Pizza bresaola and burrata

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.


Dough, oil, oregano, arugula, bresaola, cheese, lemon.


Prepare a dough (previously risen 24 hours),
Bake adding oil and oregano. After cooking, sprinkle bresaola and arugula. In the center, the cheese wafer. Complete with lemon slices.

Dish reviewed in the Ischianews magazine issue of September 2017

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Rosso Pomodoro restaurant

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