In a welcoming setting, a traditional winery will welcome you with a simple and special cuisine, the terrace will be an ideal location to enjoy the breathtaking view that complements and satisfies the taste of an irresistible seafood dish....

For 4 servings

400 gr of spaghettoni, 200 g cherry tomatoes, A handful of capers, 100 gr of black olives, A clove of garlic, 8 red prawns

Directions

Fry the garlic in a right quantity of oil, add the desalted capers, the pitted olives and the cherry tomatoes cut into small pieces. Cook a few minutes. Cook the spaghettoni al dente, sauté them in the sauce and add the red prawns.
Serve and sprinkle with fresh parsley!

Dish reviewed in the Ischianews magazine issue of August 2018

In the heart of Forio, an intimate and engaging place will welcome you, ready to satisfy many tastes with special dishes. The scenery of the sea creates an evocative setting but is also the protagonist of the cuisine that offers typical seafood dishes and traditional island specialties. A magical atmosphere that will make every dish special.

For 4 servings

500gr of gnocchi, 500 grams of seafood (mussels and clams), 300 g turnip greens, Oil as needed, A clove of garlic

Directions

In a covered pot let the mussels open, once cool, shell and filter water keeping a ladle aside. Meanwhile, blanch the turnip greens. Put a trickle of olive oil with a clove of garlic in a pan and make the clams open, add the turnip greens and the mussels, cook for about 10 minutes. Cook gnocchi and once climbed to the surface, drain and add to the sauce; finally, add the cooking water ladle to the mussels. Sauté a few minutes ... serve and enjoy your meal.

Dish reviewed in the Ischianews magazine issue of June 2018

Ingredients and technique

Baked cooking. It starts slowly, and ends at a high temperature to make the crust around. Impeccable final consistency, there is tenderness and succulence. The rabbit, a bastion of the island’s culinary tradition, has been boned and stuffed with pancetta. The scents remain those ones of tradition, there are garlic and thyme. And there is the Ischian Moussaka, an aubergine pie cooked with béchamel, as they do in Greece. Here, however, there are also potatoes. And the béchamel is enhanced by the rabbit’s cooking bottom.
Pleasantly redundant, of beautiful originality.

Value

The choice was clear. Focus on high quality catering. There is enthusiasm and competence in the kitchen. Ideas circulate that cross the sacred memories of family with the need to experiment continuously. The result is artfully executed dishes, which pamper and amaze, with sudden cameos that come in random order from the world. Room service is attentive, but not sliced. And the entire structure excavated in the tuff is original, with the wonderful contrast provided by the very fine table linen of the mise en place. We are in one of those places kissed by beauty, breathtaking panorama with the privilege of the sunset.

Dish reviewed in the Ischianews magazine issue of August 2019

A truly sui generis location, and full of attractions, dug into the green tuff and a recipient of one of the most beautiful sunsets of the island, La Pietra Slow is able to fascinate any customer. The strategic position overlooking the Citara Bay and the characteristic Rocks of Lovers is a worthy entrée, an innovative cuisine and treated in detail. The vegetables and herbs that join in cooking sea-land are produced in the Garden roof that winds between the tables.

Ingredients

Zucchini, anchovies, lemon, garlic, fennel seeds and mint

Method

Fry in a pan a clove of garlic, add julienned zucchini, cook the anchovies (previously boned), and grated lemon peel. Cook pasta “al dente” and add it to the pan, sprinkle with fennel seeds and stir.
Garnish with fresh mint.

Dish reviewed in the 2016 Ischianews magazine

A truly generous and rich place, dug into the green tuff and guest of one of the most beautiful sunsets of the whole island. La Pietra Slow fascinates any traveler. The strategic location: overlooking the Citara Bay and in front of the characteristic Rocks of Innamorati is the worthy entreè, of innovative cuisine and cared in detail. Vegetables and aromatic herbs are part of sea-to-earth culinary preparations produced in the garden between the tables.
In September, the late courgettes of the garden still give hot emotions!

Ingredients

Tuna fillet, oil, sesame seeds, zucchini, lemon, ginger and cardamom.

Directions

Take a tuna fillet in oil, and then pass the fillet into sesame seeds. Cook it quickly on the hot plate. Serve the fillet by placing it on slices of zucchini previously marinated in oil, lemon, ginger and cardamom.

Dish reviewed in the Ischianews magazine issue of September 2017

Sea vegetable garden, desserts and cuisine. It is the synthesis of the identity of our island, a land of sea! A welcoming, historic and absolutely original house, the Ischian winery carved into the tuff symbol of island architecture.

Ingredients and technique

Bolognese only in the method. The sauce, of celery, carrot and onion, is actually just mentioned here. On the contrary, we insist on fish. Also called “coccio”, “cappone” or “mazzola”, the gurnard is a queen of the sea. For an intense, filling flavor. The chef masterfully exploits every single part, the scraps for the bottom, the meat for the dish. He adds a little tomato, the basil of the garden, and binds everything with art. Green tagliatelle are homemade, with semolina, water and rocket.
Perfect consistency, full of personality. Beautiful idea, excellent execution, to be enjoyed forkful after forkful.

Value

The choice was clear. Focus on quality catering. There is enthusiasm and competence in the kitchen. Ideas circulating that cross-family memories with the need to experiment. The result is dishes that pamper and amaze, with sudden cameos scattered around the world. Room service is attentive, never sliced. The whole structure excavated in the tuff is original, the contrast with the fine table linen of the mise en place is marvelous.
Place kissed by beauty, breathtaking panorama with the privilege of sunset. Convincing value for money.

Dish reviewed in the Ischianews magazine issue of June 2019