Spaghetti alla chitarra con filetto di datterino, cozze e formaggio caprino

At one of the most picturesque views of the island, in Cavascura, you can taste a dish belonging to the old international tradition now forgotten, combined with Mediterranean cuisine, revisited with homemade products. A unique first course, characterized by the unmissable perfume, the fillet of datterino, mussels and goat cheese produced in its own farm. Now it’s time to let yourself be guided by the typical and unforgettable flavors and aromas ...

Doses for two servings

100 g of cherry tomatoes, 200 gr of homemade durum, wheat spaghetti, 30 g of mature goat cheese from own production, 200 gr of mussels, 1 white onion, 1 Tropea spring onion, 3 cloves, Extra virgin olive oil, 1 glass of white wine, 1 short of Brandy, Salt and Pepper to taste, Parsley to taste


Fry the white onion in a pan with extra virgin olive oil. Blend with white wine and introduce the mussels and the whole Tropea spring onion, pierced by cloves. As soon as the mussels are opened, remove the spring onion, enhance the flavor, and add Brandy. Add the tomatoes. When cooked, add the homemade spaghetti and sauté a few minutes with the seasoned goat cheese, a pinch of salt, pepper and parsley...

Dish reviewed in the Ischianews magazine issue of June 2018

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La Jesca prima di Ischia restaurant

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