The long seafaring tradition and the osmotic link with the sea of Procida are reflected in a gastronomy in which freshly caught fish products are the protagonists.
In Procida there are about ten fishing boats which, every day, unload several quintals of fish on the island: anchovies, octopuses and highly prized prawns, sea bream, sea bass, seafood, crustaceans and many other types and varieties. The recipe book is very varied, and evokes curious traditions. In times of misery, when even the most modest small fish could not be afforded, an emblematic dish was invented, the "pesce fjiuto", or a fish soup from which the fish "escapes" from the pot: garlic, parsley, cherry tomatoes, oil, and a lot of chilli which are boiled and then poured over the stale bread. As if to say: «hot water with a desire for fish!».
