History, tradition, reliability. Only three nouns but may be enough to define the restaurant Cocò in Ischia Ponte. Story: at the center of the historic village of Ischia Ponte, dominated by the imposing bulk of the Aragonese castle with its skyline that defines the very image of Ischia in the world.
Tradition: Since 1950, Coco is a must for gourmet people, national and international. Reliability: it combines tradition and innovation, price and quality, service and atmosphere.

Ingredients

linguine, green chilies, dolphinfish, cherry tomatoes, white wine, salt, oil.

Directions

Fillet Dolphinfish and cut into chunks. Clean and chop the green chilies. In a skillet, sauté garlic, olive oil and tomatoes into cubes. Add the dolphinfish with chilies and deglaze with white wine. Add a little water and cook for a few minutes. Drain the pasta, stir the mixture and add slivers of pecorino or ricotta.

Plate reviewed in the October 2015 Ischianews magazine

On the bay of Cartaromana, in the majestic presence of the Aragonese Castle, stands for more than half a century the Ristorante da Cocò, a true place of worship in Ischia. The enchanting location and the exquisite friendliness are the ideal setting to enjoy a genuine cuisine, typical of the Ischian culture. There are varied proposals according to the availability of the catch of the day, expertly exalted by the highest quality cuisine made of simple flavors. From Nicoletta’s idea, this tasty sea-land dish is born: chickpeas and octopus. An advice? Do not leave the island without having tried the lemon cheesecake.

Ingredients

ceci, polpo, olio, aglio, prezzemolo, farina, peperoncino, sale

Directions

Soak chickpeas the night before. Boil chickpeas and octopus separately.
Cut the octopus into small pieces. Stir-fry in oil parsley, chickpeas, and go to the mix.
To thicken the preparation add a tablespoon of flour. Finally, combine the octopus with chickpeas; add a pinch of chili and salt. Cook for 15 minutes and serve it warm.

Dish reviewed in the Ischianews magazine issue of August 2017

At the foot of the Aragonese Castle stands the historic restaurant Da Coco’, one of those places that you cannot forget .. To savor a dish that reflects the island’s marine tradition, you should try the Mezze maniche totanetti and zucchini by Cocò!

For 4 servings

500g of totanetti, 2 zucchini, 2 cherry tomatoes, 1 clove of garlic, Salt and pepper to taste, White wine, 400g of mezze maniche from Gragnano

Directions

Fry small squid with garlic and zucchini cut into julienne strips. Add the cherry tomatoes cut into small pieces, steam with white wine. Drain pasta al dente and sauté with a little cooking water! Enjoy your meal!

Dish reviewed in the Ischianews magazine issue of May 2018

On the Cartaromana Bay and the majestic presence of the Aragonese Castle is located, for more than half a century, the “Ristorante da Cocò” an actual place of worship in Ischia. The charming and exquisite hospitality ocations are the ideal setting to enjoy a true cuisine, typical of Ischia culture. The proposals are changing, onsistent with the availability of the catch of the day which is enhanced by a cuisine based on simple and high quality flavors.

Ingredients

Linguine, squid, cherry tomatoes, white wine, parsley, garlic and chilli.

Method

Sauté a clove of garlic and a bit of pepper, add the squid, deglaze with white wine, add 3/4 cherry tomatoes. Drain pasta and sauté linguine in a pan, complete with a sprinkling of chopped parsley.

Dish reviewed in the 2016 Ischianews magazine

There is no better place on the island of Ischia as “Coco” restaurant to admire the imposing Aragonese castle and at the same time enjoy the delicacies of the Mediterranean cuisine. The restaurant is located a few steps from the sea in the heart of Ischia Ponte, and has a large indoor and outdoor dining room. The specialties to try are many, and are certainly those of the sea, such as the following recipe; an old family recipe that the owner wanted us to reveal…

Ingredients

Fresh anchovies, homemade flour dumplings, cherry tomatoes, parmesan or pecorino cheese, garlic, oil.

Directions

Clean and fillet anchovies; fry in a pan with garlic, olive oil and tomatoes (optional). Deglaze with white wine and sauté. Boil gnocchi, add them to the mixture and stir in cheese (Parmesan alternatively). Finally, garnish with parsley and basil.

Dish reviewed in the May 2016 Ischianews magazine

In the fairy-tale setting of Ischia Ponte is set the Cocò restaurant, where you can relax enjoying the sea breeze in the beautiful setting of the Aragonese Castle of Ischia. An intimate and welcoming atmosphere where you can taste a variety of goodness created by the combination of land and sea.

Ingredients

oil, sale, chili pepper, red prawns, tomatoes, parsley, linguine

Directions

While pasta is cooking, fry the garlic and stir-fry prawns. Deglaze with brandy, cut and add tomatoes and cook about 5 minutes. Add the pasta and stir-fry.

Dish reviewed in Ischianews of July 2014

Due to the mix of local cuisine and exceptional ingredients, bringing to the table fresh fish, and the skill of chef Antonio,at the restaurant Cocò you can taste several goodness. All created by the combination of local elements, also combining the sea to land for dishes that delight the palate.

Ingredients

400 g of cavatelli, 320 g of squid, 2 cloves of garlic, 8 cherry tomatoes, 1 fag, Extra virgin olive oil

Directions

Clean the squid and cut them into strips, then brown them in a pan with a base of garlic and olive oil. Start cooking pasta for 8 minutes, and cut the fennel into thin strips. Deglaze the squid with a bit of white wine and cooking water, add chopped tomatoes and after a couple of minutes and fennel. Pour the pasta al dente in the pan and mix everything together adding a bit of pepper and raw fennel to counter the sweet taste and give freshness.

Plate reviewed in the October 2013 Ischianews magazine

Nicoletta is very interested in cooking and Ischia Island. She combines her two great passions by creating dishes inspired by the Green Island. She shows us her last two creations, a revision of the Caprese inspired by the typical stone of the island: the Green Tufa. How to create Green Tufa dessert at home? It is easy!

Gli ingredients

Half a pound of chopped almonds, 300gr of sugar, eight eggs, a pinch of salt, 200gr Bronte pistachio cream and a little liqueur...

Preparation

It is not a simple Cheesecake, but it is the personal interpretation of the Ristorante da Cocò. A dessert that respects

Directions

o create a base of cereal biscuits, grind them with the rolling pin, combine the melted butter with a few spoonfuls of honey, lay the base in a dish and keep it in the fridge.
For cream you need 1/3 of mascarpone, 1/3 cream and 1/3 of Philadelphia. Blend everything and place on the biscuit base. Complete with fresh smoothen fruit: figs, lemon, and strawberries. It is good in all versions, it is important to use only seasonal fruit!

Dish reviewed in the Ischianews magazine issue of October 2017

The Coco Restaurant is located in Ischia Ponte, twenty meters from the Aragonese Castle, very close to the sea. Here it is possible to appreciate the traditional local cuisine, a home cooking with seafood specialties, tasty and refined dishes. No guesswork, no frills.

Ingredients and technique

Very fresh raw material, seasonal, mostly local. Dish prepared according to art and tradition. Very little tomato, clams in abundance, al dente pasta, the cornerstones are all there. And there is that sauce so typical, so tasty, dense at the right point, that it perfectly binds all the ingredients and gratifies the lucky customer.

Value

Excellence price/performance ratios. A priceless view and a welcoming atmosphere surround a cuisine that focuses on fish products. The generous portions do not affect the quality of the raw materials. Cocò embodies the traditional, no-frills, vintage kitchen with a beautiful personality. Resists over the years and never disappoints.

Dish reviewed in the Ischianews magazine issue of May 2019