A Journey Into Taste: Ischia Safari 2024 Is Less Than A Month Away!

As the calendar flips towards mid-September, anticipation is building for the eighth edition of Ischia Safari, one of the Mediterranean’s premier food and wine festivals. From September 15 to 17, 2024, the picturesque island of Ischia will once again transform into an epicenter of culinary excellence, attracting chefs, pastry chefs, pizza makers, and industry aficionados from across the globe. This celebrated event not only promises an array of gastronomic delights but also stands as a platform for meaningful discussions on the future of the culinary world, with an emphasis on sustainability and innovation.

This year's edition is particularly noteworthy, not just for the diversity and quality of the culinary experiences on offer, but for its dedication to addressing pressing issues within the gastronomy sector. On September 17, the Lisola Restaurant will host a pivotal round table, gathering experts to delve into the challenges and opportunities facing the food and wine industries. This discussion will spotlight sustainability and innovation, crucial themes as the sector navigates a rapidly changing global landscape.

A highlight of the festival is the Charity Dinner on September 15, set against the stunning backdrop of the Hotel Regina Isabella. 

Under a canopy of stars by the sea, attendees will feast on dishes crafted by some of Italy's most esteemed culinary artists, celebrating both the rich local terroir and the art of cooking. Beyond the culinary indulgence, the event underscores its commitment to nurturing future culinary talent, with all proceeds dedicated to funding scholarships for deserving students of Italian hotel schools and purchasing equipment for professional institutes. This dedication ensures that the legacy of Italian cuisine is passed on to the next generation, making Ischia Safari not just a feast for the senses, but a beacon of hope and opportunity for young aspiring chefs.

The chefs of the evening:

●       Andrea Berton - Berton Restaurant (Milan)

●       Domenico Candela - George Grand Hotel Parker's (Naples)

●       Fratelli Cerea - Ristorante Da Vittorio (Brusaporto)

●       Fabrizio Mellino - Quattro Passi (Massa Lubrense)

●       Francesco Bracali - Bracali Restaurant (Grosseto)

●       Francesco Sposito - Taverna Estia (Brusciano)

●       Giuseppe Guida - Antica Osteria Nonna Rosa (Vico Equense)

●       Maicol Izzo - Piazzetta Milù (Castellammare di Stabia)

●       Nino Di Costanzo - Daní Maison (Ischia)

●       Pasquale Palamaro - Indaco (Lacco Ameno)

●       Riccardo Valore and Salvatore Elefante - L'Olivo/Il Riccio (Anacapri)

●       Roberto Di Pinto - Sine Ristorante Gastrocratico (Milan)

●       Savio Perna - Li Galli (Positano)

The  pizza chefs who will delight guests will be:

●       Francesco Martucci - The Masanielli (Caserta)

●       Gabriele Bonci - Pizzarium (Rome)

●       Ivano Veccia - L'Isola (Forio)

●       Renato Bosco - Renato Bosco Pizzeria (Verona)

The master pastry chefs who will enchant with their creations will be:

●       Gianluca Fusto - Fusto Milano (Milan)

●       Sal De Riso - Sal De Riso Pastry Shop (Tramonti)

●       Nello Iervolino - Indaco (Lacco Ameno)

●       Andrea Pansa - Pasticceria Pansa (Amalfi)

●       Galileo Reposo - D.Ream International (Milan)

●       Loretta Fanella - Loretta Fanella Pastry Lab (Stagno-Collesalvetti)

●       Mario Di Costanzo - Pasticceria Di Costanzo (Naples)

●       Benito Odorino - Benito Pastry Shop (Casal di Principe)

●       Emilio Panzardi - Gelateria Emilio (Maratea)

●       Antonino Maresca - Pastry Consultant (Meta)

●       Salvatore Capparelli - Pasticceria Capparelli (Naples)

●       Tommaso Foglia - Pastry Chef (Nola)