Ingredients and technique

Blue fish famous for its delicacy, here declined with great personality. Inside the roll is the Ischian escarole, prepared as you would for the famous Christmas pizza, with garlic, oil, capers and anchovies. There is the sweet, the bitter and the enjoyable acidity of the must sauce. The cooking of the roll is very fast. In a pan, with a little oil. Outside, a light and crunchy breading, made with homemade bread, dehydrated endive and pine nuts. The chef plays the three- card game, hides, reverses, teases, and wins.

Value

If heaven exists, it could have these features. Sea, sky, furnishings. Sober and consistent elegance. Around, the bay of Cartaromana. Among the most seductive views of the island. Eating by the sea is synonymous with freedom, the success of this restaurant is in the profuse professionalism to satisfy those who choose the evening dress and those who arrive barefoot by boat. Perfect service and Mediterranean cuisine balanced between modernity and tradition. Special menus diversify lunch and dinner. The first one is informal, the second more seductive. Always in great shape, Eden is the ideal destination also for those traveling by sea, wandering among the islands.

Dish reviewed in the Ischianews magazine issue of September 2019

The Zi Carmela Restaurant is located in the heart of Forio, a few steps from the port. It was founded in 1954 and since then it has re-proposed the genuine cuisine of all time. Lots of news this year as the Cuoppo di Alici, a dish that honors the tradition of poor but tasty cuisine, and the collaboration between Carmine Elia patron historic of the restaurant and Antonella Rusciano, renowned pizzaiola Ischitana who together have created a really special pizza menu. From this year the take-away service is also possible.

Ingredients

spaghetti, a clove of garlic, a cuttlefish, oil, white wine, cuttlefish ink, ricotta and tomatoes, Dough of 250 grams, pumpkin cream, provolone, courgette flowers, anchovies

Directions

Fry in a pan a little oil, a clove of garlic and a little cuttlefish cut into cubes, blend with white wine and a drop of water. Add the cuttlefish ink. Toss the pasta previously drained and mix with ricotta. Garnish with diced tomatoes.

Dish reviewed in the Ischianews magazine issue of July 2018

The Zi Carmela Restaurant is located in the heart of Forio, a few steps from the port. It was founded in 1954 and since then it has re-proposed the genuine cuisine of all time. Lots of news this year as the Cuoppo di Alici, a dish that honors the tradition of poor but tasty cuisine, and the collaboration between Carmine Elia patron historic of the restaurant and Antonella Rusciano, renowned pizzaiola Ischitana who together have created a really special pizza menu.
From this year the take-away service is also possible.

Ingredients

Dough of 250 grams, pumpkin cream, provolone, courgette flowers, anchovies

Directions

Take a dough of 250 grams, spread the dough in the shape of a disc, fill with pumpkin cream, provolone, zucchini flowers and anchovies, and bake for about a minute and a half.

Dish reviewed in the Ischianews magazine issue of June 2018

The cuisine is based on the grandma Carmela’s recipes, inspired by dishes from the Zì Carmela restaurant in 1954, delights and authentic masterpieces of the culinary art, all prepared with the raw materials that only Ischia can offer.

Ingredients and technique

Perfect cooking and impeccable texure for the octopus that reigns on the plate. Happy with the creamy, fresh and light cream of peas that counterbalances the notes of smoked octopus with its sweetness. The mise en place is embellished with red and yellow tomatoes that give the dish a touch of freshness. Accompanying the ‘tufts’ of freshly cooked endives that give color and consistency to the dish. A dish balanced in taste and color nuances, which recalls, thanks to the presence of traditional elements of Campania gastronomy, the indissoluble bond that the restaurant maintains with the territory.

Value

A short walk from the port of Forio stands the ‘Zi Carmela’ Restaurant, a traditional restaurant specialized in the preparation of seafood dishes, but with a good choice of earthen dishes such as the famous ‘Ischian rabbit’ (available by reservation only). For about a year, the Zi Carmela Restaurant has welcomed a small novelty: the presence of Antonella Rusciano, a well-known face of Ischia, an authoritative opinion on pizza. The pizzeria is open every day of the week, only in the evening and also offers a take-away service.
Masters not only in the field of cuisine, but above all in the art of hospitality, the staff of Zi Carmela always welcomes you with a smile and knows how to leave the customer with the beautiful and rare feeling of being at home.

