The last day of our regenerating trip to Capraia is dedicated to the discovery of the island's flavours. There are many opportunities to "taste" the island whether in the village, around the port or directly at the farms.
Wine, honey, goats cheese and fish from the open sea breeding have all received prestigious awards and won international prizes as top-quality products. Not to mention the world-famous Sagra del Totano (Squid Festival, end of October-early November), born out of an old local tradition as an opportunity for the islanders to socialise and summed up in the motto "Andiamo a Totani!" (Fishing for Squid!)
Strolling along the Fortress or the Tigghielle just outside the village, you will be amazed to discover Palmenti’s world: stone-cut tanks used for pressing grapes for centuries. Capraia has a wide number of palmenti which are reminders of the island's past as a social winery in the middle of the sea, where ships from the mainland and other islands docked to refuel with its most precious and exquisite grape nectar. The wine here, no matter if white, red or rosé, releases the unique aromas of the volcanic sea land. Treat yourself to a wine tasting in one of the island's wineries.
Alternatively, you can join a “km 0” trekking, guided walks organized by the National Park where you will taste fresh and aged cheeses in myrtle or helichrysum leaves, as well as top-quality vegetables grown on centuries-old terraces and sweet honey produced by industrious bees. You will discover and learn about the food uses of the island's plants, used in liqueurs, beers, flavoured salts, jams, syrups and biscuits.