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

Ischia Safari - 5th Edition, 15 and 16 September 2019

Chef Di Costanzo and Chef Palamaro

The 5th edition of Ischia Safari is just around the corner - literally.  In just a few days, the big green island of Ischia will be bubbling and bursting with activity with some of the biggest names in food and wine not only in Campania, but throughout Italy as well.
Ischia Safari is Chef Nino Di Costanzo ( Dani Maison -2 Michelin Stars)  and Chef Pasquale Palamaro's ( Ristorante Indaco - 1 Michelin Star) baby.  A baby whose intent is to raise money for aspiring and deserving youth in search of scholarships to enter into the restaurant world as well as help provide equipment and supplies needed for training at culinary schools.

There are two moments that will contribute to our fundraising with  proceeds of the tickets going  to the Professional Institute for Hotel and Catering Services" Antonio Turi "of Matera. This year, in fact - explains Chef Palamaro - the leading region will be Basilicata, in the year in which Matera is European Capital of Culture and is also Ischia's twin city”.

The fun begins on Sunday night, 15 September.  An exclusive gala dinner with top Michelin star chefs preparing a dinner at the beautiful Regina Isabella Hotel.  Here's the line up - Andrea Berton ("Ristorante Berton" of Milan), Andrea Aprea ("Vun" of Milan), the Cerea brothers ("Restaurant Da Vittorio a Brusaporto ”, Bergamo), Domenico Stile (“ Enoteca La Torre at Villa Laetitia ”, Rome), Emanuele Petrosino (“ Restaurant I Portici ”of Bologna), Francesco Sposito (“ Taverna Estìa ”in Brusciano, Naples), Gaetano Trovato ("Arnolfo", Colle di Val d'Elsa, Siena), Giancarlo Morelli ("Pomiroeu", Seregno, Monza), Jean Christophe Ansanay Alex (the Auberge de L'Île Barbe, Ile Barbe, Lyon), Pino Cuttaia (Restaurant La Madia, Licata, Agrigento), Vitantonio Lombardo (Restaurant Vitantonio Lombardo, Matera), Andrea Migliaccio and Manuel Conti (L'Olivo - Hotel Capri Palace, Anacapri) and many other chefs, artisans of taste, pastry chefs, pizza makers.  More info here.

Then on the evening of the 16th, over 200 stands feautring chefs, pizzamakers, and pastry chefs will take over the beautiful Negombo Spa with their delicacies, food and fun.

More info here.

New this year?  An after party on San Montano beach beginning at 11 pm for those who are not ready to go to bed just yet! Music provided by the  Frankie & Canthina Band.

"It is certainly one of the most important events on the island. We would like Ischia to present itself as a sort of center for promoting and enhancing the excellence of Italian food and wine. Because - explains Nino Di Costanzo - the products of our land are, together with our monuments and our culture, the best business card for those who honor us every year with their presence ".

Ischia Safari 2018 -A Lot of Good Hearts and Great Cuisine!

Chefs Nino Di Costanzo and Pasquale Palamaro

The 4th edition of Ischia Safari is just around the corner.  Safari - as I call it is the ambitious undertaking of two of Ischia's top chefs; Nino Di Costanzo and Pasquale Palamaro. This year promises to be bigger than ever with nearly 200 chefs, pizza chefs, and pastry chefs participating in two grande evenings on the isle of Ischia.(take a look who here) The objective of this fabulous fund raising event remains the same---raising money for students to attend hotel and restaurant management school. 

Here's a quick breakdown of what to expect...

Sunday, 16 September an exclusive Gala Dinner at  Ristorante Indaco featuring some of Italy's top 1 and 2 Michelin starred chefs.  Tickets can be purchased online here. 

Monday, 17 September a grande festa at Negombo.  A fantastic opportunity to mix and mingle, drink and dine.   Tickets can be purchased online here.

For more info check out the website!  For a quick look at what went down last year, take a look at my report.

Ci vediamo a Safari!

Stelle in Strada, 5 January, 2018, Ischia (Na)

Save the date - 5 January, Corso Vittorio Colonna in Ischia, around 6:30 pm ish.   That's the place to be for the 2nd edition of Stelle in Strade. Like last year's successful edition, this Friday Ischia's top chefs, pizza makers and pastry chefs will set up on the corso and give tourists and islanders alike an opportunity to taste some of their top recipes but most importantly, raise money for the victims of the earthquake that hit the island on the 21st of August, 2017.