Dish reviewed in the Ischianews magazine issue of July 2019

The Elia family is dedicated to the enhancement of the culinary tradition of Ischia for half century and pursues always the way of authenticity and quality. The goodness of the dishes is enhanced by extensive food and wine pairings, thanks to the expert guidance of Carmine and a rich “wine list”. The Zi Carmela restaurant has a spectacular view of the sea, a short distance away from the port of Forio.

Ingredients

Seafood, yellow tomatoes, green peppers, oil, garlic and pepper.

Directions

Simmer in a pan oil and garlic; add the seafood, a spoon of cooking water, salt and pepper. Add a yellow cherry tomato. Remove the shell.
Cook spaghetti, al dente, and finish the cooking in the saucepan. Finally, add a raw yellow tomato and the green chilies (without seeds), previously sautéed in the pan.

Dish reviewed in the Ischianews magazine issue of July 2017

The Elia family is dedicated to the enhancement of the culinary tradition of Ischia for half century and pursues always the way of authenticity and quality. The goodness of the dishes is enhanced by extensive food and wine pairings, thanks to the expert guidance of Carmine and a rich “wine list”. The Zi Carmela restaurant has a spectacular view of the sea, a short distance away from the port of Forio.

Directions

Boil the purple potatoes, cut them into slices and place on the plate, boil julienne cuttlefish, season with oil, lemon, aside prepare a carpaccio fennel and put it in water and ice.

Mise en place

Put the purple potatoes on the dish, place the seasoned cuttlefish and raw fennel, garnish with mint and some red seedless tomato to give color to the dish.

Dish reviewed in the Ischianews magazine issue of June 2017

The Elia family is dedicated to the enhancement of the culinary tradition of Ischia for half century and pursues always the way of authenticity and quality. The goodness of the dishes is enhanced by extensive food and wine pairings, thanks to the expert guidance of Carmine and a rich “wine list”. The Zi Carmela restaurant has a spectacular view of the sea, a short distance away from the port of Forio.

Ingredients

Dolphinfish fillets, breadcrumbs, salt, pepper, parsley, capers, olive oil, lemon.

Method

filleting the dolphinfish and remove the bones, prepare a breading with breadcrumbs, salt, pepper, chopped parsley, 2 capers, olive oil and some grated lemon zest of Ischia. Bake dolphinfish for 15 minutes at 180°.
Lemongrass Sauce: create an emulsion with oil, lemon and salt pressed.

Dish reviewed in the 2016 Ischianews magazine

I funghi porcini in Campania?
La convinzione che la Campania non sia una terra feconda per la crescita del Porcino, il fungo più blasonato, è sbagliata!Il fungo Porcino comune (Boletus edulis) trova uno dei suoi habitat d’elezione nelle aeree boschive dimorate a castagneto e la Campania entra nel novero delle regioni d’Italia in cui la coltura del castagno da frutto assume maggior importanza, sia in termini numerici che per pregevolezza. Degno di nota è il fungo porcino del Vulcano di Roccamonfina che è reperibile, non a caso, tra i castagneti che ricoprono le antiche caldere del Casertano. L’ingegno “campano” ha saputo adattare le fattezze di questo prodotto pregiato ai prodotti tipici locali con abbinamenti unici, che portano la firma di ogni singolo ristoratore. Lo chef di “Zi Carmela” ossequia la rinomata originalità campana con un piatto, assolutamente, fuori dagli schemi, in grado di amalgamare mare e terra in un idillio unico di sapore.

