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Suckling pig with lettuce salad , carrots and eggplant with orange mayonnaise

We are on the roof of the Island and we aim to South, altitude and sun benefits for the surrounding vineyards and spirit. The entrance to the restaurant is paved by a foretaste show of “Capri, vineyards and Pontine Islands”. The kitchen is exquisitely earthy and is served in a setting reminiscent of the old peasant culture, in a sober frame of Tufo and Wood, reconsidering the cliché that Ischia is marked only by a sea gastronomy.

Directions: place the suckling pig on a myrtle bed and place it in oven at 200 °, season with a spoon of oil, salt and spices (laurel and myrtle, pepper). Prepare the mayonnaise: put in the mix orange juice, agar-agar, oil and whisk. Prepare the salad: cut julienne carrots, lettuce and eggplants (scald in water and vinegar and seasoned with oil and salt) using a pasta cup to give the cylindrical shape and serve with the pig on a base of orange mayonnaise.

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