Spain’s centuries of trade and conquest have left their mark not only on the food of Italy’s islands, but also on their wine. Pesche al vino, peaches steeped in wine, is a beverage distinctly reminiscent of sangria. I personally like to serve this as an aperitif before a big meal, but more often than not, you’ll find that islanders serve it with meals in the beginning of summer when stone fruits are in season and at their most flavorful. I often use chilled orange wine with natural aromas of peaches, but white or even a light red work great.

Serve alongside pesce grigliato (see page 117) or coniglio all’ischitana (see page 135) as they do at Taverna Pietro Paolo detto Stalino on Ischia.