Elban recipes are not particularly elaborate. They are simple, ancient recipes, reworked according to the products that the territory could offer. That is why you will often seem to recognize a faint smell of mint in our dishes: it is nepitella, which grows wild here, and is used to flavor dishes. Myrtle and juniper berries also enrich various meat and fish dishes, giving them a completely unexpected taste. So do capers, which even grow in the cracks of Portoferraio’s Fortezze Medicee.