Local dishes

Totani con Patate
Totani con Patate Fry the garlic, a little onion and the hot pepper in a pan with olive oil
and let everything brown slightly.
Add the squid, sauté it for a few minutes, then pour the half glass of white wine over it.
Add 4 halved small tomatoes and a little water and let cook for about fifteen minutes.
Add the potatoes cut into slices, cover everything with salted water and finish cooking for another thirteen minutes.
Serve hot with chopped parsley.
Ingredients (serves 4)
1 kg of clean squid
1 kg of potatoes
2 cloves of chopped garlic
4 small tomatoes
Onion, to taste
Fresh hot pepper
6 tablespoons of olive oil
Half a glass of white wine
Salt, to taste
Nighttime fishing for squid and ink fish was the favorite summertime activity of Curzio Malaparte, who, in his villa on Punta Mussullo, standing on the rocks and overlooking the sea, wrote "Kaputt" and "The Skin", denouncing the suffering of the Neapolitan people during the Second World War.
He loved the "wild taste" of the squid, which was later appreciated by the director Jean-Luc Godard, who in Villa Malaparte itself, built by the architect Adalberto Libera and perfectly integrated into the
landscape, set his 1953 film, "Contempt", based on the Alberto Moravia novel and acted by Michel Piccoli and Brigitte Bardot. The "femme fatale", in the tracks of the nervous journalist, also learned, in between takes, to love "those mollusks that smell only when baked".
Ravioli alla Caprese
Ravioli alla Caprese Combine the flour with 125 g of very hot water and knead the mixture well for four minutes until it becomes soft.
In the meanwhile, finely chop the caciotta with a knife or with a mixer. Put it in a bowl and add the entire egg.
Sprinkle the mixture with the parmesan and mix everything.
With a rolling pin or with a special machine, spread the dough with the use of a little flour until you obtain a thin sheet of dough. Spread the sheet on the work surface and with a coffee spoon make many little mounds of the caciotta filling with three centimeters between them. When you have finished, cover it with another layer of thin dough. With a small glass, or with the special instrument, make the ravioli and place them on a flat plate sprinkled with flour.
Sauce preparation:
Prepare the sauce, putting it in a casserole with a little oil and a little finely
sliced onion.
Add the peeled or ripe tomatoes. Let cook over low heat for 40 minutes. For a more flavorful sauce, add a bay leaf or a pinch of marjoram.
At the end of the cooking time, pureé the sauce. Finally, cook the ravioli in a generous amount of salted water, drain them well and dress them directly on the platter with the sauce.
The ravioli may also be dressed with only butter and sage, barely tossed in a pan and sprinkled with grated parmesan-reggiano cheese.
Ingredients (serves 4)
One and a half pieces of caciotta cheese,
equal to 250 g
60 g of grated parmesan-reggiano cheese
One egg
250 g of flour
A pinch of marjoram (optional)
Olive oil
Half an onion
600 g of small tomatoes or 1 box of peeled tomatoes
Bay leaves
In 1909, Gabriele D'Annunzio, speaking of Capri, defined "caciottella" as "pure, tender, moist cheese that maintains the freshest virginity of milk under its skin." It's not for nothing that ravioli stuffed with grated caciotta is the banner dish of the island. It was thanks to D'Annunzio's odes to the cheese from Campania that Claude Debussy, who in 1919 was hosted by Ottorino Respighi - who turned the poetry of the divine into music - was able to taste the local ravioli in the Il Rosajo Villa, later the home of Graham Greene. While his opinion of the ravioli is unknown, the composer certainly appreciated the hills of Anacapri, to which he dedicated a prelude. Marguerite Yourcenar, guest on the island in 1938, also seemed to have had a weakness for the Caprese ravioli. And then, in July of 1922, the writer/mayor Edwin Cerio chose them to honor the official dinner during a conference on the protection of the Capri landscapes.
Torta Caprese
(Caprese Cake)
Torta Caprese In a bowl, mix the sugar and butter in little pieces (after having left it
out of the refrigerator for a half-hour) until you achieve a creamy mixture.
Add the eggs, one at a time, until each one is completely absorbed in
the mixture.
Then add the almonds, the chocolate, both chopped, and the vanilla flavoring.
Butter and flour a pie pan of a diameter of about 25 cm and add the mixture.
Put it in a pre-heated oven at 180° for forty minutes. Take it out of
the oven, let it sit and sprinkle with powdered sugar, decorating it as
you please.
