Ingredients and technique

Fine, lean meat, treated with white gloves. Meticulously boned and colored in the pan for a few minutes. Continue under vacuum for six hoursof slow cooking. At the table, you will not need a knife.
The sausage, used to stuff the thighs, is an accomplice, but it doesn’t steal the show from the unmistakable taste of quail. Intense and delicate together.
In the dish there is a delicious bread waffle, which is an encouragement to enjoy the dish until the last drop. And then there are the friarielli. Crunchy, beautiful in their bright green. Dish for curious palates, looking for fun.

Value

We are in the municipality of Serrara Fontana, at 480 meters above sea level. Ischia seen from above is an unmissable experience. Historic landmark of island peasant cuisine, today the Bracconiere has also become something more.
Change of guard at the stove, new ideas that advance, but without overdoing it. Wisely, the family dishes are preserved, exalted with modern techniques and that aesthetic attention that brings flavors together. The dining room service has always been comforting.
Equal and different, remaining deeply themselves. An intelligent turn, to put a definitive stamp in the panorama of Ischia restaurants.

Dish reviewed in the Ischianews magazine issue of October 2019

In Serrara Fontana, there is a place to feel at home, on a promontory in one of the most evocative places on the island ... To savor the typical delights of the island, stop at the Bracconiere without forgetting to taste the “Rigatoni alla Genovese!”

For 6 servings

250g of beef into pieces, 250g of pork belly, 2kg of Tropea onion, 2kg of giarratana onion, Salt to taste, Pepper to taste, Laurel to taste, 30g cheese, Tarallo with fennel, Borage flowers

Directions

Stew the julienne onion by drying most of the liquid that comes out and season with salt and pepper. Separately, brown the meat, season with salt and pepper, add it to the onion and leave it to flavor for a while. Cook for at least 8-10 hours moderately. Stir with rigatoni and cheese!

Dish reviewed in the Ischianews magazine issue of May 2018

We are on the roof of the Island and we aim to South, altitude and sun benefits for the surrounding vineyards and spirit. The entrance to the restaurant is paved by a foretaste show of “Capri, vineyards and Pontine Islands”. The kitchen is exquisitely earthy and is served in a setting reminiscent of the old peasant culture, in a sober frame of Tufo and Wood, reconsidering the cliché that Ischia is marked only by a sea gastronomy.

Ingredients

Quail, tomato tomatoes, bread, rabe, oil, garlic and chili.

Directions

Stuff the quail thighs with the entrails; bake the quail at low temperature in an empty sack for 6 hours using the roner. Accompany with grilled tomatoes, bread waffle with rabe, previously sautéed with oil, garlic and chili pepper.

Dish reviewed in the Ischianews magazine issue of May 2017

We are on the roof of the Island and we aim to South, altitude and sun benefits for the surrounding vineyards and spirit. The entrance to the restaurant is paved by a foretaste show of “Capri, vineyards and Pontine Islands”. The kitchen is exquisitely earthy and is served in a setting reminiscent of the old peasant culture, in a sober frame of Tufo and Wood, reconsidering the cliché that Ischia is marked only by a sea gastronomy.

Ingredients

Rabbit “di fossa”, extra virgin olive oil, a clove of garlic, red pepper, white wine, tomato and salt

Method

Cut the rabbit into eight pieces, brown the rabbit in olive oil and add chopped onion, a clove of garlic, salt, red pepper and deglaze everything with white wine. Finally add five tomatoes and continue cooking over low heat for about an hour.

Dish reviewed in the September 2016 Ischianews magazine

We are on the roof of the Island and we aim to South, altitude aand sun benefits for the surrounding vineyards and spirit. The entrance to the restaurant is paved by a foretaste show of “Capri, vineyards and Pontine Islands”. The kitchen is exquisitely earthy and is served in a setting reminiscent of the old peasant culture, in a sober frame of Tufo and Wood, reconsidering the cliché that Ischia is marked only by a sea gastronomy. The specialties of Bracconiere are many, but with the house Appetizer it gives us his “welcome” ...

Ingredients

Cherry Tomatoes, Green Beans, Flavored Crouton, Cold Cuts, Pachino Tomatoes, Sausages, Friarielli, Garlic Oregano and Chili Pepper

Directions

Caponata: Cherry Tomatoes, Green Beans, Toast flavored with chili garlic oregano and rosemary Charcuterie platter, omelette onions and Pizza, Vegetable plate: Sausages and Friarielli, Ratatuille, Aubergine rolls, Parmigiana, Zucchini sauteed with onion “Panello” with Pasta and Potatoes and provolone (every two appetizers)

Plate reviewed in the June 2016 Ischianews magazine

If you want to taste an alternative to the famous rabbit of Ischia, you can find it at the Bracconiere restaurant with its grilled rabbit, perhaps washed down with a nice glass of red wine. The restaurant, located near the slopes of Mount Epomeo, has a rustic look in a familiar and friendly environment and offers specialties of home cooking. Here there is plenty of choice, and none of them disappoint.

Ingredients

rabbit, garlic, parsley, olive oil, vinegar, rosemary, sage, arugula, pepper, herb butter.

Directions

Cut the rabbit into pieces and dry it well, put in some of them parsley and garlic. Cook slowly the pieces a of rabbit on the grill, brush them often with an emulsion of oil, vinegar, rosemary, sage, arugula and pepper, alternating with butter flavored with herbs. Being the rabbit meat very delicate and dry, cooking should be checked frequently, always leaving the rabbit lightly greased.

