Parm with beltfish, aubergines and provola

It is a strictly link between the restaurant Da Ida and the Maronti beach, for more than fifty years. The cuisine since the dawn in traditional style, has a character of experimenting today thanks to the ingenuity of Angelo Pesce, young chef of the maison, the “change of course” actually has a most ancient and traditional taste, evolution consists of “a return to the past” concerning the recovery of local products enhanced by the use of equipment and techniques which respect and enrich, at best, the matrix of each raw material.


Beltfish, provola, aubergines, flour, egg, extra virgin olive oil


Slice eggplants, fry and finally fry them. Fillet the flag fish and get regular fillets, flour and fry. Made the parm overlapping a layer of aubergines to one of the beltfish. Add the cut sliced provola. Bake in static oven for 50 minutes at 170 degrees.

Dish reviewed in the Ischianews magazine issue of May 2017

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Ida restaurant

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