300 g of chopped almonds
250 g of butter
250 g of sugar
125 g of dark chocolate
5 full eggs
Vanilla flavoring
Powdered sugar
It was developed at the beginning of the 1930s at the historical "Strandpension Weber" of Marina Piccola by two Austrian spinsters, heirs of the painter August Weber, who landed in Capri shipwrecked with a dilapidated row boat. In the kitchen, they united Mediterranean flavor and the Byzantine taste of almonds with the more northern one of chocolate. At the time, you could already reach Marina Piccola from the Gardens of "Augustus", facing the steep Via Krupp, a dizzyingly high winding way built on the bare rock in 1902 by the generous steelindustrialist.
Like the 19th century "Pensione Carmela" in Tragara, the "PensioneWeber" was known for its excellent cuisine as well as for the cake famed throughout the Gulf of Naples.
Insalata Caprese
Insalata Caprese This is a very simple dish to make, the success of which is based on
the quality of its ingredients.
The mozzarella, which must be very fresh and at room temperature, is cut into fairly thick slices that are arranged on the dish thick with slices of tomatoes on top.
Then add the basil leaves, drizzle with extra virgin olive oil, and, if you wish, add a little oregano to give the dish the flavor of the Mediterranean.
Very fresh mozzarella
Salad tomatoes
Basil, oregano
Extra virgin olive oil
Even though the glory of having promoted the Caprese salad goes to the culinary imagination of a Caprese and later to the appetite of King Farouk, at the futuristic dinners organized at the historic Hotel Quisisana at the end of the 1920s by Marinetti and his companions, the tri-color union of "fiordilatte" mozzarella was already hinted at (the use of "bufala" mozzarella was less certain on the island), green salad, basil and ripe tomatoes. Disdaining stupid pasta and conventional cooking and loving vegetarian cooking, the futurists could therefore fight against "weight, paunches and obesity", ignorant of its caloric content. Certainly true is the story - made immortal in the 1950s - of the presumptuous request of the Egyptian King Farouk, who, returning in the afternoon from the beach of Marina Piccola, desired to "stay light" and asked for something unique: he was served a hot sandwich filled with fragrant Caprese salad flavored with oregano.
Pezzogna all'acqua pazza
Pezzogna all'acqua pazza The pezzogna is a fish in the dentex family, common in the Gulf of Naples. Cooking it in "acqua pazza", or crazy water, is one of the simplest preparations and serves to preserve the fish's delicate flavor.
Clean the fish very thoroughly and descale it well.
Put the pezzogna in a large and shallow baking pan. It should not be much larger than the fish. Cover it with cold water, a little salt, the oil and the tomatoes cut in fours.
Cook it all over a low heat for 15-20 minutes.
When the pezzogna is cooked, serve it in warm dishes dressed with crostini of stale, grilled, possibly black, bread, accompanied by its sauce.
Ingredients (serves 4)
1.2 kg of pezzogna fish
200 g of ripe small tomatoes in bunches
30 g of olive oil
Salt, to taste
"In the harbor of Marina Grande few boats sleep on the safety of their anchors. Are they the laziest ones? Sick, they are lying on the seashore and resting on their sides like seals feeding their young.
Stretched between masts, and tired of stalking fish, the nets are drying in the sun. In the scent mixed with fresh fish, pezzogne and fried fish, I breathe the usual air of sea ports." This is how, in 1926, Alberto Savinio described his Capri, extolling the splendid marine fauna shown on its only dock. This included the rare and delicious "pezzogna", which has always been fished several miles from the coast in an underwater shoal between Punta Carena and Punta Ventroso.
Limoncello Cut the lemon rinds and leave them to steep in the alcohol for at least five to six days.
Bring the water to boil, after having added the sugar, until you get a thick, transparent syrup without any solid residues.
Then let the syrup cool and add the alcohol after having removed the lemon rinds.
The limoncello should be left to stand for a few days before being consumed,
preferably iced.
Ingredients (for 2.5 liters of liqueur)
1 liter of alcohol
Rinds of 5-6 untreated lemons
1.5 liters of water
1 kg of sugar
Yellow in Capri. With cakes, liqueurs, babà, chocolates, ice creams, iced drinks and gardens, from the spring to autumn, Capri is tinted yellow. The wrinkly "Femminello" lemon reigns supreme everywhere. Of exotic origins, from the Sorrento plain, it landed on the island long ago. Since then, in Caprese houses, once the sour juice has been extracted, used since the 1950s to liven up fried
fish, no one dares waste the mangled remains of the squeezed Femminello by throwing away the rind. So, because of the island's ancestral tenacity, the wrinkly skin was cut into thin slices and became the essence of limoncello, the traditional homemade liqueur composed of mixing water and sugar with an infusion of alcohol and lemon rinds which are left to steep for 24 hours. Nothing is a better digestive and, according to the writer Norman Douglas, when it is 32% proof, it is also a bit of an aphrodisiac.