The passion and dedication to good food, the continuous pursuit of taste and the natural propensity for hospitality have always accompanied the success of the Umberto a Mare restaurant. An unmissable dish proposed for twenty years is “The Dolce Forte Octopus”

For 4 servings

500g of totanetti, 2 zucchini, 2 cherry tomatoes, 1 clove of garlic, Salt and pepper to taste, White wine, 400g of mezze maniche from Gragnano

Directions

Fry small squid with garlic and zucchini cut into julienne strips. Add the cherry tomatoes cut into small pieces, steam with white wine. Drain pasta al dente and sauté with a little cooking water! Enjoy your meal!

Dish reviewed in the Ischianews magazine issue of May 2018

Ingredients and technique

Absolute imperative, choosing, and choosing again, high quality. In the search for raw materials, in the technique put at their service, with the intention of not forgetting tradition. Local amberjack, filleted and sprinkled with bread crumbs destined to become very crunchy. Baked, fast, essential cooking, very little oil in addition. To complete the dish, a cornerstone of the Neapolitan tradition, zucchini scapece. Classic pan cooking with mint and then vinegar. To make a sauce that embraces the succulent compactness of the amberjack.
Dish for romantic connoisseurs.

Value

A family history that begins after the war. With the catering entrusted to a large grill positioned practically on the sea, able to feed the customers with the best of the local catch. Today the quality level is very high, acclaimed with full marks and demanded every day by passionate, curious professionals who know how to put themselves totally at the customer’s service. We are at the foot of the Chiesa del Soccorso, with a breathtaking view: it is in the list of the ten most beautiful restaurants in Italy.
Fish as a great protagonist, with excellent excursus dedicated to the rabbit, symbol of the island’s culinary tradition.

Dish reviewed in the Ischianews magazine issue of August 2019

The place is very strategic, “in the balance” between the sea and the Historic Church of Madonna del Soccorso. Intuition dated 1936, when Grandpa Umberto, a forerunner of a tourism industry and hospitality that will come to life on the Island several years later, and creates this structure that overlooking the steep cliffs and offers spectacular views. The grandchildren, Marco and Umberto pursuing his grandfather’s wake, have adopted the style of sobriety and simplicity. The cuisine is predominantly of fish, tied to the territory with creative ideas and a thorough search of typical products of the Campania region.

Ingredients for 4 servings

280 gr Carnaroli rice, 200gr sconcigli clean, 6 pumpkin flowers, garlic, Oil, Bufala yogurt

Directions

Steam the sconcigli without shell, interior, and nail. Roast Carnaroli rice in a frying pan with extra virgin olive oil, garlic, pumpkin flowers and sconcigli. After roasting the rice, add the fish when all is cooked.
Mise an place: put the risotto in the pot and complete with pumpkin flowers and sconcigli in a non-stick frying pan,finish the dish with drops of Bufala yogurt.

Dish reviewed in the Ischianews magazine issue of May 2017

The place is very strategic, “in the balance” between the sea and the Historic Church of Madonna del Soccorso. Intuition dated 1936, when Grandpa Umberto, a forerunner of a tourism industry and hospitality that will come to life on the Island several years later, and creates this structure that overlooking the steep cliffs and offers spectacular views. The grandchildren, Marco and Umberto pursuing his grandfather’s wake, have adopted the style of sobriety and simplicity. The cuisine is predominantly of fish, tied to the territory with creative ideas and a thorough search of typical products of the Campania region.

Directions

IThe dish consists of a White tuna crudités (Ala Lunga) in three versions that are: Tartare with orange emulsion; Reale (Particular portion of the very noble tuna) with beans from Controne (Slow Food Presidium)
and flowers of Black Basil;Fillet Of White Tuna with dry ricotta from Cilento.

Dish reviewed in the July 2016 Ischianews magazine

Sunday of October in Forio, with a great languor in the stomach and an unquenchable desire, almost a whim: eating well, but overlooking the sea. With this background, choosing the legendary Umberto a mare restaurant is necessary, a story of kindness served for 80 years on one of the most beautiful terraces of Italy. It is always a thrill to sit at those tables one-step away from the blue, where the color of the sky merges with the sea and there is the unmistakable silhouette of the church of Soccorso to dominate everything with its magic. In addition, the style of Umberto a mare that combines the atmosphere and the food, the spirit of anyone wants to come and visit it.

Ingredients

Eggplants, cinnamon, candied fruit, extra bitter chocolate, sponge cake, lemon, whipped cream, sugar.

Directions

Blanch the eggplant in water, lemon, cinnamon and sugar. Coat a stencil with the eggplant cut into slices and add in it whipped cream, extra bitter chocolate, sponge cake and candy.

Plate reviewed in the October 2015 Ischianews magazine

A wonderful terrace overlooking the sea with only 10 tables, the Umberto a mare restaurant gives its guests unique and exciting sunsets. A unique location nestled in the promontory of the Soccorso, in the historic center, at twenty meters from the famous church of Soccorso

Ingredients

280 gr. of Zitoni, 200 gr. of tomatoes, 100 gr. of aromatic green peppers, 10 leaves of basil - 200 gr. of sarda-sarda or tuna - salt, extra virgin olive oil, Parmesan cheese and garlic as required

Direnctions

Cut the tomatoes in half, chop the peppers and basil. Fillet the fish, carefully remove the backbone and all the thorns and cut the fillets into cubes. In a pan, heat two tablespoons of extra virgin olive oil, add the peppers and let them in the pan over low heat for about 2 minutes, add the tomatoes, basil and garlic. Meanwhile proceed to cook the pasta in salted water properly. When cooked, drain the pasta well and pour it into the pan where we have previously prepared the sauce over low heat, add the chunks of blue fish and sauté by adding a pinch of Parmesan cheese

Plate reviewed in the June 2015 Ischianews magazine