Mullet from Maronti flavored with lemon and potato mille-feuille
It is a strictly link between the restaurant Da Ida and the Maronti beach, for more than fifty years. The cuisine since the dawn in traditional style, has a character of experimenting today thanks to the ingenuity of Angelo Pesce, young chef of the maison, the “change of course” actually has a most ancient and traditional taste, evolution consists of “a return to the past” concerning the recovery of local products enhanced by the use of equipment and techniques which respect and enrich, at best, the matrix of each raw material.
Ingredienti:
+ Mullet
+ Lemon peel
+ Potatoes
+eggs
+ Cream
+ Olive oil and breadcrumbs
Spaghetti with sea bream colored and scented of lemon
The town of Forio with its port, the church of Soccorso, the crystal clear waters of the bay of San Francesco are always admired in all their beauty from the seaside terrace of the bar restaurant “ Il Fortino”. In addition, the experience is even more enjoyable if one of the dishes that the chef prepares every day with care and passion accompanies it. The following recipe reveals to those who taste the true essence of the sea, which goes perfectly with the sour notes of lemon.
Ingredients:
+ Bream
+ spaghetti
+ lemon (zest)
+ oil
+ salt
+ parsley
Scialatielli clams and pumpkin flowers
The “Casereccia” restaurant-pizzeria located in the municipality of Forio is a classic example of the perfect combination of cuisine between land and sea; the recipe to follow, not surprisingly, is a proof. Recognized as one of the best representatives of the Forian cuisine, the kindness and helpfulness of the staff headed by Mr. Giuseppe will welcome you and will make you feel at home. The restaurant has many amenities, such as ample parking inside and wide open spaces where you can spend a pleasant evening.
Ingredients:
+ Scialatielli
+ clams
+ zucchini flowers
+ white wine
+ olive oil
+ garlic
+ parsley
The Piperna
After a long career in the restaurant business, Mr. Peppe of the “Scapricciatiello” restaurant opens with his son Christian in the square of Fontana the “Scapriccio Bistrot” which also includes a wine bar upstairs. It is possible to find local wines and liqueurs such as limoncello, rocket salad, melon cream and an assortment of biscuits, chocolates and handmade pottery designed by Mr. Peppe himself. However, the real gem is the tasting of their specialties: the Piperna, a bitter derived from the plant that has the distinction of flourishing on the island of Ischia and which here is served in small and tasty glasses of chocolate.
Ingredients:
+ Piperna
+ alcool
+ sugar
+ water
+ and ... a secret ingredient!
Scialatielli vongole e fiori di zucca
Il ristorante- pizzeria “ La Casereccia “ situato nel comune di Forio è un classico esempio di perfetto connubio tra cucina di terra e mare ; la ricetta a seguire, non a caso, ne è una prova. Riconosciuto come uno dei migliori rappresentanti della cucina “ Foriana “, la gentilezza e la disponibilità dello staff capitanato dal signor Giuseppe vi accoglierà e saprà farvi sentire come a casa. Il ristorante gode di tante comodità, come un ampio parcheggio interno e ampi spazi esterni dove trascorrere una piacevolissima serata.
Ingredienti:
+ Scialatielli
+ vongole
+ fiori di zucca
+ vino bianco
+ olio
+ aglio
+ prezzemolo
Vermicelloni with raw seafood
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 and vermicelloni
+(39) 0813334747
+(39) 0813334715
