The name tells the essence: “Casereccia” is definitely a restaurant where the cuisine triumphs along with love for the genuine products. Starting from pasta, strictly homemade by Mamma Tina as “pici”, the semolina gnocchi, pappardelle and scialatielli; the dishes are created from what offers the vegetable garden according to the season. Oil, jam, honey and canned tomatoes, all fantastically self-made. The restaurant offers, in addition to the purely traditional cuisine, delicious dishes such as this one presented by Mamma Tina.

Ingredients

Ravioli, funghi porcini, coniglio ischitano, pomodorini Pachino, timo, maggiorana, olio evo, sale, vino bianco.

To prepare the Ravioli
Homemade egg pasta stuffed with sheep’s cheese seasoned with salt and pepper.

Method

Fry in a pan with a clove of garlic extra virgin olive oil, add the rabbit cut into strips, brown and deglaze with white wine, and add the cherry tomatoes, thyme and marjoram, finally porcini mushrooms cut into cubes. Stir-fry the ravioli previously boiled and drained. Garnish with marjoram.

Dish reviewed in the April 2017 Ischianews magazine

On the western side of the island there is a place where the typical Ischitan cuisine is king... To taste authentic island cuisine, you must sit at the Casereccia and immerse yourself in the smells and scents of Ischia.

Doses for 2 servings

200 gr of Spaghetti, 2 egg yolks, 1 small onion, Extra virgin olive oil, Black pepper to taste, 80 gr of smoked tuna ham

Directions

Cut the tuna ham into slices and then into 1 cm thick strips. Pour the pieces into a non-stick pan and cook in the chopped onion for about 2 minutes over high heat. Pour the egg yolks in a bowl. Season with black pepper and mix everything with a whisk. While cooking spaghetti, add a tablespoon of cooking water to dilute the mixture and mix. As soon as the pasta is cooked, add directly to the pan with the tuna and quickly sauté to flavor it.
Finally, pour the egg mixture into the pan and gently add the whole!

Dish reviewed in the Ischianews magazine issue of July 2018

On the western side of the island there is a place where the typical Ischitan cuisine is king... To taste authentic island cuisine, you must sit at the Casereccia and immerse yourself in the smells and scents of Ischia.

For 6 servings

For fresh pasta
500 gr 00 flour, 500 gr of wheat semolina flour, a spoon of salt, mix and add 6 whole eggs, 100 ml of warm water, 50 ml of extra virgin olive oil, form a dough and let it rest for 60 minutes!

For the filling
After cooking the Ischia-style rabbit, strip the thighs behind and the two large central pieces, chop them with a knife tip, add two eggs, parmesan, pepper, breadcrumbs, thyme, rabbit sauce to mix everything. Complete by rolling out the dough, very thin, and filling the ravioli. Cook for 5 minutes in boiling water and sauté with rabbit sauce, pieces of rabbit and porcini mushrooms!

Dish reviewed in the Ischianews magazine issue of May 2018

The name tells the essence: “Casereccia” is definitely a restaurant where the cuisine triumphs along with love for the genuine products. Starting from pasta, strictly homemade by Mamma Tina as “pici”, the semolina gnocchi, pappardelle and scialatielli; the dishes are created from what offers the vegetable garden according to the season. Oil, jam, honey and canned tomatoes, all fantastically self-made. The restaurant offers, in addition to the purely traditional cuisine, delicious dishes such as this one presented by Mamma Tina:

Ingredients

Taleggio cheese, bacon, nuts, Parmesan cheese and parsley, homemade Caserecce

Directions

Melt Taleggio in a frying pan, bacon and chopped walnuts. Boil Caserecce (homemade pasta), once drained the pasta put it in the pan, sautè everything and sprinkle with Parmesan cheese and hopped parsley flakes.

Plate reviewed in the June 2016 Ischianews magazine

As the name anticipates, La Casereccia promotes real local cuisine of the island with traditional dishes. Rustic atmosphere but with a sense of elegance. The menu of October of the restaurant is a seasonal menu made from fresh and genuine products such as mushrooms, beans, pumpkins... in short, a menu for the fall never to bore the customers! To entertain the guests are always innovative recipes by Mamma Tina as the pappardelle with mushrooms and rabbit! .

Ingredients

garlic, oil, thyme, marjoram, parsley, tomatoes, porcini mushrooms, rabbit meat, Fresh pappardelle

Directions

While pasta is cooking, sauté garlic in oil, add the mushrooms and minced meat rabbit for about 10 minutes over high heat. Deglaze with wine, add the tomatoes and spices and cook quickly. Combine the pasta cooked previously, mix everything for a few minutes and serve!