Plate reviewed in the August 2015 Ischianews magazine

The welcome by Mr. Michele combines the authenticity of the dishes offered by Bracconiere. That flavour of land, as only the excellence position in Serrara Fontana can offer, makes the dishes of the restaurant so family, loving with a deep experience in the field of eating well. The view is so wonderful from the Pontine Islands to the Domitian coast, up to the magnificent Capri and offers visitors the pleasure of an exploratory lunch, with unforgettable sights. The kitchen is also suitable for vegetarians, with dishes made entirely of vegetables and fresh dairy products.

Ingredients

shortcrust pastry, chantilly cream, wild strawberries or fruit as required, fresh mint, sugar, grains.

Directions

After cooling in the refrigerator, put the shortcrust pastry with mastery in a small round shape forming a small woven basket. Awarded the form and made to stand, fill with chantilly cream, strawberries and mint. Sugar to garnish the dish will make the basket nice to see and eat, enjoy!

Plate reviewed in the June 2015 Ischianews magazine

For a unique experience on the slopes of Mount Epomeo, you cannot help but stop at ‘Il Bracconiere’. A rustic atmosphere is the backdrop to one of the most original dishes of the island by the skilful hands of chef Leonardo and Giovanni. This dish, with innovative design, it is the right choice for the most curious palates to taste only on reservation!

Ingredients

a base of onion, celery and bacon, extra virgin olive oil, red skin potatoes, pasta mixed

Directions

Saute celery, onion and bacon a few minutes in extra virgin olive oil. Add a few leaves of laurel and deglaze with white wine. Simmer a bit and then add the diced potatoes, salt and pepper and continue with water. Add the pasta and after a few minutes smoked cheese, always diced. All served in a bread crust emptied and dried in the oven for 15 min at 100°. The dish finally reserve a surprise: scratching with a wooden spoon the bread crumbs soaked in flavor you get a true goodness!

Plate reviewed in the June 2014 Ischianews magazine

If you want to reach the slopes of Mount Epomeo and taste the specialties of the land from the garden of Michele, then you will have to stop at Il Bracconiere. Enjoy a breathtaking panorama that ranges up to Capri and a rich menu..

Ingredients

Fresh basil, garlic, pine nuts, parmesan, Extra virgin olive oil, salt, porcini Mushrooms

Directions

Wash the basil leaves in cold water and put them to dry. Peel the garlic and grate Parmesan cheese. Put in a blender the basil leaves, garlic, salt and pine nuts. When basil will be chopped, add cheese and mix until dough is smooth. At this point, add the olive oil and still work the dough until you get a thick cream. Separately in a pan with a base of garlic and olive oil, sauté the mushrooms. In the meantime, put to cook the pasta for about 8 min. Drain the pasta and season with the mixture.

Ingredients

Fresh Pasta, Ground lean boar meat, Carrots, Celery, Red wine, Pepper

Directions

Choose a good cut of meat of wild boar, cut it finely, then heat up extra virgin olive oil in a pan over medium heat, preferably nonstick, and put the wild boar. Then finely chop the onion, carrots and celery, add them to the wild boar and brown for a few minutes. Pour a little red wine and let cook until it evaporates on high heat, then add the spices and tomato paste. Cook covered for about an hour.
Boil the pasta and season with the sauce before serving.

Dish reviewed in the May 2013 Ischianews magazine

We are on the roof of the Island and we aim to South, altitude and sun benefits for the surrounding vineyards and spirit. The entrance to the restaurant is paved by a foretaste show of “Capri, vineyards and Pontine Islands”.
The kitchen is exquisitely earthy and is served in a setting reminiscent of the old peasant culture, in a sober frame of Tufo and Wood, reconsidering the cliché that Ischia is marked only by a sea gastronomy.

Directions: place the suckling pig on a myrtle bed and place it in oven at 200 °, season with a spoon of oil, salt and spices (laurel and myrtle, pepper).

Prepare the mayonnaise: put in the mix orange juice, agar-agar, oil and whisk.

Prepare the salad: cut julienne carrots, lettuce and eggplants (scald in water and vinegar and seasoned with oil and salt) using a pasta cup to give the cylindrical shape and serve with the pig on a base of orange mayonnaise.

Dish reviewed in the Ischianews magazine issue of October 2017

At 480 meters above sea level, the air remains fresh even in the hottest and humid summer days, a rustic and welcoming environment just a few meters from the highest peaks of the island, a very friendly staff.

Ingredients and technique

Millimeter cooking for pasta, filled with ragù to which gives its name. Beef, pork and onions. Enveloping and ancestral taste, for the lucky ones, is something in which to recognize oneself. Scattered, there are tarallo crumbs with fennel, very pleasant that add crunchiness, each bite inspires harmony. Consistent with everything else. The recipe is classic, cooking is innovative. Twelve hours, at 72 degrees: slow cooking, at low temperature, to restore softness, succulence and greater digestibility.
Great tribute to a pillar of Neapolitan cuisine.

Value

We are in the mountains, Ischia seen from above. Historic landmark of island peasant cuisine, today the Bracconiere restaurant is also something more. Changing of guard in the kitchen, new ideas advancing. Wisely, the family dishes are preserved, exalted with modern techniques and that aesthetic attention that brings flavors together. The dining room service has always been comforting. Equal and different, remaining deeply themselves. An intelligent turn, to put a definitive stamp in the panorama of Ischia restaurants. Winning choice for its quality-price rate.

Dish reviewed in the Ischianews magazine issue of June 2019