Each region of hospitable Italy is famous for its own special dish, homemade wine and exotic sweets. The island of Ischia also attracts tourists who like to taste something strange and unusual during their travels. Among the national dishes of Forio there are both meat and fish, many drinks and hot dishes. Everything here is delicious, from pickled anchovies and roasted zucchini to tender octopus and bright pink prosciutto. A hearty lunch or dinner in Ischia is always customary to end with a glass of cold Limoncello liquor.
The real culinary highlight on the island is the "Ischitan rabbit". It is made from a special breed of rabbit, which is bred in the wild by the locals. Due to the fact that rabbits eat only grass, their meat has an incredibly delicate taste.
Another thing to try in Forio are the traditional small piennoli tomatoes, used to make the sauce for the famous Neapolitan pastas. They are rich in iodine and have a special flavor because they are infused with the salty spirit of the sea.
Given the proximity of Forio to Naples, the cuisines of the two cities are very similar. For example, in every Mediterranean restaurant there is a small stone oven for baking the traditional pizza Margarita for Naples and not only Naples. You should also try olives, local vegetables, herbs, olive oil and capers.
Do not forget about the seafood: you can enjoy grilled octopus or freshly caught tuna. An incredible number of mussels, shrimp, squid and other seafood will be a real treat for true gourmets. Local restaurants also serve sea urchin, grouper, catfish and king mackerel.
The delicious desserts of Forio are also worth mentioning. Just look at the rum baba, made on the basis of lemon liquor. And you also have to try the taralli. These are baked crispy rings with almonds or salted with peppers and bacon to choose from.
Italians have a great respect for coffee, so we advise you to try the true Italian version of this world-favorite drink. And how to do without local wines? After all, during fermentation various spices are added to the barrels: rosemary, fennel, marjoram and other aromatic herbs.
