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.