Dish reviewed in the September 2016 Ischianews magazine

The “Casereccia” restaurant-pizzeria located in the municipality of Forio is a classic example of the perfect combination of cuisine between land and sea; the recipe to follow, not surprisingly, is a proof. Recognized as one of the best representatives of the Forian cuisine, the kindness and helpfulness of the staff headed by Mr. Giuseppe will welcome you and will make you feel at home. The restaurant has many amenities, such as ample parking inside and wide open spaces where you can spend a pleasant evening.

Ingredients

Scialatielli, clams, zucchini flowers, white wine, olive oil, garlic, parsley

Directions

Cook the pasta. Fry oil and garlic in a pan and add the zucchini flowers. After a while, add the clams, a bit of parsley and sprinkle with a good white wine. When the pasta is cooked, add to mixture and stir-fry.
Serve and garnish with a few leaves of parsley and a few flowers of fresh pumpkin.

Dish reviewed in the Septmeber 2015 Ischianews magazine

Surrounded by greenery rises ‘La Casereccia’. A local in rustic style but with a sense of elegance. Specialty of the menu is the seasonality that features the most delicious dishes with seasonal products. A delicacy not to be missed are the homemade ravioli: a seduction for the palate

Ingredients for the filling

caciotta sheep, eggs, parmesan, marjoram, parmesan

Ingredients for the sauce

extra virgin olive oil, garlic, tomatoes, marjoram, thyme, pipernia, our cave rabbits, salt

Directions

While pasta is cooking, saute in a pot or crock pan; add ¼ of wine and let it evaporate. Add browned garlic, marjoram thyme, tomatoes and pipernia. Cook for 45 minutes over medium heat. Pan-fry whole adding the pasta, stir and serve in a crock pan.

Plate reviewed in the June 2014 Ischianews magazine

Pampered by the Ischia air you will let tempt by specialties that the magic hands of "Mama Tina" create, combining carefully selected products with those of their own production, for a result that will delight the senses.

Ingredients for 4 servings

250 g of mussels, 1 zucchini, 350 g of homemade, scialatielli, provolone, Extra virgin olive oil, white wine

Directions

Simmer and wash zucchini, dry them and reduce them into julienne strips. In a pan with a base of garlic and oil, fry mussels and zucchini. In the meantime, put to cook fresh egg pasta, for about 7 minutes and cut provolone into cubes. Deglaze the mussels and zucchini with a little white wine and cooking water. Wait for the opening of the mussels, then merge them with scialatielli pan fry by adding cheese and a bit of parsley.

Plate reviewed in the October 2013 Ischianews magazine

The name tells the essence: “Casereccia” is definitely a restaurant where the cuisine triumphs along with love for the genuine products. Starting from pasta, strictly homemade by Mamma Tina as “pici”, the semolina gnocchi, pappardelle and scialatielli; the dishes are created from what offers the vegetable garden according to the season. Oil, jam, honey and canned tomatoes, all fantastically self-made. The restaurant offers, in addition to the purely traditional cuisine, delicious dishes such as this one presented by Mamma Tina.

Ingredients

Shrimp, squid, tattlers, mussels, cherry tomatoes, parsley, white wine garlic and oil.

Directions

Simmer in a pan oil and garlic, brown the shrimp, add squid and tattlers, in the last mussel clams and steam with wine. Add some cherry tomatoes. Once the paccheri has been drained, sauté and add just a sprinkle of pepper.

Dish reviewed in the Ischianews magazine issue of July 2017

Pampered from the air of Ischia you will be tempted by the specialties that “Mamma – Tina” will prepare every day for you, with the possibility of personalized menus for your every need. The Restaurant offers the best of the typical “Ischitana” cuisine, and in particular that typical “Foriana”. The carefully chosen products are combined with those produced directly such as wine, oil, bread, fruit, vegetables and anything else the benevolent nature of this island can give us.

Ingredients and technique

The delicious creaminess of the egg yolks is retained from the classic carbonara. Swordfish, sometimes tuna, replaces the jowl, while the more delicate Parmigiano Reggiano is preferred to Roman Pecorino. Good choice, as the dish convinces with its great balance, sea and land in harmony with each other.

Value

Excellence price/performance ratios. The cuisine gratifies the palate as well as the large garden makes peace with the world. A traditional restaurant for furnishings and main menu proposals, yet there is space for the goodies of a cook who never ceases to have fun in the kitchen. You go away more than satisfied.

Dish reviewed in the Ischianews magazine issue of May 2019