Ingredients and technique
The chef dares, enjoys himself and makes the diner participate with whims and vices that can undergo small variations on the theme. The fish is quickly marinated with extra virgin olive oil, citrus peel and chives. Hot grill for a few minutes, just long enough to make a thin outer crust that leaves the inside of the fillet soft. Served with lemon pepper, croutons and braised escarole with garlic, capers and olives. The accompanying sauce is based on homemade yogurt. Tasty, dense and flavored with grace and fresh herbs.
Value
Very particular, 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 must-see. 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 all over, 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 September 2019
