Il Mosaico - Terme Manzi Hotel & Spa, Casamicciola Terme, Ischia

- August 19, 2019

It's only about an hour's ferry ride from the Pozzuoli port to Casamicciola Terme in Ischia. I arrived at Terme Manzi Hotel & Spa a little after 12:00 pm. Too early for lunch just enough time to get a quick personal tour by Chef Enzo David himself. This was the third summer in a row that I have visited the chef in Ischia, but I was really excited about this particular visit. Because this was the first visit with Chef David in his new role as executive chef of this spectacular hotel. First stop? A look at the hotel's Bistrot Gli Ulivi, opened in the evenings. This restaurant is located on a lovely terrace and serves traditional Italian cuisine including pizza. Then the chef and I hopped in the elevator to the roof. To the Roof Garden Bouganville located a staircase away from the hotel's swimming pool. It was there that David and I sat down for a spritz and I was treated to a cool summer breeze and an array of finger foods.

Pre lunch chat over, we had one more stop - the hotel's Michelin star restaraunt - Il Mosaico. Chef David led me into the kitchen - impressive - where I got the chance to meet his brigade, including Sous chef Francesco Falanga - and sit down at the chef's table. It was there where my adventure began led by Maitre Folco Romano and Sommelier Francesco Iacono.

Chef Enzo David

His welcome - sea bass sandwich with sea urchin mayonnaise; a quail egg with bernase sauce, truffle, and caviar; a mini vase 'puttanesca' style; tempura fried shrimp with a fake soy sauce; a cornetto served with an amberjack tartare, zucchini, lime and mint; a Bloody Mary with yellow datterino tomatoes, celery, a crunchy wafer, and buffalo ricotta cheese; and a crispy anchovy in panko bread crumbs stuffed with provola cheese and a red pepper sauce.

I was also treated to a sneek preview of the chef's dish for the upcoming event on the island, Ischia Safari. This particular appetizer is a flame cooked mackeral with torciuta escarole.

The chef told me that torciuta escarole is a typical island specialty. In dialect it means that the escarole is massaged with staples from the kitchen pantry such as anchovies, tomatoes and roasted peppers. The chef added a bit of barbecue sauce to help cut back on the bitterness of the escarole and to also give the fish a bit of smoky flavor.

Next I had a chance to try not one, not two, but three of David's first course dishes. First up his Spaghetti Sud. The spaghetti is tossed in tomato water, amberjack ceviche, caper gel and almond butter.

I took advantage of my seat at the chef's table, not far from the pass, to check out what Chef David was up to next. It would be my second primo - his Risotto Orientale.

Risotto with sea kelp, crispy rice wafers, teryaki eel and lime. A little gold leaf to add a winning touch.

Then the chef gave me an opportunity to try his tortelli alla genovese dish - his version for 2019.

This version includes truffles, buffalo blu cheese fondue and burnt onion powder.

Time to stretch my legs a bit and head back to pass where I noticed that Enzo and his brigade were working on the main courses. First - his Codfish Evolution.

Carpaccio and crunchy vegetables; eggplant baby filled with provola and tomato; a codfish cappuccino with potatoes and black olive crumble; creamed codfish sandwich, mayonnaise with turmeric soy milk; a codfish croquette with herbs; and codfish in smoked stew.

For my next dish, we decided to stick with the seafood theme - Sea bass.

The sea bass was cooked in biancolella grape leaves and a wine and percoche sauce. (Percoche are yellow peaches and it is common practice to pair them with a pitcher of white wine in the summer as a refreshing drink.)

Time for the final round - dessert. Il Mosaico's pastry chef is the young talented Carmen Peluso, who, alongside consultant Maestro Pasticcierre Antonino Maresca, has created a unique dessert menu.

We started, of course, with the predessert.