Forio produces most of Ischia's wine. The volcanic soil and warm sea air suit the Biancolella grape in particular — a white variety almost unknown on the mainland that makes wines of real character: floral, slightly saline, with enough acidity to cut through seafood. Look for bottles from the slopes around Forio and Panza; the best are worth seeking out. The island also produces good reds from the Guarnaccia grape, but it is the whites that have made Ischia's reputation.
The island's signature dish is coniglio all'ischitana — rabbit braised with tomato, white wine, garlic, herbs, and chilli in a terracotta pot. It is the dish every trattoria serves and the one to order if you want to understand the local kitchen. Fresh seafood is everywhere: ricci di mare (sea urchin) in season, mussels, squid, and whatever the fishing boats brought in that morning. Forio's restaurants range from simple trattorias in the old town to smarter places near the waterfront. Prices are reasonable by Italian island standards.