At the foot of Michelangelo’s tower there is a place where the taste of the sea is at home. The Cocò Mare restaurant is waiting for you to leave a beautiful memory of the island of Ischia thanks to the tasting of dishes created to raise awareness of the true and authentic island tradition...

Doses for 4 servings

400gr of amberjack, 1/2 yellow peach, 1/4 of orange juice, 1/4 lemon juice, Persia blue salt to taste, Extra virgin olive oil to taste

Directions

Prepare a sauce by emulsifying oil with citrus juice and set aside. Cut the amberjack into thin slices and beat with some film, then place it in a cold dish, cut the peach into small cubes and place it around the amberjack, season with the blue salt and the citrus emulsion.

Dish reviewed in the Ischianews magazine issue of August 2018

An exclusive location at the foot of Michelangelo’s tower, and a small village behind it. Cocò Mare, not far from the center of Ischia Ponte and immersed in the wild greenery, offers its guests the art of traditional cuisine with a constant touch of innovation.

Ingredients and technique

Beaten with bluefin tuna or the catch of the day. The essentiality is immediately revealed, excellent ingredients and a skilful hand at the stove. To exalt everything, with grit and acidity, there is a surprising citrus paste: oranges, lemons and limes, cooked at a low temperature, blended and seasoned with a little oil. The chef, with extreme naturalness, tells the details of his dish and finds himself attentive and at the service of raw materials. Not vice versa. The dish comes with diced peaches and a reduction of raspberry vinegar and red wine. Masterpiece.

Value

Impressive walls of the ‘500 surround an ancient Roman garden. Place to say the least exclusive, of great sensory impact. Immersed in the greenery, almost cathartic reaching it, before being catapulted into a hypnotic panorama made of Aragonese Castle, an ancient village, and blue: sky and sea as far as the eye can see. You can get there by land, but also by boat. Modern environment, which never overrides tradition. We recommend it to enjoy a skilful cuisine with essential flavors, the result of the correct use of modernity in the kitchen. The island and its best products are the protagonists, with the participation of a friendly and accommodating room service.

Dish reviewed in the Ischianews magazine issue of July 2019

If the earthly paradise is real is set in Carta Romana and the restaurant Coco Mare would benefit of its view. It is located within sixteenth century walls, at the foot of Michelangelo’s tower in an ancient Roman garden, on that stretch of coast overlooking the Aragonese Castle. An exclusive location, invigorated by the unquestionable quality of the cuisine, typical and tied to local traditions with dishes revisited and artistic flashes that make special every single dish.

Ingredients

Palamita fillet, flavored oil, seasonal vegetables: aubergines, zucchini, tomatoes, etc.

Directions

Put palamita fillet in flavored oil, cook the fillet on the grill with vegetables. Once ready, sprinkle it again and add oil and lemon juice. Serve with a carrot juice and mulled wine. Accompany the fillet with a mesclunsalad and sea fennel.

Dish reviewed in the Ischianews magazine issue of May 2017

Il pomodoro del piennolo del Vesuvio D.O.P
Il pomodoro entra a pieno a titolo nella rosa dei prodotti tipici più utilizzati in Campania, forse il più usato. L’ingegno napoletano ha messo a punto una delle tecniche più geniali e creative per poter beneficiare dell’oro rosso. ll nome “pomodorino del piennolo” è dovuto al modo in cui i pomodorini vengono conservati e coltivati “appesi” in una rete che li tiene sospesi su bastoncini o pezzi di legno.
Il Ristorante Cocò Mare ci propone un piatto molto originale che coniuga i sapori di terra della tradizione campana ad uno degli imperatori incontrastati del Mar Mediterraneo: il Tonno!
Il risultato è un piatto molto fresco dai colori vivaci e dal sapore complesso. Un piatto perfetto per la stagione estiva!

Ingredienti

Tonno fresco, Pasta di Gragnano, Peperoncini verdi, Pomodori del Piennolo

Preparazione

Far soffriggere aglio e olio in una padella, una volta “insaporito” togliere l’aglio. Aggiungere il tonno tagliato a piccoli cubetti e far rosolare per 30 secondi, aggiungere i peperoncini verdi a listarelle e i pomodorini del Piennolo. Una volta pronta, far saltare la pasta in padella e mantecare con un po’ d’acqua di cottura.

If the earthly paradise is real is set in Carta Romana and the restaurant Coco Mare would benefit of its view. It is located within sixteenth century walls, at the foot of Michelangelo’s tower in an ancient Roman garden, on that stretch of coast overlooking the Aragonese Castle. An exclusive location, invigorated by the unquestionable quality of the cuisine, typical and tied to local traditions with dishes revisited and artistic flashes that make special every single dish.

Directions

peel the potatoes, then grate them into julienne strips, season with salt, pepper and oil, to adhere the strips cut into julienne the amberjack, put it with potatoes in a pan with a little oil, so to form the crust. Put the fillet of amberjack in a pan with a little olive oil, wine and water and a bit of salt in the oven for 10 minutes at 180 degrees.

Dish reviewed in the July 2016 Ischianews magazine

A paradise inside paradise. This is the “Coco a mare” restaurant, strategically located in the picturesque bay of Cartaromana from which the spectator is spoiled for choice, ranging from nearby rocks of St. Anna, the imposing Aragonese castle up to the island Procida in the distance. This paradise can be reached by land or by comfortable boats that leave from Ischia Ponte. The cuisine is characterized by the refinement of the dishes and the simplicity of raw materials. Cut the eggplant into cubes peeled and fry. Whisk half of them with a little oil and a bit of water and salt. Fry in a pan with garlic, oil and clams and sprinkle with white wine. Finally, add a ladle of water to open clams.

Ingredients

mezze maniche, oil, garlic, eggplant, clams, pepper.

Directions

Cook pasta and whip it into the pan with the clams, combining pesto eggplant with remaining eggplant into cubes and a little of pepper. The dish is ready!

Plate reviewed in the October 2015 Ischianews magazine

Pampered by the sea breeze and fantastic views of the AragoneseCastle, the restaurant Cocò Mare, thanks to the skill of chef Antonio,offers several goodness, all created by the combination of localingredients, combining even the sea and the land..

Ingredients

Turbantini vesuvius, clams, Julienne of zucchini, pine nuts, White wine, extra virgin olive oil, salt

Directions

Tick and wash the zucchini, dry them and reduce them into juliennestrips. In a pan with a base of garlic and oil, fry the clams withpine nuts and julienned zucchini.
In the meantime, put to cook the pasta.
Sprinkle everything with a little white wine and a little water of thepasta during cooking. Wait for the opening of the clams, then addturbantini, add a little pepper and mix together.