Baccalà alla napoletana: salt cod with tomato, black olives, raisins, pine nuts, capers, garlic.
Cianfotta: peppers, eggplants, zucchini, onions and basil stewed in olive oil and served cold.
Coniglio all'ischitana: rabbit braised with tomatoes, rosemary, basil and white wine Ischia style.
Coviglie al caffé: coffee mousse topped with toasted beans and whipped cream.
Coviglie al cioccolato: is the chocolate version served with a candied cherry.
Empepata di cozze: mussels cooked in their juice with lemon, parsley and black pepper.
Peperoni imbottiti: red and yellow bell peppers stuffed with anchovies, black olives, capers, garlic, breadcrumbs.
Polpi affogati: baby octopus "drowned" in boiling salt water, then sautèed with olive oil, tomatoes and hot peppers.
Spaghetti alla puttanesca: “strumpet style” with tomato sauce, black olives, capers, anchovies, garlic, chili pepper--specialty of Ischia.
Taralli: ring-shaped biscuits baked with almonds and lard, or sometimes fennel seeds; the sweet types with vanilla, cinnamon and liqueur are called tarallucci dolci.
Zeppole di San Giuseppe: puffy pastry fritters sometimes with a creamy filling.
Ziti ripieni: large pasta tubes stuffed with chopped pork and salame, onion, raw eggs and caciocavallo cheese.
Zuppa di cozze: mussels in a soup of tomatoes, white wine, parsley and hot peppers.
