The tower of St. Angel, the twilight of a warm autumn day: we are at Chiarito, magical oasis, nestled in the Sorgeto Bay

Ingredients

500 g flour,10 g salt, 45 g of sugar, 10 g of acacia honey, 225 g of butter, 1 zest of orange, 1 grated lemon zest, half a vanilla bean, 650 g of eggs, 18 g of yeast, 25 g of water

Directions

Mix the flour, salt and sugar with about 6 eggs until you get a smooth and homogeneous mixture being careful not to heat the mixture. Repeat until the eggs end. Slowly stir butter, honey, spices and finally yeast previously dissolved in water. Let the volume double. Knead, dish out and let it rise. Bake at a temperature of 200 ° C. for about 35 min.

Soup

1 liter of water, 400 g of sugar, 1 lemon peel, 1 orange peel, 250 g of rum at 70 ° C., half a Tahiti vanilla bean

Directions:

Boil everything except rum. Let it cool. Remove the peels of citrus fruits and pour the rum.

Punta Chiarito Resort is an oasis of lush greenery on the suggestive Bay of Sorgeto, one of the most beautiful places on the island. The rooms are classy and the facility is equipped with every comfort. The cuisine is the mirror of a pure and sincere connection with the land of origin refreshed by the use of local products by the farm tied to the structure. The presentation of the dishes is extremely elegant but made of simple ingredients masterfully assembled by the chef of Punta Chiarito in a unique balance of flavors, colors and odors...

Ingredients

Cod fillet, stale bread, mint, basil, parsley, lemon and orange peel, friarielli, oil, chili pepper, garlic, salt.

Directions

Take a cod fillet, season with salt and a little oil.

Prepare the breading
stale bread, mint, basil, parsley, garlic, lemon and orange peel. Blend everything with kitchen robots. Fill the cod fillet and cook in the form for 7 minutes at 200° C. Meanwhile, in a pan fry oil, garlic and chili peppers to blow up the broccoli.
Place the broccoli on the dish and lay the cod fillet over, finish with an extra-virgin olive oil.

Dish reviewed in the Ischianews magazine issue of August 2017

The Punta Chiarito restaurant as a synonym of paradise will brighten up your evenings with a menu characterized by the typicality of the island thanks to the synergic capacity, originality and culinary passion of chef Giovangiuseppe Solmonese...

Doses for two servings

100 gr of Gragnano Spaghettoni, 5 mussels, 5 clams, 1 fresh prawn, 1 dormouse, 1 cuttlefish, 3 razor clams, 3 cherry tomatoes, 1 clove of garlic, 1/2 chili pepper, “Ruffano” extra virgin olive oil, 1 glass of brandy, Salt to taste.

Directions

Cook spaghettoni for about 7 minutes. In another pan, prepare a base of garlic, oil and hot pepper. Add the mussels, clams, razor clams, prawns, dormouse and blend with brandy. Once evaporated, insert the tomatoes cut into small pieces and cover to allow time for the razor clams and other seafood to open. Meanwhile, drain the pasta and incorporate it in the sauce.
Cook for 3/4 minutes. Whisk with the addition of a drizzle of oil and serve.

Dish reviewed in the Ischianews magazine issue of September 2018

The Punta Chiarito restaurant as a synonym of paradise will liven up your evenings with a menu characterized by the typical spacialities of the island with the synergistic ability and culinary passion of the originality by Chef Giovangiuseppe Solmonese.

Doses for 2 servings

100 gr of Gragnano Spaghettoni, 1 clove of garlic, 1 piece of chili, Extra virgin oil as required, 4 red prawns, 1 glass of brandy, 1 Porcini mushroom

Directions

Clean the red prawns and put the pulp aside. Prepare a broth with the shells and just finished, filter. Boil spaghettoni and in the meantime prepare a sauce by making a base of garlic, oil and chilli. Brown the red prawn pulp and blend with brandy. Add the prawn broth previously made and cook for 4 minutes.
Drain the pasta a little before and mix with the sauce, add drizzle oil and serve. ‘As cherry on the cake’, cut some porcini slices to perfume the dish ...

Dish reviewed in the Ischianews magazine issue of August 2018

The restaurant of Punta Chiarito, has two rooms, a veranda and a magnificent view of the coast and the sea. The restaurant is reflected on the bay of Sorgeto and on the magnificent village of Sant’Angelo.

Ingredients and technique

Sea and mountains. In the kitchen come the products of the homonymous farm. The dishes are born with naturalness and extreme care of the raw materials. This dish, for example, is pure poetry: courgettes in cream, cubes and very thin slices, then fried. What seems like a game, is the wise use of the raw material, at the service of a dish that is fresh and very pleasant. Not just a vegetable garden. There are also the squid just skipped, very soft, with a lemon background that season with grace and skill. A young and decidedly talented chef, it pays to take advantage of it.

