Local food
What to eat in Procida
The plates worth knowing before you sit down, and where each one is done properly.
Procidan cooking has only one genuinely exclusive ingredient, and it is not the fish: it is the limone pane, the local cultivar with a thick skin and a sweet white pith that here is eaten instead of thrown away. From it come the lemon salad and the lemon pesto. The rest is small-island cooking: rabbit in an earthenware pot, artichokes, spaghetti with sea urchins when they are in season.
Local products
Carciofo di Procida
Romanesco type: a large, globe-shaped primary head, smaller and more violet secondary heads, destined for the preserve in oil with garlic, oregano and chilli.
Limone di Procida (limone pane)
The island cultivar: thick skin, barely acidic flesh and a sweet white pith you eat instead of throwing away. All the local lemon cooking comes down from it.
