Famous all over the world for being the first place of exile of Napoleon Bonaparte, the island of Elba is a tourist pearl of Tuscany. Here, history, culture and nature intertwine harmoniously, because man has always lived with the utmost respect for the landscape. A row of mountains runs along the backbone of the island, whose highest point is Monte Capanne. The steep wooded slopes plunge into the sea and meet the jagged coastline where winding bays alternate with quiet beaches, some of which can only be reached by paths through the greenery.

Someone has called Elba a piece of Chianti seized from the sea, to explain how intense its charm is. As is the case with Chianti, Elba manages to maintain a perfect balance between being an exclusive tourist destination and preserving its deepest cultural identity. A good climate, plenty of beaches, wild areas, picturesque villages, lively historic centres, a thousand opportunities for sport, excellent food and wine routes, Elba is an island that offers many different ways of "going on holiday".

Families will find beaches, nature and child-friendly facilities. Wilderness lovers will find a world of paths full of rare species. Lovers of archaeology and rural history will be able to go in search of ancient shepherds' dwellings, the Domolites, the Stelae and Menhir at Pietra Murata and Sassi Ritti, or the protohistoric tombs at Piane della Sughera. Socialites can immerse themselves in the seaside streets of Porto Azzurro, where the bars and clubs by the sea are open all night, in the music pubs that enliven the streets of Campo nell'Elba and in the fashionable places of Portoferraio.

Food lovers will never be disappointed , because Elba has typical recipes for every town. The cacciucco all'elbana of Campo nell'Elba, which bewitched even the imperial palate of Napoleon, the stockfish "alla Riese", the sburrita, a soup of cod, and the schiaccia briaca, a cake whose name says it all, of Rio Marina and Rio Elba. The kneaded gorani of Porto Azzurro. Cuttlefish ink risotto and boiled octopus, a speciality of Portoferraio. The linguine alla Margherita of Capoliveri The gurguglione, a tasty vegetable side dish, and the schiacciunta cake, from Marciana, the panzanella from the seaside village of Marciana Marina.