In a scenery lined with palm trees and plants, in the heart of Ischia, Rossopomodoro is set. It is not a simple restaurant but a brand that is an ambassador of taste and “napoletanity”. Rossopomodoro’s ischian declination is astounding for its innovative architecture but at the same time, it is able to live up to the tradition.
Rossopomodoro is famous for pizza but has a wide choice of dishes where quality raw material research is the absolute priority.
Ingredients
scialatielli, cherry tomatoes, zucchini, eggplants, caciocavallo, basil and pesto
Directions
Cut the vegetables into strips, fry in a garlic and basil oil pan, then stir-fry the vegetables and add the cherry tomatoes. Once you have drained the ‘scialatielli’, stir-fry everything into the pan. Add the pesto, cream and finally grate the caciocavallo (Slow Food Presidium). Preparation of pesto: put to the mixer oil, garlic, grain, basil and pine nuts.