Value

Punta Chiarito has created an authentic virtuous circle. Farm with restaurant. Overlooking the bay of Sorgeto, it watches over Sant’Angelo in the silence of a suggestive and conciliatory nature. The cuisine enjoys what the garden produces, including oil. The rest is above all local spending, very attentive to quality. An enthusiastic and engaging chef, a very successful marriage between modernity and tradition. In the dining room and throughout the property, professionalism is served on a plate of reassuring informalism. Reality for connoisseurs and gourmets, every detail is a fundamental part of the experience. It should be noted as a mandatory step.

Dish reviewed in the Ischianews magazine issue of July 2019

“Punta Chiarito Resort” is a green oasis overlooking the picturesque bay of Sorgeto, one of the most beautiful places on the island. Rooms are classy and the structure is equipped with all the comforts. Cousine is “gourmet” mold, but retains a strong connection to the land of origin, through the use of local products supplied by adjoining farm to the structure, in which it produces fruit, vegetables, olive oil, wine, honey and jam. The company also breeds animals including “depopulated” the rabbit, the undisputed star of Ischitan’s cuisine.

Ingredients

Fillets of diamond, Red shrimp, salt, pepper, olive oil, garlic, brandy, celery, carrot, parsley, tomatoes, rice, olives from Gaeta, capers.

Method

Fillet the diamond fish obtaining 4 fillets, clean red shrimp, roll the fillet of diamond around the tail of theshrimp, add salt and pepper. Place the roll in a food bag and cook in hot water at 80° for 4-55 minutes.
Cream of shrimp: sauté in a frying pan oil, a clove of garlic and the carcass of the shrimp, sprinkle with brandy, add some celery, a carrot, the parsley stalks and 4-5 tomatoes, cover with water and add a handful of rice. Cook over low heat for half an hour, put it all using the blender. Pit 3 olives from Gaeta, 3 capers of Chiarito and decorate.

Dish reviewed in the October 2016 Ischianews magazine

Tarallo ‘nzogna e pepe: il vero tarallo napoletano!
La storia del Tarallo napoletano, per antonomasia “nzogna e pepe” ci racconta -ancora una volta- una Napoli che soffrendo la fame si ingegna nel culto del recupero degli avanzi. La pasta di pane veniva mischiata con il “grasso dei poveri” ossia la sugna e tanto pepe. Questo surrogato povero del pane veniva venduto dai “tarallari” nei quartieri meno abbienti per poter saziare, a poco prezzo, la fame di chi non aveva niente. Oggi si assiste ad un’inversione di tendenza sbalorditiva, il simbolo della povertà settecentesca sfila -adesso- sul “red carpet” delle più prestigiose cucine Gourmet, sottoforma di Crema, Crumble o Vellutata..
Il giovane chef del “Ristorante Punta Chiarito” ha scelto d’impreziosire una ricetta tecnicamente complessa ed elaborata con una speciale Salsa di Tarallo, optando sul “Tarallo di Agerola” che essendo privo di sugna risulta essere più delicato e adatto ad una preparazione così elegante..

Ingredienti (4 persone)

4 Totanetti, 4 Gamberi rossi, 4 Zucchine, 2 Carote, 2 Patate, 2 Coste di sedano, 4 taralli di Agerola, 2 Cipollotti ed olio, menta

Preparazione

Pulire il Totanetto ed il Gambero, pelare una carota ed una zucchina in senso longitudinale, cuocere al vapore per 4/5min. Inserire nel “ventre” del Totanetto ed in maniera sovrapposta: la zucchina, la carota ed il gambero, aggiungere un filo d’olio, una fogliolina di timo e sale. Scottare il Totanetto in padella.

Crema di zucchine: tagliare grossolanamente cipollotto, sedano, patata e zucchina, far rosolare in olio, aggiungere un po’ d’acqua e far cuocere per 10/15min. Frullare e setacciare.

Crema di Tarallo: in una casseruola mettere un filo d’olio, aggiungere un cipollotto, una patata, una costa di sedano tagliati grossolanamente. Sbriciolare i taralli all’interno, sfumare con vino bianco, aggiungere un po’ d’acqua e lasciare cuocere per 15 min. Frullare e Setacciare.

“Punta Chiarito Resort” is a green oasis overlooking the picturesque bay of Sorgeto, one of the most beautiful places on the island. Rooms are classy and the structure is equipped with all the comforts.
Cousine is “gourmet” mold, but retains a strong connection to the land of origin, through the use of local products supplied by adjoining farm to the structure, in which it produces fruit, vegetables, olive oil, wine, honey and jam .
The company also breeds animals including “depopulated” the rabbit, the undisputed star of Ischitan’s cuisine.

