Edi House Apartments Elba Island

The legend of the Archipelago Touscan has its origins in the story of Venus, the goddess of beauty and love, it is said that her string of pearls came unstrung from her neck and fell into the Tirreno sea to create the islands of the archipelago Tuscan. There is a hidden truth to this legend, as it is without a doubt that these islands hold a little piece of paradise.

On the other hand, few tourist destinations of the world are able to boast of such rich variety in so few kilometric: from the deep bays, a paradise for scuba, to the mountains encircled by the forest, from the beaches and wharf’s framed by the Mediterranean scrub with the small island village’s nestled in the quiet hills invoking another time..

A FEW DETAILS OF ELBA ISLAND

Just 10 km. distance from the toscane coast, with a superficial size of 224 kmq., Elba is the largest island of the arcipelago toscano and the third largest of the islands of Italy. Elba is part of the national park of the archipelago Tuscan together with Pianosa, Capraia, Montecristo, Giglio and Giannutri.

The climate is particularly mild with the annual average temperature at 15 – 16 celcius. The medium seasonal temperatures are 10 celcius in winter, 14 celcius in spring, 23 celcius in summer and 17 celcius in autumn. The monthly sea temperatures are: april 19c., may 20.2 c., june 24.1 c., july 26.8 c., august 27.3 c., September 25.5 c. and October 23.1 c.

For the variety of the coast (which has on offer 147km.), for the amenities found at the beaches, for the majestic beauty of the mountain Capanna (mt. 1019) it is rightfully said that Elba is a world famous attraction.

Triglie Gravide (baked fish found Wight ham filling)

Ingredients: 12 triglie small fish found along the rocky shore) lemon juice, 1 cup of dry white wine, 1 cup of olive oil, 100 grams of prosciutto (cured ham), bread crumbs, 3 tablespoons vinegar, parsley, salt and pepper.

After the fish has been scaled and cleaned, put for a half hour in a marinade of oil, salt, pepper, lemon juice and vinegar.
Prepare the filling by dicing the prosciutto and parsley, adding salt and pepper.
Stuff and roll the fish in the bread crumbs and lay in a baking dish, pouring over the fish the remainder of the marinade.
Put in a medium oven, cook for 15-20 minutes. Serve hot .

Polpetti al vino bianco (small octopus in white wine)

Ingredients:
1,200 kg. Small octopus Luglierini or Bianco (finest type of octopus) white wine, garlic, rosemary, pepper, oil and salt.

Wash well the octopus, being careful to remove all sand. In a large skillet, put 1 cup oil , 2 gloves of garlic, a stick of rosemary and pepper. Dry the octopus and put in pan adding 2 cups of white wine. Cover and cook at medium flame. After 10 minutes add salt to taste (may not be necessary), cover and cook for 20 minutes making sure there is always sufficient liquid. If necessary, add water. Serve hot with the white wine juice.

Ansonica of Elba – the propagation and typical cultivation of the ansonica grape determines the controlled origin of denomination, giving Elba 2 types of white wine.

Aleatico passito dell’ Elba - this wine comes from a natural procedure and uses organic red grapes.

Moscato dell’Elba - traditional vinification and natural drying procedure makes for a pleasantly sweet wine that is perfect for dessert and also aperitif. .

Feast in the main square of Capoliveri 05/18/2008
“La Magnaòlonga” Eating event set along the panoramic coast of the seagulls, 01/06/2008
Re-enactment of a 19th century legend Capoliveri 14/07/2008
Harvest Feast, Capoliveri 03/10 – 05/10/2008

Music festivals in the main square, Toscana jazz and other diverse entertainments during the summer evenings