A search for authentic tastes characterizes this wonderful place from the suggestive location. When refinement meets the true strong flavors, you risk not being able to hold back the temptations...

Ingredients

1 kg of potatoes, 200 gr of flour, 1 egg, 1 tablespoon of butter, Salt to taste, 2 lobsters, 5 cherry tomatoes, 1 tablespoon of extra, virgin olive oil, 1 clove of garlic, 1 spring onion, parsley as needed, hot pepper to taste, white wine to taste, Grated cheese to taste

Directions

for gnocchi
Boil the potatoes with peel and peel and press them with a potato masher. Knead the puree with flour, egg, butter, grated cheese, until you obtain a compact dough. Form the rolls to be cut into pieces of 2 cm. Create small balls to cook in salted water in which a little oil will be poured to prevent them from sticking. Once raised to the surface, take them with the skimmer and immerse in cold water to stop cooking.

For the sauce
Cut the lobsters in half, clean and dry them. Heat oil and brown them on both sides.
Add onion, chopped garlic, parsley, and chili. Add white wine and add the tomatoes. Cook for a few minutes.
Remove the lobsters from the sauce, stir in the gnocchi and serve with a piece of lobster.

Dish reviewed in the Ischianews magazine issue of October 2018

A search for authentic tastes characterizes this wonderful place from the suggestive location. When refinement meets the true strong flavors, you risk not being able to hold back the temptations...

Doses for 2 servings

500 gr of Real Octopus, 500 grams of potatoes, 250 ml of milk- 250 ml of fresh cream, 1 spring onion, 2 tablespoons of extra virgin olive oil, 50 g of chopped, pistachios, 1 lemon, salt and pepper as required

Directions

In a saucepan boil the water in which the octopus will be immersed. Cook for 30 minutes. Leave the mollusk to cool in the same cooking water. Cut the tentacles and grill them in a non-stick pan with a little oil. For the potato mousse: Put in a pan a little oil, the chopped spring onion and the diced potatoes, brown a couple of minutes, add the water to cover everything and let it cook slowly.
When the potatoes are cooked, remove the cooking water and add 250 ml of milk. Blend everything with an immersion mixer. Filter everything and add 250 ml of fresh cream. The mixture should be creamy.
Finally add the chopped lemon peel.

Dish reviewed in the Ischianews magazine issue of August 2018

"Visconti" Restaurant offers an intimate, elegant and friendly atmosphere where guests can relax while enjoying the relaxation that want. The game will dim lights on special events and for any event of your life.

Ingredients

Swordfish, Buffalo mozzarella, Tomato, basil, Reduced Balsamic Vinegar

Directions

Cut into disks of the same thickness tomatoes, swordfish and buffalo mozzarella. Blanch the fish slices in skillet over high heat. Once cooked, compose the caprese with tomatoes and mozzarella to which you add the basil leaves. Fix the composition with a toothpick.
Finish cooking in the oven for 3 minutes at 180 °. Season with a pinch of salt, a drizzle of extra virgin olive oil and a few drops of balsamic vinegar.

Dish reviewed in the September 2013 Ischianews magazine