What to eat on the Giglio Island?

On Giglio Island, mainly try the fish in scaveccio, the coniglio alla cacciatora, the panficato and the Ansonica white wine. Scaveccio is fish fried then marinated in a vinegar-based preparation, often spiced with garlic, rosemary or chili: the taste is bold, tangy, and the dish is not always offered. Also ask if there is tonnina, salted and dried tuna served as an antipasto. For a less seafood-based meal, hunter-style rabbit, cooked with tomato and herbs, is one of the local recipes.

For dessert, look for the panficato, a kind of sweet bread made with dried figs and walnuts, sometimes enriched with other dried fruits and spices. One practical note: its traditional production is concentrated mainly between Christmas and Easter, so you may not find it in the middle of summer. To accompany the meal, order a glass ofAnsonica, a grape variety grown on the island's terraces; it also exists as a passito. Menus change according to the season and the catch, so ask what is fresh rather than counting on a specific species. If you want to dig deeper into local pairings, you can also browse the section gastronomy and wine.