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Genovese paccheri

480m above the sea level, the air is fresh also in the summer days, a rural and welcoming atmosphere just a short-walk from the most high summits of the island, very hospitable staff. Inside, we find the ancient peasant houses of Ischia, made of tuff and wood, with a wide veranda overlooking the Southern side of the island losing in the immense blue sea.

Dish of the month

 Genovese paccheri.
Millimeter cooking for pasta, filled with ragù to which gives its name. Beef, pork and onions. Enveloping and ancestral taste, for the lucky ones, is something in which to recognize oneself. Scattered, there are tarallo crumbs with fennel, very pleasant that add crunchiness, each bite inspires harmony. Consistent with everything else. The recipe is classic, cooking is innovative. Twelve hours, at 72 degrees: slow cooking, at low temperature, to restore softness, succulence and greater digestibility. Great tribute to a pillar of Neapolitan cuisine.

Value: We are in the mountains, Ischia seen from above. Historic landmark of island peasant cuisine, today the Bracconiere restaurant is also something more. Changing of guard in the kitchen, new ideas advancing. Wisely, the family dishes are preserved, exalted with modern techniques and that aesthetic attention that brings flavors together. The dining room service has always been comforting. Equal and different, remaining deeply themselves. An intelligent turn, to put a definitive stamp in the panorama of Ischia restaurants. Winning choice for its qualityprice rate.

Discover Il Bracconiere restaurant

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