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
