Every dish is a real emblem of the identity, in a frame of absolute simplicity. This way even the island’s treasures of taste have conquered an international echo..
The “ravioli capresi” are considered the “first dish par excellence” of the island: they are very delicate and stuffed with cacciotta (cheese) served with a fresh seasoning of tomato and basil. But there are those who prefer the ravioli with butter and sage or fired. Everybody know about the he caprese salad which consists in mozzarella, tomatoes, basil and olive oil, but many ignore that it has been invented in Anacapri in the early part of the 20th century. What can we say about the caprese cake, made of almonds and chocolate, to which we cannot resist at all? You can also try it in lemon version o served with ice-cream. It is said that it arrived in Capri with a Russian family, thanks to a chef’s hands who apparently prepared the cake for officials of Napoleon’s troops during the campaign in Russia. In the culinary tradition, the combination between fish and vegetables is never missing and in the same way stuffed squid or squid with potatoes. Pasta with grouper or scorpionfish sauce, or pasta with sea urchins is always a must, as well as chickpeas minestra (soup) with baby cuttlefish. In general, precious fish, with crustaceans and molluscs is never missing. Pezzogna (fish) in crazy water for example, “conquers” for its tastiness. The anchovies dipped in egg and fried or marinated with citrus fruits, the stewed small calamari or stuffed with raisin and pine nuts are just as delicious.
It is possible to see a story of a more rural gastronomy in Anacapri more specifically. There is always someone preparing quails with smoked pancetta, green peas and wild herbs. On the table, between the meets, there is also chicken and rabbit raised in the area. The soup made from grass-peas, a rare legume which you can still find in fields and committed supporters, is even more traditional. Good wine, DOC nowadays (from native vines), either white or red, was already appreciated by the Emperor Tiberius. Finally, from the very perfumed lemons from Capri you can make an excellent limoncello.
The smell of the sea prevails in the plate
In the culinary tradition, the combination of fish and vegetables is never missing and in the same way stuffed squid or squid with potatoes. Pasta with grouper or scorpionfish sauce, or pasta with sea urchin is always a must, as well as chickpeas minestra (soup) with cuttlefish. In general, prized fish, with crustaceans and molluscs is never missing. Pezzogna (fish) in crazy water, for example, “conquers” for its tastiness. The anchovies dipped in egg and fried or marinated with citrus fruits, the stewed small calamari or stuffed with raisin and pine nuts are just as delicious.
RECIPE
Pezzogna in crazy water
Clean the fish eviscerating it and removing the scales. In a pan, prepare a base of unpeeled garlic, oil and chilli. When everything is browning , add the tomatoes cut in four, the pezzogna and the potatoes previously cut into cubes and let it cook in water for 5 minutes with salt, pepper and white wine. Once the wine has faded, add two ladles of fish stock and bring to cook for about 10 minutes. At the end, add the herbs and serve with toasted stable bread
