Ingredients and technique
The fish is of the highest quality. In spite of this, it almost ends up being the shoulder to the courgettes that, here, are an institution. Homemade, sweet and crunchy. Put in salt, so as to lose the notoriously bitter vegetation water. Cut lengthwise to make them look like spaghetti, season with garlic and extra virgin olive oil and sauté with the fish and all its taste. A wise addition of white wine, a few minutes to let the alcohol evaporate, and here is the dish at the table. A preparation that surprised and satisfied us on a hot day that is the backlash of the long summer in Ischia.
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 rabbits and enjoy the compelling story. A vast 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 restaurant with great courtesy. And wonderful smiles always included in the price.
Dish reviewed in the Ischianews magazine issue of October 2019