Ingredienti

200 gr. di Ricciola, 100ml di olio d'oliva, Spicchio d'aglio, 300gr. di funghi porcini, Prezzemolo, Pepe q.b, Sale

Preparazione

Tagliare la Ricciola ed i funghi a dadini, tagliare i pomodori Pachino avendo cura di eliminare i semi. In una padella (diametro 28) versare 100ml di olio d’oliva, aggiungere i funghi Porcini a dadini e la Ricciola ed uno spicchio d’aglio in camicia, rosolare “il tutto” e sfumare con un goccio di vino bianco secco. Cuocere per 4 minuti e spegnere.
Calare la pasta quando i Tagliolini sono molto al dente nella padella contenente il sugo precedentemente preparato, aggiungendo nel contempo un goccio di acqua di cottura. Saltare i Tagliolini in padella, aggiungere sale e pepe (facoltativo), in fine ornare il piatto con i pomodori crudi e spolverare con prezzemolo tritato.

The Elia family is dedicated to the enhancement of the culinary tradition of Ischia for half century and pursues always the way of authenticity and quality. The goodness of the dishes is enhanced by extensive food and wine pairings, thanks to the expert guidance of Carmine and a rich “wine list”. The Zi Carmela restaurant has a spectacular view of the sea, a short distance away from the port of Forio.
The dish: It consists of a tuna tartare, fillet of tuna and amberjack, prawns and oysters. The raw fish is seasoned with an emulsion of orange, lemon, pink pepper and extra virgin olive oil.
Mise en Place: decorate the plate with strips of orange and lemon and embellish the dish (optional) with a balsamic vinegar reduction (musical note)

Ingredients

Tuna in two variants: tartare and fillet; Amberjack fillet, prawns and oysters.
Emulsion: orange juice, lemon juice, pink pepper and extra virgin olive oil.

Dish reviewed in the August 2016 Ischianews magazine

In a privileged position in the town center of Forio, the “Zi Carmela” restaurant offers guests a wide selection of seafood dishes. The use of raw materials of high quality make the “Zi Carmela” the suitable place to discover the true and genuine flavor of the sea. In the following recipe, the seafood and tuna crudités are expertly prepared so that the taste of the sea remains unchanged that, otherwise, would tend to get lost during cooking.

Ingredients

crustaceans (shrimps and prawns), tuna tartare or yellowtail, sea urchin pulp, lemon peel, olive oil, vermicelloni.

Directions

Before preparing, rest the ingredients for about 20 minutes. Depriving urchins and shellfish of their shells and cut the tuna into squares, place all on a vermicellone, previously made with the sea urchins. Add a lemon peel and complete the dish with a drizzle of extra virgin olive oil.

Plate reviewed in the October 2015 Ischianews magazine

A terrace overlooking the port of Forio where the sea, so close, seems almost be touched. That same sea that provides the raw materials that are the basis of the culinary excellence of “Zi Carmela”. The dishes smell of freshness and seasonality thanks to products collected from the land as once. Here the dishes are selected, certified, and guaranteed with particular attention to the respect of environment and to the biological cultivation.

Ingredients

Prawns, shrimp, sea urchin, catch of the day (tuna, amberjack, albacore) Halen Môn Sea Salt, extra virgin olive oil, citrus (lime, orange, pink grapefruit), pepper.

Directions

Depriving shellfish of tortoise shell. Put down and bring them to a temperature around 0°. Add extra virgin olive oil flavored with almonds and a sprinkling of organic citrus before serving. All when served on the basis of a piece of spaghetti garlic and oil becomes a first course.

Plate reviewed in the July 2015 Ischianews magazine

Tonight we’re having dinner with friends at Zi Carmela Restaurant. Chef Nicola likes to use this slogan to make the idea of her kitchen: made with the heart, trying to re-create the right environment to make everyone feel at home. The dishes combine the freshness of the selection process, always trying to maintain the simplicity of the products. The ultimate importance is given to the taste and flavor.

Ingredients

320 grams of Paccheri pasta, 1 kg of fresh squid, A handful of cherry tomatoes of Ischia, Garlic, Extra virgin olive oil, A glass of white wine, Salt, Fresh parsley

Directions

Wash and clean squid under cold running water, then cut into pieces. In the meantime, prepared in a pan thoroughly with oil and garlic and saute. When garlic is golden, add the pieces of squid and fresh parsley chopped by hand. Turn up the heat and then deglaze with white wine, then add the tomatoes and cook over low heat for a few minutes. Cook the pasta al dente and then span-fry with squid.

Plate reviewed in the June 2014 Ischianews magazine