Typical Dishes

ph Claudia Bettiol

During the spring the island of Ventotene is filled with wild asparagus thanks to the fertility of the volcanic soil.

Asparagus is particularly tasty and so are many recipes that contain this delight.

A simple recipe is that of the omelette in which the flavors of the sea and those of the earth are combined, the cuttlefish with asparagus.

All always flavored with herbs and accompanied by local wine.

Stuffed Squid is one of the most famous Italian dishes and it is part of the life of every family. 

In Ventotene the recipe follows the Napolitan style as Ventotene was part of Th Kingdom of Two Sicilies under the Bourbon kings.

Breadcrumbs, garlic, oil, parmesan, eggs, and white wine create the filling to add taste to the stuffed calamari, a traditional flavour of this strip of land of the Mediterranean.

ph Claudia Bettiol

Cianfotta is a typical dish of Ventotene Island in spring in which you can taste the aromas of the earth.

It is made with fresh onion (called picci-pecce) that is fried in olive oil. To this are added fava beans, peas, artichokes, potatoes and wild asparagus in order of cooking. Some also add verbs.

It is a ‘dish of the earth’ with an aftertaste of the sea given by the aromas of the vegetables grown on the island.

ph Claudia Bettiol

The asparagus and broad beans are a true ‘gift’ of Ventotene for their tasty flavor that recalls the scents of the earth and the sea.

Paccheri with asparagus beans and clams combines these gifts with clams to create a very special sauce. It is cooked adding olive oil and garlic. Do not forget a splash of fresh parsley before serving.

Paccheri are one of the favorite pasta shapes from the regions of central and southern Italy.

In the deep seas around Ventotene, red fish, cuttlefish, squid and other fish are found used to prepare tasty soups.

Ventotene Soup is ‘red’, flavoured with a sauce of small tomatoes and chilli pepper for hot lovers.

It is served on a base of roasted bread.

In the fields od Ventotene a Lentil is grown with special characteristics: richer in iron and with a tender skin.

Its flavor is enhanced by soups prepared with tomatoes from the island, onion, and in some variations with pancetta, oregano and a drizzle of oil.

Fettuccine homemade noodles

Fettuccine are the traditional pasta of Rome and its countryside and of Gorga. I am a homemade pasta obtained by mixing flour, water and adding eggs. The flour is a mixture of soft and durum wheat, as well as corn.

Fregnacce pasta

The "fregnacce" are the typical artisan pasta of Gorga and are prepared by the housewives using only water, flour and salt. The origin of the name that means ‘bullshit’ is uncertain and there are two hypotheses, the first is linked to the simplicity of preparation and the second to the fact that with just a few ingredients a considerable quantity of pasta can be obtained.

Their shape recalls that of short and irregular fettuccine. The fregnacce are seasoned above all with tomato sauce and are celebrated with the festival of gnocchitti and the fregnacce with a party in the square during the month of August.