Names include - 
Nino Di Costanzo
Danì Maison, Ischia

Pasquale Palamaro
Indaco,  Albergo della Regina Isabella, Lacco Ameno

Giovanni De Vivo
II Mosaico, Hotel Terme Manzi, Casamicciola Terme

Crescenzo Scotti
Il Flauto di Pan, Villa Cimbrone, Ravello

With them, other thirteen high-profile chefs (including Agostino D'Ambra from "Il Focolare", Ciro Calise from "La Lampara" and Michelangelo Iacono from "Il Monastero"), five master pizza makers (among them, Ivano Veccia and Pasquale Parziale) and six pastry chefs.

A block of tickets cost 16 Euro which ies you the opportunity to try 11 dishes and 1 drink.  You can buy in advance from Bottiglieri Gioielli or one of the three stands located throughout the corso on the evening of  the 5th.

See you there!

Ischia Safari - My Three Day Ischiaddicted Diary, 17-19 September, 2017

The dates had been penciled in on my calendar since last spring - and finally...finally the big event arrived.  Ischia Safari - a fun filled gastronomic fest on the big green island.  I had the pleasure to attend, though it was definitely a challenge balancing the island nightlife and work the next morning on the mainland.

I thought it would be fun to put together an Ischia Safari diary jam packed with ischiaddicted moments.  Here's a look - Enjoy!

Sunday, 17 September 2017.

2:15 pm - Ristorante Pizzeria Da Ciccio ,Forio

Though the press dinner was scheduled for 8 pm, I decided to arrive around lunchtime for a pizza and beer at Ristorante Pizzeria Da Ciccio located in Forio.  There I tried Ivano Veccia's Da Ciccio - the house pizza.  The pizza is topped with creamy Ischia white onions (that had been cooked under ashes) along with  rosemary, basil, and oregano, fior di latte and mozarella cheese and then baked in the oven. After it comes out, Veccia adds his tuna capaccio - prepared by Veccia by placing the tuna fillets in salt, sugar, and spices for five days. 

Ivano Veccia's Da Ciccio 

2:51 pm - Ristorante Pizzeria Da Ciccio ,Forio

A quick caffe' before tackling the rest of the day.

3:37 pm - Negombo, Lacco Ameno

Veccia offered to give me a ride to my hotel in Ischia Porto, but first he hand an errand to run.  Veccia - pizzaiolo in charge for Ischia Safari - needed to light the ovens so that they'd be the right temperature for the following evening.

Ivano Veccia

3:51 pm - Negombo, Lacco Ameno

Michelin starred chef, fresh from a packed lunch service at nearby Ristorante Indaco, arrived to check thins out.  Palamaro, alongside Chef Nino Di Costanzo is one of the organizers of this event, now in its third year.

Chef Palamaro (right) and sous chef Tommaso Luongo

9:12 pm, Casa Colonica 1930, Negombo, Lacco Ameno

Press dinner featuring some amazing local dishes, sparkling wine, music, friends and fun!

Buffalo mil mozzarella cheese

Fried 'montanara' pizza

Fresh tomato salad

Friarielli greens and black olives

Bruschetta, butter, anchovies, and lemon/orange zest

Pane/Pomodoro - Bread and tomatoes

9:35 pm, Casa Colonica 1930, Negombo, Lacco Ameno
 During the meal, we sang along to Neapolitan classic hits courtesy of Girolamo Mattera.

Marinated sardines, mint, and fresh oregano

Fried cod and sweet onions

10:25 pm, Casa Colonica 1930, Negombo, Lacco Ameno
In the kitchen as pasta maker Giovanni Assante of Gerardo di Nola prepares his pasta and beans. Yum!

Jack Monti and Giovanni Assante

Pasta and beans/ pasta e fagioli

Spaghetti, pine nuts, raisins and very very hot chili peppers

Dessert! Sfogliatelle and donuts

September 18, 2017

00:15 am  Ischia Porto

Lights out for me! I have a ferry to catch at 0620 am!Yikes!

8:02 pm Negombo, Lacco Ameno

A full day of school, a rush to the ferry, and a quick taxi ride - my 2nd night at the Safari!

