Acqua pazza means “crazy water” and is a Neapolitan recipe for baking a whole fish in water, wine, olive oil and tomatoes; the fish is then deboned and served with the sauce.

striped bass

lobster-like crustacean with one claw generally served with pasta

a delicious licorice flavored liqueur made from wild fennel

a salad of tomatoes, fresh mozzarella, olive oil and basil

Limoncello is a sweet after-dinner drink touted to be a “digestive”. It’s made from lemons grown on the island. Limoncello is typically served in icy cold glasses. There are several gourmet and specialty shops on the island which sell Limoncello, but you’ll do as well buying it at Ferraro, il Salumiere di Capri on via le Botteghe.

sea bream

penne with tomatoes, eggplant, basil and mozzarella

a type of sea bream unique to Capri waters – line-caught, delicious and very expensive.

cherry tomatoes

large puffy ravioli filled with ricotta and herbs

arugula or rocket

pasta with olive oil, garlic, tomatoes, mozzarella, basil (and sometimes eggplant)

white fish or scorpion fish, often used in fish soups and usually expensive when served grilled

a savory snack that is a hybrid pretzel/cracker in a wide variety of flavors including pizza, fennel, parmesan, olive oil, and, our favorite, mandorle (almonds)

dense flourless chocolate almond cake

similar to cuttlefish but with a more intense taste

small tube pasta with mussels