The cuisine of the island is considered sparing even in more elaborate dishes. All this means that the notions of culinary Elban are the result of a continuous theory of migration, occupation by various peoples, united by poverty, the fate of hard work (in mine, the sea, vineyards). But also a history poor lived in the kitchen can give surprising results for sincerity and kindness. Analyzing the emergency food of different countries islanders are known that the greater intake of originality it provides the mining side.

Is the ancient way of preparing "imbollite" sort of muffins based fichi Grasselli that abound in these places.
The "Sportella" is a kind of bread with "anaci" now, more refined for a time, when together with Cerim were to be exchanged between boyfriends during the Easter holidays. The form that invokes the symbol of both sexes want to be hope for a future breeding season.
The caccilebbora, this anisate bread with an egg in half, from ancient origins would wish to fertility.
The large quantity and good quality of the fish helps the preparation of dishes such as boiled octopus, which eats the island was "the fork", the zerri fried, or marinated, favolli soup, the squid and cuttlefish cooked in various ways, the minestrine of rock fish and beets, spaghetti with the daisy, and many others.
The cacciucco, so it stands today, telling the stories of the time, was prepared when Napoleon was the most illustrious guest Elba.

In Rio you notice immediately the strong Eastern influence. From the thirteenth to the sixteenth century until the construction of Cosmopoli (Portoferraio) Saracen invasions followed Barbareschi frequent and the pirates left behind more than the bitter memories of looting and destruction of something sweet. E 'il caso della crushes briaca (originally seen teetotalers the Koran) that collects the ingredients typical of Middle Eastern food (pine nuts, raisins of Smyrna, nuts). Wine Aleatico, indispensable component in the current version is an nineteenth century, as well as nuts, not produced the island and then very expensive. The nineteenth century was to use honey in place of the island's rare and expensive sugar. The resulting crushing, without yeast or eggs, was a very long conservation and therefore suitable to be part of the provisions of the nomads and sailors.

Poggio Marciana and are famous for desserts like the corolla and schiacciunta, made with pork lard, which find their "death" drowned in a good glass of muscat to Aleatico or Ansonica passita.

Much sought after by gourmets and lobsters are the daisies or granzeole that fishermen of Marina di Campo fishing at certain times of the year.

In conclusion it is clear that the difference in displacement of population characterizes Elban kitchen. The countries in the hill or mountain, have a tradition-based desserts and breads of various shapes and packaging, while "the sea" will offer dishes based mainly on fish. See you then, as in the past there was a culinary distinction between mountains and the sea, today we tend to a uniformity, even in the variety. In fact, in the culinary tradition Elban are dishes that originate Tuscan, Ligurian, Provençal, and derivation of pirate