An enchanting view over the bay of Sorgeto, enriched by a welcoming and friendly staff, will be the background to a simple marine menu but based on the island’s specialties...

Ingredients

400 grams of squid, Oil as required, Garlic as required, White wine as required, Salt to taste -Parsley as required, 1 egg - Pepper as required, 1 slice of stale bread, A handful of cherry tomatoes

Directions

Chop up the tentacles of the squid, brown them with a little oil and garlic and blend with a little wine. Allow to cool and add to a mixture of parsley, 1 egg, grated cheese and a slice of stale bread previously soaked and squeezed; add a pinch of salt and pepper and fill the squid with all the ingredients.
Roll the squid with the help of some sticks.
Next, brown the squid in a little oil and blend with a glass of white wine.
Add a handful of cherry tomatoes and cook over a low heat for about an hour adding a little water if necessary.

Dish reviewed in the Ischianews magazine issue of October 2018

An enchanting view over the bay of Sorgeto, enriched by a welcoming and friendly staff, will be the background to a simple marine menu but based on the island’s specialties...

Doses for two servings

200 grams of squid, 200 grams of shrimps, 200 gr of swordfish, 200 gr of mussels, Oil as needed, Salt to taste, Lemon to taste, Parsley as needed, Pepper as needed, Garlic as needed

Directions

On a fairly large grill, once the cooking temperature has been reached, put the squid first, then the swordfish and finally the prawns. Allow to cook for the time necessary for cooking. Mussels require a few minutes of cooking, so they must be added at the last minute. Meanwhile, prepare a mixture with a lemon, parsley oil, a pinch of pepper and a little garlic.
When cooking fish, wet them evenly to give more flavor and to make them softer.
Serve, placing them in the center of the plate with the addition of the mixture and a sprinkling of final parsley.

Dish reviewed in the Ischianews magazine issue of September 2018

Ingredients and technique

As specified in cuisine, it is a tasty barbecue. With seafood, molluscs and shellfish. Grilled to make them more appetizing than ever, as if to give them a new taste that, especially for seafood, comes unusual and fun. Vegetables from the garden, strictly seasonal, to complete the slow tasting, in the soporific atmosphere, at times, of the Sorgeto bay. Hypnotic place.
On request, the dish comes naturally, or with lemon and vinegar-based emulsions that add a state of extreme grace.

Value

In the kitchen, Giovanna and Gisella. With harmony and great historical memory: ask them about the history of the rabbit, or better, about the different Ischian rabbits and enjoy the compelling story. A wide menu, from the quick snack to pasta with seafood, without ever confusing ideas. Homemade, traditional, zero-impact restaurant on the bay that surrounds it. Sorgeto is famous for its hot springs.
It will be the vapors, it will be relaxation, the feeling is that of letting go of any form of stress to be pampered by the hosts. Family-run with great courtesy. And wonderful smiles always included in the price.

Dish reviewed in the Ischianews magazine issue of August 2019

The famous Sorgeto Bay for its curative springs, hides a pleasant surprise, just a few “steps” from the source. This is the restaurant Da Gisella, temple of free and sincere cuisine. The èquipe is completely female and the words-key that are the basis of Angela, Gisella and Giovanna are: hospitality and generosity. The cuisine has a traditional style with gusts of innovations that make each dish unique and original.

Ingredients

Biscuits, butter, mascarpone, cream, sugar. eggs, fresh figs

Method

for the base crumble cookies and add melted butter and mix together with the mixture to create a layer (half a cm thick) press it with your hands, let cool in the fridge half an hour. Mix half a kilo of mascarpone with 330 g of fresh cream, 150 grams of sugar and two eggs, mix thoroughly and spread it over the biscuit base and bake for 30 minutes at 180°.
Cut the figs into pieces and put them on the cake, put the brown sugar and bake for another 15 minutes.

Dish reviewed in the 2016 Ischianews magazine

The famous Sorgeto Bay for its curative springs, hides a pleasant surprise, just a few “steps” from the source. This is the restaurant Da Gisella, temple of free and sincere cuisine. The èquipe is completely female and the words-key that are the basis of Angela, Gisella and Giovanna are: hospitality and generosity. The cuisine has a traditional style with gusts of innovations that make each dish unique and original.

