Lisola: The New Culinary Haven by Nino Di Costanzo, Ivano Veccia, and Federico de Majo Opens in Ischia (Na)

Nestled within a green tuff structure by the sea in Forio, Lisola is the latest venture by renowned chef Nino Di Costanzo, celebrated pizza maker Ivano Veccia, and esteemed Venetian entrepreneur Federico de Majo. This delightful venue encompasses both a restaurant and a pizzeria, offering a menu that pays homage to Mediterranean and traditional Ischian cuisine. Expect to find iconic dishes from the chef and unique pizzas crafted by Veccia, making it a must-visit dining destination.

De Majo, Veccia, Di Costanzo

Chef Nino Di Costanzo, a two-Michelin-starred culinary artist, shares that the idea for Lisola blossomed from a longstanding friendship and mutual respect among the trio. The establishment took a year and a half to complete and resides in a historic green tuff building dating back to 1927. Situated right by the sea with Mount Epomeo as a majestic backdrop, the location boasts one of the Mediterranean’s most stunning sunsets, as described by Di Costanzo. From the terrace, guests can admire breathtaking views of Ventotene and the Soccorso Church.

Spread across 700 square meters, excluding the outdoor parking, Lisola features 150 seats mainly set outdoors. The garden terrace, adorned with an artisanal Sorrento pergola and an olive tree, offers five private rooms with exclusive sea views. The indoor area, designed for winter months, complements the space with an underground cellar, a veranda with panoramic windows, and various culinary corners including a kitchen, pizzeria, grill, and spit. The furnishings predominantly showcase Italian craftsmanship, with materials like wood, stone, and iron, all enhancing the contemporary yet earthy design. Lighting, a critical aspect, is curated by de Majo, who brings his expertise in Murano glass to create a warm and inviting atmosphere with dynamic and modern fixtures, especially in the pizzeria and grill areas.

Lisola’s menu is a tribute to the flavors of Campania, crafted with seasonal ingredients sourced mainly from Southern Italy. Signature dishes include rabbit ravioli, Ischian rabbit, spaghetti with five tomatoes, and linguine with lobster. The pizzeria, led by Ivano Veccia, features standout pizzas like "Lasagna povera" and "Provola e Pepe." Guests can enjoy a tasting path for both the cuisine and pizzas, paired with a curated wine list of nearly 300 labels, primarily from Campania and Ischia. Desserts focus on processed fruit, with traditional creations to be introduced in modern interpretations.

Lisola opens on Thursday, July 11, 2024, at Via Giovanni Mazzella, 116, Forio (NA), and will welcome guests every evening from 6:30 pm for aperitifs and dinner. For reservations, call 081.18182524 or visit www.lisola.restaurant.

Photos by  Pietro La Macchia