Many local recipes use rabbit which live in the wild in the local woods (also full of mushrooms, berries and strawberry trees), but that have also been bred for centuries in pits dug out in the country, or kept in cages.
Practically every family and trattoria prepares “Ischia-style rabbit”, which is made with garlic, wine, cherry tomatoes and aromatic herbs. Goats and sheep are raised on the island, and their milk is used to make rare cheses. Pigs are lso raised, and their meat is used for tasty sausages.

The age-old rural culture means that all sorts of vegetables are grown: auberginees, courgettes, potatoes, artichokes, arugula and peppers. Foods, small but of great nutritional value such as lentils, chickpears and beans are also grown. There are also two types of rare beans grown hare the purplish red “zampognari” and the black “fascisti” varieties.

The volcanic solid is ideal for growing tomatoes, which are normally harvested on the vine and plaited to form characteristic “pendulums” that are preserved in well ventilated, dry areas. Along the coast the daily toils of fishermen suply sea bass, white bream, gilthead, small tuna, prawns, cuttlefish, squid and lobster which, with less prized fish (that nevertheless can be extraordinarily delicious) fill the menus of specialized restaurants and farm holiday establishments.