The sea, the sun and the right company makes the Rondinella the ideal location to enjoy great lunches and romantic dinners. By Mrs. Anna, who with grace and natural hospitality welcomes her clients, you can taste typical dishes of the local tradition, but also innovative, with combinations and delicious twists of sea and land. The location, in the bay of San Francesco, shoots Forian sunset becoming protagonist of unforgettable aperitifs, memories of a summer in Ischia. Continues to enchant its guests the suggestive location of La Rondinella da Anna: a restaurant a short walk from the seafront in the beautiful bay of San Francesco. Da Anna’ one can enjoy “La corteccia”. La Rondinella offers to our customers perfumes and tastes of the island cuisine .

Ingredients

Fresh scampi, clams, Fresh orange juice, garlic, parsley, extra virgin olive oil

Procedimento

Saute garlic in oil with a pinch of parsley and pepper to taste. Add scampi and clams. Deglaze with white wine and cook slowly for about ten minutes. Brought water to boiling, add the ‘corteccia, typical homemade pasta, and drain it al dente to finish cooking in the pan with seafood and prawns. Raw and once dished out, add fresh parsley

Dish reviewed in the May 2016 Ischianews magazine

Positioned in a fantastic setting, in the center of the San Francesco bay, the restaurant La Rondinella, has the power to leave feelings that remain etched in the memory... A magical atmosphere envelops the restaurant La Rondinella, when at sunset the sun plays hide and seek in the Bay of San Francesco. The specialty? Rays of sunshine ... a seafood dish paired with a real charming pumpkin!

Doses for two servings

200 g of fresh pasta, 4 fresh prawns, 2 squids, Pumpkin cream to taste, 50 g of tomato sauce, 200 gr of clams, Extra virgin olive oil, Garlic as needed, White wine as needed, Salt to taste, Parsley as needed

Directions

Fry the garlic in extra virgin olive oil, add the prawns, lightly blend with white wine, add squids and clams. Add the fresh pasta and pumpkin cream, then add the parsley...
Enjoy your meal!.

Dish reviewed in the Ischianews magazine issue of July 2018

Positioned in a fantastic setting, in the center of the San Francesco bay, the restaurant La Rondinella, has the power to leave feelings that remain etched in the memory ... . A magical atmosphere envelops the restaurant La Rondinella, when at sunset the sun plays hide and seek in the Bay of San Francesco. The specialty? “Emozioni”, a fascinating dish of sea combined with strawberries...

For two servings

200g of vermicelli, 4 fresh prawns, 200g of cuttlefish, 200g of clams, Chili pepper, Garlic, Oil, Parsley to taste, White wine, strawberries

Directions

Fry garlic, oil and chili pepper Add prawns and blend with white wine. Add the tomatoes, clams and cuttlefish. The final touch: add strawberries and mix. Enjoy your meal...

Dish reviewed in the Ischianews magazine issue of May 2018

Set in one of the most beautiful and evocative bays of the island of Ischia, the Rondinella offers its customers the typical aromas and flavors of Ischian cuisine on the sweet notes of the Mediterranean and its infinite sunsets. ‘Da Anna’ you will always find freshness and quality, but above all a warm and familiar hospitality.

Ingredients and technique

Seafood dish, with the best of local cuisine. Everything to share and savor until the last drop. It is the sea that decides, so, depending on availability, to compose the mosaic there will be anchovy rolls with provola: unique, alone are worth the trip. Neapolitan style stuffed little squids, fried cod and octopus salad. And it’s just the beginning. The prawn cocktail with homemade mayonnaise, tabasco and brandy is in great demand. And then bruschetta with salmon and citronette with pink pepper. Last only in order of memory, fried shrimps breaded with walnut flour. Like kisses, one leads to another. Exciting and satisfying dish.

Value

Anna. She is La Rondinella who makes a summer. All around, a small, great team that has made cordiality its business card. Great vocation to hospitality, in symbiosis with an idea of genuine cuisine, but very attentive to details, traditional, but ready to surprise with malicious intuitions in the kitchen. We are in the splendid bay of San Francesco, an authentic enchanted place, kissed by beauty. Striking to witness the magical changes of light from morning until sunset. The restaurant is spartan in decor, welcoming and consistent with its strategic location. When you say, on the sea. A must-see.

Dish reviewed in the Ischianews magazine issue of July 2019

The magical location, by the sea, in the San Francesco Bay and the dishes that veer from those of the local tradition to the more fanciful and innovative are the “squaring of the circle” for those looking for a unique and unforgettable place on the Green Island. Sea breams, sea basses and cods.

There are a thousand ways to cook fish in a simple and genuine way, and Sandy, chef of La Rondinella, offers us some. It is necessary a little oil, garlic, some tomatoes and a sprinkling of parsley to prepare a delicious sea bream “all’acqua pazza”.

The grilling method, for example, exalts all the organoleptic characteristics of the fish, whether it be a sea bass or a cod, freshness and bitterness are fundamental, without neglecting the preparation of a good relish.

The secret of a good baked cod with potatoes instead is the cooking time that must be short, so that the bream retains all its succulence.

La Rondinella also is special in its colorful and delicious appetizers: octopus, Mazara shrimps and Lobster prepared in an original way, ready to satisfy the needs of the finest palates.

