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.
