In a saucepan, sauté the garlic clove, chili pepper and nepitella in oil. Pour cold water and cook for ten minutes.
Add the desalted cod cut into regular chunks and wait for it to come to the surface. This will take another 10 minutes. Season with salt. Arrange the toasted and garlicky bread in a bowl lay the cod, drizzle with the cooking broth and serve with a drizzle of oil.
- 1 kg of wet codfish
- 2 liters of cold water
- 6 cloves of garlic
- Chili pepper
- A few sprigs of 'nepitella'
- EVO oil
- A pinch of salt
- Twelve slices of toast
Strategic location for the large amount of hematite and limonite immediately identified by the emperor as soon as he landed on the island as a strategic-military axis.
The beach is named after the islet a few meters from the shore, itself named after Napoleon Bonaparte’s sister who, according to a legend (probably created by a tourism entrepreneur in the 1960s) loved to sunbathe on these rocks.
Designated as a summer residence, Napoleon purchased the property from the Manganaro family in 1814, with the intention of transforming it into a comfortable and refined abode that would have nothing to envy from Parisian residences.
Built in 1724 by Grand Duke Gaston de’ Medici, it was Napoleon’s city residence during his first stay on Elba Island.
It was built as a sign of gratitude in 1606 by José Pons y León of the Dukes of Arcos, Spanish governor of Naples and first governor of the square of Longone (part of the state of principals). In September 1814 Napoleon, accompanied by Pons and Bertrand wanted to visit the sanctuary.
While the Elban economy today is based on tourism, the fact remains that the people of San Piero and the west coast (Pomonte) have also lived and continue to live off their granite and marble
Visit the harbor where Maria Walewska landed and the armed watchtower visited by Napoleon himself in 1814