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Wednesday Nov 15. Ischia.

 One of the highlights of a trip to Italy is the food.  Again on this trip, it is obvious how firmly the food is based on a regional cuisine.  On the isle of Ischia, cooking is different than in Naples, although they are only about 33 kilometres apart.  But from one part of the island to another there are also differences.  When we said to the lady who looks after our hotel that we might have rabbit for supper, she very very forcefully said “Oh no. Rabbit is a hill dish. Here you eat fish.” And then she proceeded to tell us how rabbit is cooked up in the hills (with lots of herbs).  From listening to her, I imagined the hills far far away, but in reality the hill area on Ischia is only about 30 minutes away by city bus from any of the coastal areas…

The hill in the centre of Ischia

We had wonderful turkey last night at a tiny restaurant near our hotel (down near the sea) where you essentially ate what the owner had prepared for the day. We had tiny homemade gnocchi to start in (oh horrors) a rabbit sauce.  It was incredibly good, and the turkey (legs baked with white wine, olive oil and rosemary) was the best I’ve ever eaten.

We took the city bus around the island today. One of our stops was up on the hillside. We walked down a very steep small road, then down a path with 300 steps to arrive at the seaside where a few people were hanging out in the warm sun. In a small cave three pools of very hot water bubble up. After warming up, you can get into the sea… carefully because it is very rocky and the Mediterranean always seems to have strong waves.

Walking down.

The hot springs in the cave


And bathing in the sea


Fishermen heading out. They are trapping lobsters - smaller lobsters than in Canada, they told us!



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