Around 2,500 people attended this fundraising event.  For forty five euro, guests had the chance to try five dishes choosing from over 100 chefs, pizzamakers, and pastry chefs. 

First stop: Chef Zone

Chef Crescenzo Scotti's stuffed pepper

Chef Lino Scarallo

Scarallo's beef and marinated eggplant sandwich and horseradish sauce

Chef Domenico Iavarone

Golden fried calf's head, white beans, and marinated onions

8:22 pm Negombo, Lacco Ameno
Pizza and Panini Zone

Gianfranco Iervolino's pizza with anchovies, garlic and black olives.

Gianfranco Iervolino

Ivano Veccia

Giuseppe Pignalosa's rucola, yellow tomatoes and tuna

Giuseppe Pignalosa

Bifulco's tuna and yellow tomato sandwich

8:57 pm Negombo, Lacco Ameno

Back to the Chef Zone

Chef Palamaro's dish starring pecorino cheese, pepper, sea snails, mantis shrimp, and frairielli greens

9:05 pm Negombo, Lacco Ameno
A little rock music with guitarist Matteo Di Meglio and company.

 9:09 pm Negombo, Lacco Ameno
Chef Zone
A quick conversation with Chef Crescenzo Scotti - (who later served as my uber driver!)

Chef Scotti and Emanuela Mazzella

Chef Umberto De Martino

Chef Giorgio Bartolucci's bastoa', foie gras, and apricot chutney

Chef Giulio Coppola's mussel soup

Chef Ciro Mattera's tanuta fish with burrata cheese,lettuce and red saurkraut

 9:56 pm Negombo, Lacco Ameno

Pastry Zone:

Here I found a couple of familiar faces and tried some tasty pastries.

Pastry chef Nello Iervolino's dish reminds one of candy often given to kids by their 'nonna'/grandma

Pastry Chef Angelo Tramontano's fried San Giuseppe zeppole

Random pics from social media...

September 19, 2017

05:25 am Ischia Porto
My taxi picks me up at my hotel.  Another ferry to catch! Grooooaaaan!

8:20 pm Ristorante Indaco, Lacco Ameno

Perfect location for aperitifs prepared by Michelin starred chefs for the last evening of Ischia Safari.  About a hundred or so guests.  I even wore a dress.

Chef Andrea Migliaccio

Migliaccio's pasta al genovese, beans, and friarelli greens

Migliaccio's marinated amberjack in tomato water with avocado, annurca apple, and sea asparagus

Butcher Mario Carrabs bbq platter

Chef Francesco Sposito's soft taco with celery, turnip, tuna, and a pistachio vinagrette

Sposito's crunchy part of fried macaroni

Chef Vittorio Fusari's perch fish cerviche and amberjack spritz

Chef Giuseppe Ianotti's 'tonnato sbagliato'

Franco Pepe's fried Ciro pizza

9:56 pm Ristorante Indaco Lacco Ameno
After aperitifs poolside, I'm led to my seat inside Indaco for the start of the main portion of our meal.  Each dish served with a glass of champagne.

Chef GaetanoTrovato's oyster and burrata cheese appetier

Chef Bobo Cerea's risotto with tarragon cream, pumpkin bisque, and sea scallops

Chef Gaetano Trovato's agnolotti pasta with red shrimp, zucchini, mint and caviar

10:57 pm Ristorante Indaco
A quick peek in the kitchen!

11:05 pm Ristorante Indaco Lacco Ameno
Back at the table...

Chef Pino Cuttaia's beef fillet, artichoke oil, and potato

11:22 pm. Ristorante Indaco Lacco Ameno
Pic with the brigade of the night.

Time to head outside behind the restaurant, on practically hugging the sea for dessert! I tried 2 dishes- that's all I had space for!

Pastry Chef Carmine Di Donna's passion fruit

Pastry Chef Antonino Maresca's 'Mexico and Clouds'

 20 September, 2017
02:00 am Ischia Porto
A last get together with friends while waiting for the ferry - at 2:30 in the morning!

So, that's my diary!
A grande grazie to Chef Nino Di Costanzo, Chef Pasquale Palamaro and my partner in crime, Ivano Veccia.

Ciao Ischia
Ciao Ischia Safari-

A presto