Tasting excellent traditional food, in front of the sea, in the evening: isn't that the dream of every true traveler? Here are the tips for the Island of Procida.
Procida needs no introduction: with the filming of "Il Postino", in 1994, she entered the universe of the collective imagination and has remained there as thelast film set by the great Massimo Troisi.
The little pearl of Gulf of Naples never forgets to remind its tourists of this cinematographic matrix but to distinguish it are also its colors and landscape scenarios that give it a more pronounced sense of authenticity Capri ed Ischia.
Two proposals to dine in Procida without spending a fortune
The other key to success is undoubtedly the food and the last weekend I spent there I did two happy discoveries, both with affordable prices, more or less 30/35 euros for a first or second course of fish, wine, appetizer, and dessert.
La conchiglia
"The kitchen in a shell of the sea", certainly is the kitchen overlooking the sea because the restaurant overlooks the Chiaia beach and at night what you will see is pure poetry.
In fact, I recommend going for dinner and not for lunch, to give yourself a slightly more intimate and romantic moment and if you are staying at Marina of Corricella you can book and ask to be picked up by boat. 5 minutes of ferrying that can be an experience to remember, especially for the ironic and sarcastic attitude of Mario, the Charon of our boat.
Fish dominates, as well as in all the restaurants on the island of course, but there are alternatives for meat lovers too.
The gems of Concoglia are i pasta and fish dishes: candies stuffed with mussels and courgettes and aubergine and provolone cappelletti with clam sauce. For the second I opted for the mixed grill with the seared tuna which was superb.
House wine and let yourself be tempted by desserts especially those based on lemon, another symbolic food of the island and its dishes.
The Gorgonia
It is easy to reach because it is located in Square in Marina di Corricella, even here the reservation is a must.
The strong and refined dish is undoubtedly there pasta with sea urchins: the smell and taste of the sea in the bottom of a dish. The seafood appetizers, the peppered mussels and the desserts are also delicious.
I recommend the pistachio pie and the post-dinner bitters; they have an infinite amount of alternatives.
Landscapes, unique atmospheres and one gastronomic tradition varied and enviable: so, are you ready to stay on this beautiful island?
