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.