Dish reviewed in the Ischianews magazine issue of July 2017

Continues to enchant its guests the suggestive location of La Rondinella da Anna. Here one can enjoy the original “mosaic of the sea”, an appetizer that is offered to customers “assembled” each time depending on the products supplied to the day, followed by a special main course such as the ‘vermicelli with mussels, lemon and cheese (el chico)’, the ‘Reginella’ and the special “fresh paccheri with lobster”!

Mosaic of the sea: the starter is characterized by various baked goods or fried or served raw such as the salmon stuffed with shrimp, pine nuts and raisins; octopus salad; croquettes of fresh fish and shrimp fried in almond crust.

Ingredients

fresh paccheri from Gragano, lobster, oil, garlic, parsley, cherry tomatoes

Directions

While the pasta is cooking, in a pan with oil and garlic brown the lobster from the side of the pulp, deglaze with white wine and let it evaporate, then add the tomatoes, salt and pepper and cook for 10 minutes. Add fresh paccheri and mix. Garnish with parsley and serve.

Dish reviewed in the May 2015 Ischianews magazine

When the class is not a common thing like water and the substance is in the dish ... It is what you think of when you stop to taste the dishes of La Rondinella da Anna! A romantic restaurant overlooking the beautiful beach of San Francesco from the nautical style. To accompany the tasting there are the waves and the scent of the sea breeze crashing on the beach a few meters away from the table. A really striking and magic environment that enchants and makes it unique and inimitable!

Ingredients

Clams, Fresh cuttlefish from Mazara, Cream of asparagus, Special chef’s Cheese, Parsley, Garlic, extra virgin olive oil

Directions

While pasta is cooking, prepare the sauce with cuttlefish cooked in the oven at 180 degrees for 30 minutes. Let open clams in a pan with oil, garlic and parsley. Add cream of asparagus - previously prepared by emulsifying the asparagus in fish broth with garlic and a bit spicy tabasco - and the special cheese that chef Sandy carefully selects. Cook in pan a few minutes. Pan fry the pasta and serve.

Dish reviewed in the May 2014 Ischianews magazine

A corner of paradise, where the mind wanders on the horizon of a thousand sunsets, At Rondinella da Anna you will always find freshness and quality of ingredients carefully chosen. In addition, a warm welcome and family hospitality are one of the prerogative of the activity. With Chef Sandy, a native of Santo Domingo, that every day will amaze you with the originality of his dishes and his starters always new, adding that pinch of Latin American essence to the gastronomy related to our territory.

Ingredients

Red sea bream, table and cooking salt, eggs, floor, garlic, parsley, pepper

Directions

Clean the red sea bream and stuff it with garlic, parsley and a pinch of pepper. Then prepare the mixture of salt by mixing two eggs, one kg of cooking salt and a kilo of table salt, until it is a thick and well blended. Then spread it on the fish and put it to cook in the oven at 250 degrees for 40 minutes. Serve the red sea bream enriched with a sauce of lemon, garlic, olive oil and parsley.

Plate reviewed in the October 2013 Ischianews magazine

A corner of paradise, where the mind wanders on the horizon of a thousand sunsets, at Rondinella by Anna you will always find freshness and quality, but above all a warm welcome and hospitality. Chef Sandy, a native of Santo Domingo, every day will amaze you with the originality of his dishes and his starters always new, adding that ?pinch of Latin American essence? to the gastronomy related to our territory.

Ingredients

salad octopus, marinated anchovies, anchovies with provolone, shrimp with walnuts, mussels with vinegar and garlic, prawns with mustard crust, roasted prawns with sauce,salmon rolls

Directions

In a frying pan, fry the previously cleaned mussels with garlic, parsley and chilli. As soon as the shells are open, simmer with a sauce made from vinegar, oil, garlic, parsley and salt. At the end of the cooking, serve with the other starters.of cooking water, parmesan parsley and basil.

Dish reviewed in the July 2013 Ischianews magazine

Set on one of the most beautiful and suggestive bay of the of Ischia. La Rondinella offers to our customers perfumes and tastes of the island

Ingredients 4 servings

400 g of bucatini, Cream of zucchini, 1 sachet of saffron, 12 prawns, 300 g of squid

Directions

In a saucepan, brown the peeled prawns with garlic, oil and chilli. Add brandy and let cook over high heat for 5-6 minutes. Add 4 slices of tomatoes cloves and a pinch of salt. Take the sauce of squid before-prepared, 4 tablespoons of cream of zucchini and cook for another 5 minutes.
Pan-fry the pasta and serve.
The dish is ready!

Set in one of the most beautiful and evocative bays of the island of Ischia, the Rondinella offers its customers the typical aromas and flavors of Ischian cuisine on the sweet notes of the Mediterranean and its infinite sunsets. ‘Da Anna’ you will always find freshness and quality, but above all a warm and familiar hospitality.

Ingredients and technique

Spaghetti with mussels, lemon and caciotta. The Dominican staff and so jokingly born the name of this historic dish, celebrating, not even saying, the best local raw materials. Mussels are the protagonists, but there is also the sweetness of the caciotta and the acidity of the lemon. And then the mussels become something more, they become superb. A dish of great impact, of very pleasant harmony, a pure cuddle.

Value

With great informality in furnishing and welcoming, as if the sense of welcome and excellent cuisine were a must, the Anna’s restaurant becomes a place of heart. Where you return with confidence, letting yourself be pampered even by the happy price/performance ratios that puts the definitive and sacrosanct icing on the cake.

Dish reviewed in the Ischianews magazine issue of May 2019