgin oil(olio extravergine di oliva dell'Elba) with the PGI label of excellent quality. The salty air of Elba gives the olives a particular flavour and fragrance. Among the many regional vegetables, the Nero di Toscana palm cabbage with its long curly leaves and slightly bitter taste is not to be missed.
In the archipelago as in the rest of Italy, in a trattoria, osteria or ristorante, a complete meal follows a precise protocol: antipasti (appetizers), primo piatto (first course - pasta, rice or soup), secondo piatto (meat or fish) and contorni (side dishes, usually vegetables) and dolci (desserts). Like the rest of the Mediterranean, Italians eat late. Lunch is taken around 1:00-2:00 pm and dinner is very rarely taken before 8:00 pm. In restaurants a coperto, a kind of tip that includes service, bread, etc., is added to the bill. Water is usually paid for and bottles will be offered to you right away.
The basics of Elba Island cuisine
The fishy waters surrounding Elba Island offer islanders a profusion of fish such as tuna, bonito, mackerel, sardines and anchovies, not forgetting spider crabs and of course the uncontrollable octopus. However, we will not forget the vegetables with the succulent gurguglione, a kind of local ratatouille, which is served both hot as an accompaniment and cold on a slice of toasted bread rubbed with garlic as anantipasto.
Symbol of the city of Livorno and its region - of which the island of Elba is a part - the cacciucco is a stew containing a multitude of seafood products such as cuttlefish, octopus, conger eel, mussels, etc., simmered for a long time in a spicy tomato sauce with white wine. Another classic, stoccafisso alla riese is a cod stew (stoccafisso, from the English stockfish) with Ibero-Moorish influences, garnished with tomatoes, anchovies, onions, basil, black olives, pine nuts and capers. The stuffed sardines or anchovies (sardine/acciughe ripiene) are garnished with a mixture of breadcrumbs, garlic and parsley. Also noteworthy are the spaghetti alla margherita
(local name for spider crab/granseola) which are served with a delicate sauce made with spider crab meat, tomato, white wine, garlic and chilli pepper.Whether cooked alla cacciatora (hunter's style), boiled, simmered or in a salad, on the island of Elba, octopus is in all its states! Intimidating and unattractive, the octopus offers a delicately flavoured meat. Until the end of the 1980s, it was not uncommon to come across vendors, armed with a pot and small forks, selling octopus tentacles, accompanied by a glass of Aleatico. All the inhabitants and miners would meet in the village squares after the day's work. A custom, for many unfortunately disappeared. One of the island's flagship recipes is polpo all'elbana, the octopus simmering for a long time with potatoes and herbs. Otherwise the simple polpo lesso is simply boiled, cut into pieces and drizzled with olive oil.
Desserts and drinks
Among the most famous Elbo sweets, the schiaccia di Pasqua was born in Tuscany in the second half of the 19th century. An emblematic brioche of the Easter period, schiaccia requires a fairly long preparation. This brioche is known for its unique flavour combining mint liqueur, aniseed and orange zest. Schiaccia briaca, on the other hand, is made more for the end of the year festivities. It contains raisins and pine nuts, as well as wine and of course Alchermes, a sweet liqueur flavoured with cinnamon, nutmeg, vanilla and cloves, giving it its red colour.
Another local speciality is schiacciunta, a large crunchy biscuit flavoured with lemon zest, prepared during the coldest months of the year. This recipe does not use butter but lard. Sportella is a kind of aniseed bread in the shape of a crown with overlapping ends. It was customary for brides and grooms to exchange them at Easter. On the slopes of the island's mountains grow many chestnut trees, so it is only natural to find the rustic castagnaccio, a chestnut flour cake, topped with pine nuts and dried fruit, on the tables. Finally the imbollite
are very old pastries, similar to rather compact fig scones.The honey (miele
) of the Elba is considered one of the best in the country and the flag of the island - designed by Napoleon himself - is even marked with three bees. It can be chestnut, eucalyptus but also rarer essences such as rosemary, thistle, heather, lavender and strawberry tree. On the wine side, the island boasts the production of precious DOC wines, a Denomination of Controlled Origin obtained in 1967: Elba rosato (rosé), Elba bianco (white) and Elba rosso (red). Two lesser-known but very promising varieties are Ansonica and Vermentino. But the most famous is Aleatico, a DOCG (Controlled and Guaranteed Designation of Origin), the highest accolade for wines in Italy. A rare red grape variety, Napoleon's favorite, Aleatico is a sweet wine with aromas similar to Muscat. Selected and picked at very advanced maturity, the grapes are exposed to the sun for six to 10 days before being vinified classically.
