4 recipes from the Island of Elba

Stoccafisso alla Riese (Rio-style Stockfish) is a second course typical of Rio Marina, located on the eastern side of the island, with its recipes deeply linked to the territory and also to the culture and tradition of its people.
A traditional recipe, which probably emerged from the long journeys made by the sailors of Elba around the world, accustomed to bringing home fish like stockfish, to which they added local products like the area’s fresh vegetables and salted anchovies.
It is a second course rich in simple ingredients like onion, tomatoes, capers, olives and chili pepper: slow cooking allows the stockfish to absorb flavor from each ingredient while keeping the flesh soft and light.

Sburrita, a typical Rio dish, is a fish soup seasoned with herbs or vegetables.
It is also known as “buridda” in Liguria and in Sardinia, while it is called “bouridde” in Provence.
Cuttlefish or small octopus are used in some recipes, with the addition of peas or artichokes, while hake, garfish or monkfish are used in others.
As it is a soup, it is always accompanied by toasted bread croûtons.
The Rio recipe is the best-known on Elba and its main ingredient is “baccalà”, meaning salted cod.
In the past “sburrita di baccalà” was taken to the miners at their workplace and it was heated on a stove provided by the mine administration or on a small fire set up between two stones.

Gurguglione of Elba is a recipe to keep in mind if you love vegetables or if you want to try the most tasty summer dishes. 
Every home in Elba has its own special mix, but every recipe has to include zucchini, eggplants, potatoes and above all bell peppers, which must always be green.
It is a frugal dish made with products from the vegetable garden and it is delicious both cold and hot. 
This recipe has ancient origins and, in fact, was originally a dish eaten by country folk and by miners who extracted iron on Elba for centuries.
It is a stew made by putting all the vegetables in a pot and making sure to cook them slowly, allowing the flavors to blend together in the cooking water.
This is where its name comes from, which is evidently onomatopoeic: “gurguglione” brings to mind the gurgling sound of the vegetables in the pot. 

Schiacciunta is a biscuity cake usually made during the colder months but that can also be enjoyed in the summer: for example, it can be crumbled on top of some good ice cream!
It is customary to place it in the center, between all the diners. Instead of cutting it with a knife, but you punch it in the middle to break it into small pieces.