Ingredients

pieces of tuna (palamita), green beans, oil, garlic, salt, mint leaves

Method

Fillet the fish and cut into thick irregular slices, clean the green beans and blanch them, then braise green beans with garlic oil and a pinch of salt, once cooled, mix the beans adding a little cooking water and oil. Sieve. Blanch the slices of bonito (two minutes per side) on high heat.

Mise en place: spread the cream of green beans on the bottom of the dish, place the fillets of Atlantic bonito, complete with a little oil and a mint leaf.

Dish reviewed in the September 2016 Ischianews magazine

The “Chiarito” restaurant: an exclusive location with just 25 places to spend the most important events or a romantic evening by candlelight with a backdrop of the enchanting village of Sant’ Angelo. Besides the extensive à la carte menu particularly recommended are the tasting menu based on products of the farm and on the creativity of chef Giovangiuseppe Solmonese who will surprise you with a welcome entrée, a pre-dessert and pampering final.

Ingredients

linguine, fresh shrimp red, fresh onion, sea urchins, mullet, brandy, lemon, basil, salt, oil, garlic and pepper.

Directions

Fry the prawns in oil and garlic and sprinkle with a little of brandy; by evaporating the alcohol, add the Genovese sauce, stir in the cooking water. Season with basil and pepper. Boil the pasta and cooked, add to mixture and whip it off the heat with sea urchins, some grated lemon and mullet.

Plate reviewed in the August 2015 Ischianews magazine

The dish presented by young chef Giovangiuseppe Solmonese, consists of contrasting flavors, united by the unique scent of the local citrus.

Ingredients

1 Scallop, 1 lobster, 60 gr. redfish pulp Mesclun as required, Lemon thyme, Parsley, Ground Loaf, 3 Anchovies, Sea Urchin pulp, Roe, Mayonnaise, Citrus sauce

Directions

The dish presented by young chef Giovangiuseppe Solmonese, consists of contrasting flavors, united by the unique scent of the local citrus. After thoroughly to have cleaned the anchovies, let them marinate slowly in a lime juice, vinegar, salt and water. Meanwhile cook from side to side scallop, cooking it slightly and adding salt at the time. Arrange the scallop on a bed of mayonnaise to which is added the roe and sea urchin pulp, garnish the dish with marinated anchovies, gently positioned to form a circle, adding citrus sorbet in a glass and lobster passed in a mix of herbs and sliced and grilled bread. Redfish to complete the dish, cleaned and made into small pieces, seasoned with a little extra virgin olive oil and a pinch of salt, presenting it covered with few but essential leaves of mesclun, touch of class for a starter to be savored. To complete the dish, an elegant and glamorous mojito.

Dish reviewed in the May 2015 Ischianews magazine

An oasis in the magic that enchants with its atypical position overlooking the bay of Sorgeto. Place of total relaxation for those seeking peace and quiet without renouncing to admire the beauty of the island of Ischia. To enrich the whole cannot miss a cuisine full of flavors that the typical Chairito Restaurant can expertly offer. In short, a place to discover and visit without a doubt!

Ingredients

400 gr orecchiette, 2 bundles of broccoli, 200 gr of clams, 500 gr of mussels, 1 clove of garlic, olive oil, salt, chilli

Directions

Wash the mussels, put them on the fire in a pan with an inch of water, cover; when open, peel them and store them with the cooking water. Wash the “broccoli”, cut into pieces. Put on the stove water for the pasta and when boiling add salt and the orecchiette. Meanwhile, in a pan sautè oil, garlic, chili and clams; after a minute, add the broccoli and then the mussels with their cooking water. When it is ready, drain the pasta and add it to the sauce, toss and serve.

Plate reviewed in the September 2014 Ischianews magazine

I do not know who said that fasting heals illnesses, drives out demons, expels evil thoughts and purifies the heart. You have to be beautiful at all costs, as if to create the axiom: ‘thinness equals purity’ but the appetite and desire are two sides of the same coin so succumbing to the temptation becomes almost a ‘must’ in front of the plates of the talented chef, Libera!

Ingredients

600 gr of squid, 200 gr. of green chillies, 200 g tomatoes datterini, Garlic, olive oil and basil

Directions

Clean squid, retrieve the liver. Cut squid into strips. Fry garlic in a pan, add squid and after a few minutes tomatoes datterini on high heat for a few minutes, until the heads of squid will be soft. Cut the peppers and add them to the pan and cook for a few minutes. Meanwhile, cook and drain the pasta. Finish cooking in the pan. To amalgamate all add the liver that will give the pasta a nice saltiness.

Dish reviewed in the May 2014 Ischianews magazine