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.
