For about 40 years the Bellavista restaurant honors the Ischian catering and Francesco Castiglione, the holder, opens the restaurant when he was a young boy and decides to dedicate his entire life to it, a life dedicated to good country cooking that respects the land and its seasonal nature, in fact the dishes change with the seasons and what nature offers. The environment is embroidered art with a plot of styles and influences outside of time and space and dining at Ristorante Bellavista becomes a real sensory experience.
Ingredients
Tagliatelle, oil, garlic, porcini mushrooms, peas, saffron, white wine.
Directions
Fry oil and garlic in a pan, add the mushrooms and porcini mushrooms to soften with a dash of white wine, add the peas (cooked separately), sprinkle with saffron, blow up the tagliatelle -drain pasta and let stir with a little of the pasta cooking water.
