A welcoming location will delight your palate with a first dish of Ischia-scented sea. The scent of the shrimp with the freshness of the local lemon are a perfect combination for a magic summer season...

Doses for 2 servings

200 gr Arborio rice, 2 garlic cloves, Extra virgin olive oil, Fresh ground pepper, Half a stick of butter, Half onion, 1 lemon, Parsley as, needed, 100 ml of wine, Parmesan cheese as needed

Directions

Heat up extra-virgin olive oil in a pan and fry the garlic with very little onion and a lemon peel of Ischia. Add rice and brown it for a couple of minutes; mix and blend it with white wine. Add 2 ladlefuls of hot stock and lemon juice, which we will add as we cook rice. Season with salt and pepper with a little butter. Serve the risotto hot with the lemon zest of Ischia, pepper, chips of Parmesan and a pinch of parsley.
After the serving, add a raw red shrimp.

Dish reviewed in the Ischianews magazine issue of August 2018

The name of this dish is Emotion, an original reinvention of tuna tartare, with the addition of strawberries. Bernardo Cigliano, the owner of the Innominato restaurant, is a veteran of creative cuisine. Indeed, the original vein of dishes, of territorial design and embellished with artistic flair, is reflected in the elegant room style and with accurate design choices. The flagship, the wine list with more than 600 labels, a true encyclopedia of wine told by Bernardo ready to advise the wine suitable for every dish and every occasion. The property offers a free shuttle service to the town of Ischia.

Ingredients

Tuna fillet, Himalayan salt, fine selection of pepper, oil. Peel of orange, lime, lemon, and strawberries.

Directions

Cook the tuna at low temperature, cut the tuna fillet, cubes of about 4/5 mm, put everything in a salad bowl and add oil, Himalayan salt and pepper. Season the tartare with orange juice, lemon and lime zest. Place a strawberry bottom in the cylinder and place the tuna as the second layer.

Dish reviewed in the Ischianews magazine issue of September 2017