In the most beautiful and suggestive spot of the northwestern area of the splendid island of Ischia. It has a patio by the sea from which you can see to the right the bay of San Francesco and to the left the historic and characteristic town of Forio with its port, the Torrione, the church Il Soccorso, and its spectacular red sunsets and mysterious green flash. From the terrace you can admire the crystal sea or, in the evening observe the illuminated background of the waters and relax with the pleasant sea breeze. Come to visit us…you’ll be welcome.

Ingredients

12 fresh anchovies filleted, part of escarole, a handful of capers, live brown garlic, extra virgin olive oil, pizza dough, fresh citrus

Directions

Prepare a basket of pizza dough using a form covered with baking paper. Place in the oven. Meanwhile fry the anchovies passing in semolina flour and type 00. In a frying pan, prepare the escarole sautéed with olive oil, garlic, capers and olive brown. Add salt if necessary and serve. Place salad on the edge of the dish with slices of orange and lemon. At the center is the breadbasket, we pour the escarole. Cover with fried anchovies still warm and serve immediately.

Plate reviewed in the June 2015 Ischianews magazine

In the most beautiful and evocative point in the north-west area of the beautiful island of Ischia. With a terrace overlooking the sea from which the eye opens, to the right, over the bay of San Francesco and, to the left, over the historic and particular town of Forio with its port, the Torrione, the church of Soccorso, its spectacular red sunsets and the mysterious green ray.

Ingredients and technique

Double consistency swordfish. Chopped with a knife, for the cubes that entertain chewing. Creamed with comic and very little milk, for the cream that the chef wraps around the paccheri. Junoesque, but not bulky for this. About a supervised cooking with painstaking care. In addition, there is the wild rocket, spicy enough, and the Taggiasca olives, delicate and unmistakable. Bite after bite, maybe with the sunset in front, you realize that there can be simplicity, but that nothing good can ever be easy and taken for granted.

Value

Very special, ancestral architecture, with a wonderful terrace, carved out of a rock of green tuff. All projected to the north-west, directly on the beauties of Forio. And in addition, there is the sunset that is always redder, a memorable show. The service in the dining room is attentive, with sympathy and familiarity we take care of the customers who return over the years, pampered by a kitchen that experiments and never disappoints. Mediterranean flavors at full blast, fun dishes although of great Neapolitan tradition, you can breathe the grace and the strong personality of the hosts. Il Fortino is a reconciling oasis, an experience not to be missed.

Dish reviewed in the Ischianews magazine issue of July 2019

Sobriety is the watchword of Il Fortino Restaurant, which is matched by a precise attention to detail. Peppe Sferratore, the owner, does not love the glitz and find his signature style in simplicity. The excellence of the cuisine, strongly traditional, is inspired by its selected product, sober and original interpretations that aim to enhance the characteristics of the raw material, without artifice. This excellent cuisine is selected, which makes the restaurant between the Bay of San Francisco and the beach of Chiaia, one of the most picturesque places of the island

Ingredients

Fusilloni, garlic, extra virgin olive oil, mussels, parsley, pepper. For the Pecorino cream (butter, flour, Pecorino, Parmesan cheese and whole milk)

Directions

Melt butter and add flour, apart heat milk and add the butter cream and flour, put the mixture on the stove and add Parmesan and pecorino cheese to obtain a smooth cream. Sauté in a skillet oil and garlic and add the mussels, a ladle of water, parsley and a pinch of pepper. Now add the cream cheese. Drain the pasta and bring it to proper cooking in the pan with the mixture.

Dish reviewed in the July 2016 Ischianews magazine

The town of Forio with its port, the church of Soccorso, the crystal clear waters of the bay of San Francesco are always admired in all their beauty from the seaside terrace of the bar restaurant “ Il Fortino”.
In addition, the experience is even more enjoyable if one of the dishes that the chef prepares every day with care and passion accompanies it. The following recipe reveals to those who taste the true essence of the sea, which goes perfectly with the sour notes of lemon.

Ingredients

Bream, spaghetti, lemon (zest), oil, salt, parsley

Directions

Fry the pieces of sea bream with lemon zest, olive oil and a little water on low heat creating a “canary effect”; until the lemon peel releases the essential oils that will perfume the bream. While we wait for the pasta cooking, add to the mixture the remaining bones of the fish. When the pasta is cooked, stir-fry, serve and garnish with chopped parsley and grated lemon.

Dish reviewed in the Septmeber 2015 Ischianews magazine

Flavors that come together in a harmonious union is the prerogative of Il Fortino restaurant, overlooking the sea and offering dishes.
A simple but refined cuisine with innovative flavors thanks to the inventiveness of 3 young chef Armando Gaetano and Emanuele who, guided by the experience of chef Peppe, will delight the curious palates served by able Juan!

Ingredients for raw appetizer

raw oysters and prawnsi

Ingredients

1 lemon grated, 30 gr of extra virgin oil, 1 tablespoon of Parmesan, parsley, salt

Directions

While pasta is cooking, grate the lemon in a pan with oil in place of garlic for a few minutes and add a little water cooking until creamy with lemon juice. At the end of cooking, add a sprinkling of Parmesan and once ensconced add parsley to decorate.

Dish reviewed in the August 2014 Ischianews magazine

Trying and conveying emotions that remain and offer different flavors, is the purpose of Chef Peppe at the Il Fortino Restaurant, through his new creation that blends flavors of the countryside with those ones of the sea in a very original way.

Ingredients

paccheri, squid, artichokes, clams, extra virgin olive oil, 1/2 cup of white wine, parsley, basil, parmesan

Directions

Take a pan with extra virgin olive Oil, brown garlic to which you then add squid and artichokes. Sauté for around 2 minutes and deglaze with white wine, then add clams. Once clams have opened add basil, parsley and parmesan cheese. Drain pasta and pan fry until cooked adding a little of cooking water, parmesan parsley and basil.

Dish reviewed in the July 2013 Ischianews magazine