Ingredients and technique
Pasta comes from one of the best pasta factories in Gragnano. It feels. And you also hear the skill of the chef, the spaghetti has personality to sell, you have to know how to govern it so as not to be overwhelmed. The tuna prawns and bottarga are of great quality, they are imposed and interposed. For the role of the oil, a great extra virgin olive oil and, as support, an infusion of shrimp designed to recover all the taste of the shellfish shell. Plate of beautiful personality, leaves much more than satisfied.
Value
We are on the Chiaia beach in Forio. The service in the dining room is accurate, extending the rigor demanded in the kitchen. Everything is born and evolves in the name of quality. The underlying engine is a visceral passion for food and wine by attentive, curious entrepreneurs: one travels to discover, one learns to return only the best in one’s own reality. Which for years has established itself as a small, great realm of taste.
Perfect destination for those who give themselves a day at the beach, under the umbrella. For those who love the aperitif, with its exclusive sunset. And for those who choose dinner, declined by the staff in a formula full of care and amiable substance.
Dish reviewed in the Ischianews magazine issue of September 2019
