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.
