Zingara is a classic food from Ischia. In fact, it's a modern classic, since the elders of the country don't even know what it is. The zingara ischitana [from Ischia] is a sandwich – that is, a sandwich made from two slices of bread, mozzarella, tomato, prosciutto crudo and lettuce, all grilled until crispy.
Born in the 1970s at a bar in the port of Ischia, this is not exactly restaurant food – and since it was invented during the years of the “hippies,” the sandwich was given an interesting name, filled with connotations to travel, lightness, freedom. The zingara was born, gypsy at its core, and from there, more and more places started making it – in both the original version or in recipes that vary from bar to bar in Ischia.
Today’s recipe includes:
2 thick slices of bread from Panificio Boccia Dal 1938 – a special Ischian bread made with sourdough
Prosciutto crudo
Mozzarella, sliced
Tomato, sliced
Lettuce
Mayonnaise
Zingara ischitana: Where
Today in Ischia, the champion of making the zingara is Porto 51 – a local spot (with an excellent bar) where they also add some basil pesto to the sandwich. Plus, they’re always inventing new and creative versions of the zingara. While we won’t call them gourmet, there are varieties served with provola cheese or truffle; in the vegetarian variety; or with smoked salmon. Not to mention the classics not featured on the menu, which are offered in rotation, such as the “Incazzata,” with sausage, provola and friggitelli peppers, or the “Cacciatora,” with smoked scamorza cheese, chicken cacciatora, and arugula.
But they also make it well, according to local Ischians, at Bar Gino – on the beach of Casa Micciola. Or in the middle of the night at Mummulone at Ischia Porto.