Ischia Tipical food at Poggio del Sole specialty!

Ischia Food If you are going to come to Ischia looking for some of the most beautiful beaches in the world, you will not be disappointed. With beautiful white sand, sparkling blue water, calm waves, and cliffs and awe-inspiring landscapes surrounding you, you might start to question ever returning home.
	CONIGLIO ALL'ISCHITANA Ingredients: 1 Rabbit, 200gms of oil, 6 cloves of garlic, 10 fresh baby tomatoes, a glass of white wine, salt, pepper, cayenne pepper, piperna (a wild aromatic erbe), basil, parsley. How to prepare: Cut the rabbit in pieces and put the entrails to marinade in ware andlemon for two hours.Fry the cloves gently in the oil until golden in a pan (if possibile in an earthenware pan).Add the rabbit with the entrails wrapped around the basil and parsley, then brown.Add the white wine, tomatoes, herbs, salt and pepper , cook on a low flame slowly
	POLLO ALLA FUMAROLE Ingredients: 1 Chicken, salt, pepper, rosemary, foil. How to prepare: Add the salt, pepper and rosemary to the chicken. Wrap it in the foil, then in a tea-towel and tie the ends. Put it under the hot “Fumarole” sand for an hour and thirty minutes
	FRITTURA DI PARANZA Ingredients: 13 Red mullet, 13 cod, 13 fica assuance (a type of sole), salt, pepper, lemon, rock or salad leaves Clean the fish, dredge with flour and fry in boiling (160°) extra virgin Olive oil. Add the salt and pepper and place on the salad leaves. Garnish with the lemon.
	TOTANO IMBOTTITO *Ingredients:* Squid, breadcrumbs, parmesan cheese, extra vergine olive oil, white wine, grated cloves, pepper, parsley, black olives, capers, rasins, pine nuts, marjoram, fresh tomatoe sauce, egg, string, toothpicks How to prepare: Clean the squid. Cut the tentacles into cubes and brown them in the Oil over a medium flame. Mix in a dish the egg, salt, pepper, breadcrumbs, parmesan cheese And parsley. Add the paste to the tentacles and blend together, turning continously. When cooked, stuff the squid with it and close the end with the toothpicks. Brown the stuffed squid in boiling oil with a garlic clove, wetting it With the white wine. Add the fresh tomatoe sauce and cook it over a low flame. When cooked, cut the squid into slices and cover them with the sauce. Any leftover sauce can be used as a condiment for spaghetti or linguine