Ingredients

Spaghetti of zucchini, shrimps, swordfish, garlic, olive oil, pine nuts, Prosecco, Parmesan
and mint

Directions

Cut thin zucchini (reproduce the shape of spaghetti), apart blow up in a frying pan: oil, garlic, pine nuts, shrimps and swordfish fillet cut into cubes. Deglaze everything with a bit of “Prosecco”, add the “spaghetti of zucchini”
Mise en place: embellish the dish with Parmesan shavings and mint.

Dish reviewed in the August 2016 Ischianews magazine

The “Da Gisella” restaurant located in a dominant position with a priceless view of the bay of Sorgeto and Sant’ Angelo offers high quality of products at km 0 of the Ischia’s best tradition. Let groped by the fresh flavors that only Mrs. Gisella, with her female team, could offer. The varied menu satisfies even the most discerning palates. Easy to reach the property features a large parking area at disposal of its guests.

Ingredients

Asparagus, clams, tomatoes, lemon zest, garlic, chives, salt, oil

Directions

Stir-fry with some oil the sea asparagus. Add clams and sprinkle with a dash of prosecco. Add 2-3 chopped tomatoes and lemon peel. Meanwhile cook the pasta. Combine the sauce to the pasta and stir-fry adding pistachios crumbled. Add chives, and serve with a smile!

Plate reviewed in the July 2015 Ischianews magazine

A dream location between sea and sky overlooking the bay of Sorgeto, Da Gisella Restaurant is the perfect stop for those who want to escape from routine and dedicate themselves to peace of mind savoring dishes, unique, fresh and genuine of the beautiful Ischia! A must is fresh Scialatielli in sauce with all the flavor of sea and land, into a single union. A dish that underlines the freshness of the summer season, bright colors thanks to the fresh ingredients that make the dish rich... in short, a real “summer treat”!

Ingredients

Oil, fresh scialatielli, clams, asparagus, shrimp, courgette flowers, tomatoes

Directions

Stir-fry with a little olive oil and a clove of garlic, removed soon after, shrimp with asparagus for a few minutes. Put clams in a pan and some cherry tomatoes. Let it simmer for a while and add scialatielli boiled half cooked and the courgette flowers. Finish in pan with all the ingredients. Finally, season with salt, pepper and parsley and serve!

Plate reviewed in the August 2017 Ischianews magazine

Chef Giovanna and Gisella of the Ristorante Da Gisella, show us how from simple local and wild products, such as flowers and leaves, it is possible to obtain delicious donuts with a unique flavor.

Ingredients

rose, wilde rose, nasturtium (flowers and leaves), mauve flowers, prickly pear, wild flowers of valerian, hyacinth flowers, borage flowers, wild poppy, wild fennel, flour, Sparkling water, yeast or beer, salt

Directions

In a bowl add flour, sparkling water and a pinch of salt. Stir until the mixture acquires the right fluidity. For some flowers you can also add mozzarella or provolone. Stir everything with the flowers chosen. Dip them one by one into the hot oil for a few moments. Drip on absorbent paper and serve hot.

Sorgeto bay, renowned for its own healing springs, keeps a pleasant surprise, just a few “steps” from the source.
This is the Ristorante da Gisella, a temple of genuine cuisine. The team is female and the key words of Angela, Gisella and Giovanna are hospitality and generosity. The cuisine is a traditional design with novelty that make each dish very original. The dish offered in October is a pleasant creation to feed fantasy!

Prepare the basket: water, flour, yeast, a pinch of salt and cold water. Give the ‘basket’ shape using a frying pan. According to taste, bake in the oven or in the fryer.

Fill

Cut the zucchini by getting zucchini spaghetti, drip into a colander and place in the fridge for one hour. Season the zucchini spaghetti with olives, capers, mint, salt and oil.
Pour the filling into the basket and finish with parmesan flakes. Accompany with cold meats.
The rustic basket is available in versions: spicy, with garlic, rosemary, and oranges and seasoned at will, according to customer’s requests. Da Gisella the top is served with salad and in the baked ‘tomatoes and mozzarella’ version before being served.

Dish reviewed in the Ischianews magazine issue of October 2017