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Piombino, six miles e. ............ a rock. Story "ate" an evening dedicated to the Island of Elba, from Piombino

The idea of \u200b\u200bthese theme nights in the restaurant my brother in Piombino, was born from the desire to stay together and try new dishes exchanging recipes .
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Unfortunately, during the summer we are too busy with our work so we took advantage of the autumn in order to plan your time for something exciting and that involved both at the same time guests. There are now so many years I've lived "the rock" and a little 'I feel isolated too. I learned to know it, live it, respect it and why not to love ... The Elbe. A
Piombino I left my family and friends with their teens and also a lot of memories. On the "rock" rather than as a man and I grew up professionally .
The theme of the first dinner is natural because the idea of \u200b\u200blinking the island to the mainland, particularly in Piombino, spin around in my head for some time.
for Piombino Elba has always been an inseparable companion from the geographical point of view: is there .... before the eyes of everyone and this is given a little for granted. There seems to notice her only during summer months, when the longing for summer and attracts the beautiful sea cliffs. Unfortunately, most live across the island is careful not to live in winter, almost "snubbing" by its nature "isolated", which penalizes the mainland. For me, a Piombino, the island lives throughout the year, this gap is very minimal and is certainly plenty of plywood and filled by different aspects of the Elba-binding nature, territory and traditions. Hence the idea of \u200b\u200bthis dinner that was intended to make you appreciate the whole of this island to my countrymen Piombino.

Here is the path ...

Often the air is so clear that it seems you could touch it with a finger. Other times the mist envelops and becomes distant, almost invisible. Yet it is still there, six miles from the coast. For us it means Piombino Elba summer, tourism, beautiful sea and little else. In fact the island is much more. It has always been a land of conquest, thanks to its strategic location on the Tyrrhenian Sea and the presence of iron deposits. Etruscans, Greeks, Romans, Spaniards, Arabic, French and British took turns on that little piece of land and handing crossing cultures and traditions that have left a tangible mark on the habits and lifestyle of the islanders. This, consequently had a great influence on the culinary tradition that has grown and changed over time.

'm not here to talk about the history of the Elbe but to tell it the way I can better support in a small journey of tastes, smells and colors ... ... ....

SPEZZADIGIUNO octopus with fork

- Until a few years ago you could find this tasty cephalopod along streets and villages of the fleets. By going to the stalls of the " polpai " was served the claws piercing with a fork. Cooked al dente with just water, salt and pepper was and is considered a real delicacy.

PalaMare OIL transparency in

- With the century-old tradition of fishing and skipjack tuna (in a bathroom area and Enfola you can still find traps and palamitare) you can enjoy this type of fish preserved in olive oil and serve with greens, tomatoes soaked in balsamic vinegar to give a touch of freshness .

stockfish RIESE on creamed potatoes and black olive emulsion

dish in which we find very similar versions throughout the peninsula. The particularities of Elba is due to the fact that it is consumed in convivial watering them frequently with a good glass of wine during the "snacks" with friends.

sburrita MINERS but also pascatori

The cod imported on the island at the time of English rule has made this dish on the east coast Elbe a major source of livelihood of the miners with the addition of a few "poor" ingredients (water, bread, garlic and catmint) could get the support necessary to accomplish the heavy work day.

Totano rosemary

This is just the right time for fishing for squid and we could not offer what is one of the tastiest traditional dishes Elba version (in white) that are in the side the island.

RISOTTO with cuttlefish and with herbs wild

In the western tradition is good to beets associate the cuttlefish. This has given the housewives of Elba, in times of poverty, large families sit at table, resulting in "volume", adding to the few cuttle fish, tomatoes and beets (in the periods in which the garden permit) or other weeds that were and who are still on the island with ease. In those cases, very rare, in which he advanced a little came up again the next day as a condiment to rice.

RIBOLLITA INLAND IRON in the basin of bread

In reality this is not a traditional dish but since it reflects my philosophy of cooking which favors the zero kilometer, ; the rightful place among the dishes that speak more fully because of Elba consists of indigenous raw materials. After a walk with friends made along the paths along the mountain areas of mining Capoliveri we collected wild herbs (borage, strigoli, sedanini ditch, wild garlic, leek, fennel and calamint) before reaching the sea where the tide had sconcigli surfacing, lighting and tomatoes sea. Well ... back home I started to cook a soup with the ingredients available and the result was amazing ... but I'll leave to you the proceedings.

BLUE FISH THAT SPEAKS Elbani gurguglione with vegetable

E 'a stew of vegetables handed down by English conquerors. Simple but tasty, the "gurguglione" otherwise known as "puttanaio" (in its poorer with less variety of vegetables) has always been the quintessential side dish for Elba. For this dish I enjoyed imagining the boatswain aboard a galleon, busy cooking the stew for the crew using the vegetables that had been stowed at the last berth in Portoferraio just as the bow of the ship cruised schools of bluefish ... ..

GASTRONOMY 'TYPICAL Elbani aleatico with raisin - Schiacciunta, crushes are more nooks and briaca consumed traditional sweets. The crushing of Arab origin briaca (so called because flour mixed with sweet wine and enriched with nuts) accompanied Elba sailors during long sea voyages because the long shelf life due to the absence of eggs and animal fats, ensured a good livelihood. The schiacciunta hand, is a typical dessert of the western part of the island. Here, where they lived mainly by agriculture, the use of lard has been developed to create a tasty dessert. Both of these cakes lend themselves to wine tasting with accompanying dell'aleatico that is the pride of the dessert wines Elba.

Well, what about .... The restaurant was full and no one is left without going first to say hello and goodbye to the island. Maybe it's just a grain of sand, but I hope that the rock is coated onto a little closer to the usual six miles .......................... ..