Surrounded on all sides by the Tyrrhenian Sea, the cuisine of the Pontine Islands – an archipelago comprised of six small volcanic islands – is heavily based on seafood. Nearly equidistant from Rome and Naples – two of Italy’s biggest culinary powerhouses – the Pontine Islands’ culinary traditions are a combination of Roman cooking styles and Neapolitan flavors with a seaside flair native to the islands.

The food of the Pontine Isles is fresh and flavorful, more often than not highlighting locally caught seafood, fresh vegetables, and bright Mediterranean flavors.

Ponza, the largest island, is the place to go to enjoy a variety of restaurants. Once you arrive, be sure to visit the local trattorie, which are small and intimate. On the island of Ventotene, travelers can expect to enjoy fishing village cuisine.

APPETIZERS

Like other locales throughout Italy, an assortment of cured meats and cheeses reign supreme when it comes to appetizers in the Pontine Islands. Common ingredients found during the appetizer course throughout the islands include fresh melon, prosciutto, and handmade buffalo mozzarella.

FIRST COURSE

When it comes to the first course in the Pontine Isles, pasta is the star. Typically made with fresh vegetables, delicious cheeses, and unique seafood proteins, pasta throughout the islands is a unique fusion of Roman and Neapolitan influences.

Some seafood dishes one will find throughout the islands include paccheri alla nostromo – a large tube-shaped pasta made with eggplant, clams, mussels, and pecorino, pasta with clams, wine, tomatoes, garlic and parsley, as well as one-of-a-kind barracuda-stuffed ravioli. As for vegetable-based pasta dishes, local eateries offer pasta with zucchini as well as pasta with bell peppers and provolone.

Among the many seafood pasta dishes found on the islands, spaghetti with crab and linguine with lobster are two essential dishes that all travelers should try.

Risotto made with seafood is also popular for the first course in this area of Italy.

Additionally, soups are also served, often made with lentils or beans with other local ingredients such as onion or tomato. One of the most traditional is cicerchie soup, which is an alternative to the popular lentil soups. This soup features wild peas, celery, onion, potatoes, tomatoes, rosemary, and sage.

SECOND COURSE

Known commonly as the “fishermen’s isles,” it comes as no surprise that the main protein found in the cuisine of the Pontine Isles is seafood. From local fish served shortly after being caught to unique seafood like octopus, squid, mussels and more, oceanic flavors take center stage in many of the second course dishes.

Some of the most delicious seafood travelers can enjoy at local restaurants include whole roasted fish with a side of potatoes, onions, or tomatoes, fresh red snapper, and pistachio coated cod. The Pontine Isles even showcase seafood on their pizza, with tuna often topping local pizzas.

While the islands’ remote location does limit the amount of other types of protein throughout the area, locals have been known to raise rabbits, chickens, and other types of animals such as goat, lamb, and pigeon to provide additional varieties of meat. Common dishes for these types of proteins include cacciatore, which is a stew made with peppers, tomatoes, and other vegetables, and coniglio alla ponzese, rabbit made with chili pepper, vinegar, garlic, bay leaf, parsley, and tomatoes.

SIDE DISHES

Alongside the main courses in the Pontine Islands are side dishes of cooked or fresh vegetables and cheeses such as Silano and Provolone. Some of the most common vegetables include potatoes, tomatoes, Ventotene lentils, peas, green beans, and eggplant, which is often served in a tower called torretta di melanzane or stuffed in savory pies.

STREET FOOD

Street food is most common on the largest island in the Pontine archipelago – Ponza. Travelers will find many friggitorie, or fried food shops, along the streets of Ponza. There, one can enjoy a variety of delicious fried foods such as polpette di merluzzo (cod fritters), fried vegetables, such as zucchini and eggplant, fried mozzarella sandwiches (mozzarella in carozza), and more. Some of these street food shops will also serve soups made from local vegetables, such as beans and onions. Travelers can sit outside the establishments to people watch while enjoying their snack.

Tiella, a type of savory pastry is quite popular throughout Southern Italy and can be enjoyed on the go. The local version in Ponza is typically made with a stuffing of octopus and potatoes.

DESSERT

For dessert in the Pontine Islands, travelers can expect traditional Italian treats. A visit to a local pasticceria, or pastry shop, will offer travelers the chance to taste sweet delights including fresh baked pastries, sweet cakes, and traditional Italian cookies. In addition to baked goods, travelers can stop for gelato – the king of dessert in Italy. Alongside these yummy treats, sip on a cup of strong coffee or enjoy an espresso.

Much of the desserts in the Pontine Islands have a Neapolitan flair to them. Some of these unique desserts include rum-soaked sponge cakes called babà, tarts with short crust shells, sfogliatella pastry filled with cream, and extremely thin and crispy cookies.

WINE

Despite being removed from the mainland, the Pontine Islands are actually home to a handful of tiny vineyards that produce local wine. In addition, travelers can enjoy imported wines from nearby Rome and Naples. Some of the most popular varieties are Frascati – made in the Roman town of Frascati and a revered white wine. A similar wine that is popular in the Pontine Islands is Montecompatri. As for the wine produced on the islands, the most popular is Fieno di Ponza.

In addition to wine, travelers can enjoy a variety of unique cocktails including Ponza, made with fennel and lime, as well as L’Inaspettato, which contains a unique chili flavor.