The flavours of the traditional Elban kitchen are based primarily on simple dishes, where imagination and knowledge in the choice of ingredients, dominate. The Elban kitchen which was once considered poor, can today in the event of tourism, be considered refined.
Among the most popular and sought after dishes are often those which require a long and complex preparation.
"Lo Stoccafisso alla Riese" (stock fish) is an example of a traditional Elban dish, prepared with nchiovies, onions, tomato, basil, parsley, green peppers, black olives, cappers and obviously, olive oil, chilli and salt.

"Gurguglione" is another Elban specialty, originating in Rio Elba, this dish is a popular vegetable stew. Other traditional dishes include risotto made with the ink of cuttlefish (nero di seppia), stuffed calamari and the famous "cacciucco", an exquisite fish stew. Among the less complex dishes are boiled octopus,small fried "zerri" fish and finally, stuffed sardines.

After all of these delicacies mentioned above, tasting some fine Elban wine seems appropriate. Despite the radical reduction in vineyards over these last 50years, (from 3000 hectares to 200 hectares present day), Elban grapes manage to produce an array of fine wines, which for some years now, are classified as D.O.C. (italian quality guarantee).
Among the most renowned are Elba Bianco (white), Elba Rosso (red), Rosato (rosè), Moscato and Aleatico, both of which are sweet dessert wines.