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
