At the end of the nineteenth century, the northern coast of Elba was characterized by the presence of numerous tuna fishing nets (called tonnare) and still today people from Elba love to fish. Maybe that’s why Elba cuisine is mainly based on sea dishes, simple but very tasty at the same time. It was considered to be “poor” because you needed only a few ingredients but it doesn’t mean that it cannot be refined.
Stoccafisso alla riese, gurguglione, cacciucco, sardine ripiene and zerri fritti are just some examples of Elba foodies, and by their side there’s always a good glass of wine, or a sip of grappa ad the end of the meal. You can try some passito wine eating a slice of schiaccia briaca, a sweet focaccia made with wine.
Speaking of it, let’s take a look at what to drink for a typical Elban course.