Ingredients and technique
Extremely enjoyable dish, inserted in a unique atmosphere that, luckily for us, remains unchanged over the years. Carnaroli rice, chosen for its excellent yield in a dish that is not easy. The risotto reveals the care and skill of those who are in the kitchen, in this case it is the umpteenth confirmation of a kitchen that has been representing the island for generations. The highest quality fish, baby calamari, when available, seafood, shrimp and everything you can get from them. There is bisque, the bottom obtained by reusing heads and carapace of crustaceans, and there is the water of mussels and clams to cook slowly and frame the whole.
Value
Cocò is a piece of history. We are in Ischia Ponte, in the heart of the historic village. Opposite, the Aragonese Castle. Around, you get lost in the splendor of the bay of Cartaromana and the warm embrace of the village itself. So characteristic, so beautiful, so perfect. The atmosphere, difficult to put into words, is made above all of light, very particular, of moods, but also of local ceramics, perfumes, type of furniture. It’s all so accommodating. A certainty of informal service and authentic tastes, the Ischian sea cuisine in its traditional essence. No frills, vintage, with personality. Resists over the years and never disappoints.
Dish reviewed in the Ischianews magazine issue of October 2019
