Corbaro Park, a magical ecosystem where nature reigns supreme. The proposed dish wants to represent the bright yellow of the brooms and the balsamic freshness of wild fennel. The dish is a real distillate of the slopes of Mount Epomeo.

Ingredients

140 gr of paccheri, 3 eggplants, 80 grams of almonds, 40 gr of lemon peel, A few mint leaves, Grated seasoned caprino cheese to taste, Extra, virgin olive oil to taste

Directions

Cook the eggplants in the oven at 220 degrees for 40 minutes. Then with a spoon, remove the pulp and put it in a colander to remove the water of vegetation. Blend the eggplant pulp with almonds, grated lemon peel, seasoned caprino and olive oil. Put a pan on the stove with a spoonful of olive oil, add the mixture and add the previously blanched paccheri.
Over high heat, sauté quickly, add shredded mint and grated lemon peel. Stir and serve.

Dish reviewed in the Ischianews magazine issue of October 2018

Corbaro Park, a magical ecosystem where nature reigns supreme. The proposed dish wants to represent the bright yellow of the brooms and the balsamic freshness of wild fennel. The dish is a real distillate of the slopes of Mount Epomeo.

Ingredients

wild fennel, toasted hazelnuts, seasoned smoked ricotta, spaghettoni, extra virgin olive oil, broom flowers

Directions

In a pan place a drizzle of extra virgin olive oil and fennel finely chopped. Apart put the spaghetti. Drain them al dente and sauté in the pan with the oil and the fennel. Add a portion of the toasted hazelnuts reduced in grain. Finally, stir-fry on a high flame with seasoned smoked ricotta. Garnish with a sprig of wild fennel, a handful of coarsely chopped hazelnuts and some small broom flower.

Dish reviewed in the Ischianews magazine issue of June 2018

Ingredients

Eggplant from the garden, cut into cubes and then fried. Ricotta is a tribute to the local kids, made with a little cooking water from the pasta, light hint of butter and Parmesan. The role of the crunchy is entrusted to walnuts, whose unmistakable intensity further enhances the sweetness of a fresh and voluptuous ricotta. Fatal blow inflicted by thyme, very fragrant, unexpected and complicit with everything else. An extra touch, not only in the service of aesthetics, the peel of eggplant, thinly cut and fried according to perfection.
We return to the countryside and to the true and forgotten flavors.

Value

Bucolic environment, agricultural soul, uniqueness at all latitudes. We are on the slopes of Mount Epomeo. The raw materials are of own production, with special mention for the sumptuous production of goat cheese. Goats, yes. Those that at dusk descend from the pasture under the enchanted eyes of those who are already there to entertain themselves with the sunset aperitif. The kitchen and all its proposals are the natural extension of those who have chosen to return to the countryside. With far-sightedness and dedication.
Wonderful story, avant- garde project and, fundamental for those who grant themselves this stage, a feeling of peace that they would no longer want to abandon.

Dish reviewed in the Ischianews magazine issue of August 2019

Corbaro Park is not just a restaurant but also a magical ecosystem where nature reigns supreme. The restaurant is located in Corbaro, on Mount Toppo and overlooks the suggestive Baia delle Sirene in Forio. The environment is the fusion of various styles that coexist in a sober harmony of elements bound by a rustic matrix and embellished by Chabby touches. Genuine cuisine reflects the style of the farm, rich in peasant farms, but with innovative hints. It is possible to attend a demonstration of the preparation of goat cheese from the flock present at Corbaro Park.

Directions

Prepare pistachio pesto: put the pistachios in boiling water, boil and remove immediately. Remove the skins. Mix and whip 2/3 of rice oil and 1/3 of water and fennel flowers. Put in a pan a stick of butter, two small figs not too ripe cut into small cubes and cook them quickly, add two nuts of mascarpone, add the pesto, salt and pepper. Put the pasta, previously boiled, in the frying pan. Serve with parmesan cheese. Finish the plate with pistachio grain, parmesan flakes and fennel flowers.

Dish reviewed in the Ischianews magazine issue of September 2017

Corbaro Park is not only a restaurant but a magical ecosystem where nature reigns supreme. The restaurant is located in Corbaro, on Monte Toppo and overlooks the suggestive Bay of Sirens in Forio. The environment is the fusion of various styles that coexist in a sober harmony of elements tied to a rustic matrix and embellished by Chabby touches. Genuine cuisine reflects the style of the farm, rich in peasant farms, but with innovative hints. you can enjoy a demonstration of the preparation of goat cheese from the flock present at Corbaro Park.
The plate offered in October has nostalgic characters, projected to autumn, but looking to the summer just passed.

Directions: roll the homemade pasta made of durum wheat flour and eggs.

The filling: mix in a bowl a bit of grated cheese, salt, pepper and porcini mushrooms previously sautéed and then chopped, add thyme.

For the sauce: take the tomatoes, remove the steam and fix on the base, bake them for 3 seconds and dip them in cold water, remove the peel, cut the tomatoes in four clusters, remove the seeds and make the sauce diced.

In a frying pan add olive oil and a clove of garlic, once brown, remove the garlic, boil the tomato sauce, add the leaves of thyme lemon.
Boil the ravioli and, once cooked, add them to the saucepan, sprinkle and stuffed with seasoned goat cheese.

Dish reviewed in the Ischianews magazine issue of October 2017