An exclusive location at the foot of the ‘Tower of Michelangelo’ and a small village behind. Coco Mare, not far from the center of Ischia Ponte, and surrounded by wild green, offers its guests the art of traditional cuisine with a touch of constant innovation. The fresh and local products vary the choice every day, constituting the special feature of the menu. Lunch or dinner, the keyword is only one: the sea. To enjoy an exceptional view, unique, tasting dishes of high quality
Ingredients for 4 servings
1kg octopus, 40 grams of extra virgin olive oil, 1 clove garlic, rosemary, sage
Method
Once boiled octopus for twenty minutes in hot water, leave it to cool in its own cooking water. Meanwhile, prepare a marinade made of oil, garlic, rosemary and sage, leaving it aside. Preheat the plate and lay above octopus, previously cut into large pieces. Once grilled, mix over the sauce of herbs. Serve the octopus with bread with the Asado sauce made of corn and season sprouts. Serve with a good white wine. The insistent touch of rosemary transforms this dish into a surprising discovery
