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

Vineyard Hopping - Ischia Tour, July 17, 2024

If you’re looking for an unforgettable experience that blends the best of Italian wine culture and picturesque coastal charm, then our Andiamotrips Vineyard Hopping - Ischia tour is just the ticket! Priced at a very reasonable 85 euros, this tour promises not just an exquisite taste of local wines but a delightful immersion in island life. We’ve crafted this adventure with wine lovers and wanderlusts in mind, ensuring every moment is both enriching and enjoyable.

Our journey begins with a convenient roundtrip transportation from Pozzuoli to Ischia, setting the tone for a hassle-free day of exploration. Upon arrival in Ischia, we kick off the day with a traditional Italian breakfast of coffee and a cornetto – a perfect fuel for the adventures ahead. From there, our local guide will lead us through the unique viticultural landscape of Ischia, where we’ll visit three distinctive wineries. Each winery offers a special glimpse into the island’s rich winemaking tradition, from the volcanic soils that nurture the vines to the passionate vintners who craft each bottle. We’ll have the chance to sample a variety of wines, including the island’s celebrated Biancolella and Forastera whites, as well as the robust Piedirosso reds. These tastings are accompanied by insights into the history and techniques that make Ischia’s wines so exceptional.

After our vineyard visits, the tour continues with a relaxing stop in the enchanting town of Sant'Angelo. This quaint, car-free village is a gem of the island, offering a serene atmosphere perfect for a leisurely stroll. As you wander through its narrow streets, you’ll discover charming shops, inviting cafes, and stunning coastal views. Take some time to enjoy an ice cream at one of the local gelaterias or simply soak in the beauty of this idyllic location. The combination of Ischia’s exquisite wines and the charm of Sant'Angelo makes for a truly memorable day.

Don’t miss out on this incredible opportunity to experience the best of Ischia. Sign up for our Andiamotrips Vineyard Hopping - Ischia tour today by visiting this link. You’ll leave with a deeper appreciation for the island’s winemaking heritage and unforgettable memories of its stunning landscapes and warm hospitality. 

Fantasticaaa Ischia

 

View of Sant Angelo

One of my favorite places in Campania has to be Ischia.  The big green island has a special place in my heart. There is sooo much to do here- from lounging around the beach, hiking, thermal spas, or visiting historical gardens or castles.

Recently, I created a list of some of my top places to visit on the island.

It is by no means a 'Top 10' or any other type of classification. In fact, the list is in a random order. Check out the interactive map below!

Bar Ristorante Ida

Restaurants

1.Ristorante La Grotte Del Fiore

2. Corbaro Park Restaurant

3. Azienda Agricola U'Scilatur

4. Il Monastero

5. Ristorante Bar Da Cocò

6. Trattoria Il Focolare

7. Chalet Ferdinando a Mare

8. Ischia Salumi

9. Garden Fruit Ischia

10.Dani Maison

11.Ristorante Indaco

12. Bar Ristorante Ida

13. Porto 51

14. HotelVilla Sirena

Negombo

Thermal Spas

1. Negombo

2. Parco Termale Giardini Poseidon

3. Parco Castiglione Resort & Spa

Antonio Mazzella during the harvest

Wineries

1. Cantine Antonio Mazzella

2. Cenatiempo Vini D'Ischia

3. D'Ambra Vini D'Ischia

Places mapped by Wanderlog, a trip planner on iOS and Android

Back to Dani' - Dani' Maison Restaurant, Ischia (Na)

If you ask me, 'Karen, how was your lunch with Chef Nino Di Costanzo/Dani'Maison Retsuarant ? What was your favorite dish?' I'd pause a bit, because it is a question that has an answer, or answers, that may or may not make sense to you. Because my answer takes into account an evolution, if you will, of the dishes/moments/ experiences that I have shared with the chef since I met him nearly 7 years ago.

My answer takes into account the excitement of arriving at the gate, the garden, the breeze on those cool afternoons, the heat on those hot Ischitano summer days.

It takes into account the music in the dining room ( the chef loves Pino Daniele ) the artwork on the wall, the changes over the years of his mise en place, etc. So- I usually don't answer - at least not right away. and pics? Well, maybe later.

BTW, towards the end of yesterday's lunch service, I managed to catch the chef's attention. 'Nino, look at this pic.. it's from2016,

your first season, my first visit...'

'2016...' he whispered. I think he also smiled...hard to tell with the mask, but I'd like to believe that he did...

Zi Nannina A' Mare, Ischia Porto Ischia (Na)

Chef Enzo David

Ciao Enzo! See you for dinner at 9? 

My message to Chef Enzo David, Zi Nannina A' Mare one steamy August evening. 9 pm may seem late - but no!  I'm in Italy, it's the summer, and this is how we roll.

My recent visit to Ischia included a summer dinner in the garden of Zi Nannina a Mare, in perfect view of the class, with a bellissimo soundtrack of summer lounge music.  And though it was hot and quite humid that evening, it didn't distract me tanto from the chef's summery degustazione/tasting menu that David had in store for me.  Let my serata stiva/midsummer night  begin.

After a quick look at the wine list, I decided on a white wine from Ischia - Forestera from Cenatiempo...on of my favorite wineries on the island.

Then the meal began.  A summer parade of dishes that not only balanced flavors and territory, but were pleasing to the eye as well as the palate.  

Chef David's benevenuto...

Spaghetto, garlic, extra virgin olive oil, red chili , and with grue dl cacao from toasted fava bean and raw shrimp.

Then David treated me to two appetizers;

Curly thin zucchini stuffed with burrata, amberjack sashimi, and little bursts of salt, lime, and olive oil courtesy of the chef's mojito cocktail pearls.

Then the chef pushed the envelope with his next appetizer presenting  flavors that were a little, well, piu forte/stronger.

Raw and cooked red prawns  marinated in ginger with a cream of provola di Agerola cheese, and crispy artichokes on top.

David's fantastic first stars classic Campania flavors suited up for the summe.  Pasta alla genovese features beef that has been slow cooked alongside yellow onions. Chef David's version for 2018?  

Fresh tortelli pasta filled with mascarpone cheese, spring onions and Parmigiano Reggiano cheese.  On the side tender  slow cooked beef (7/8 hours) and Provolone del Monaco cheese. 

Moving back to the sea, David decided to take me to Sorrento.  Tonno a Surriento, the name is a twist on a classic Neapolitan songTorna a Surriento/Come back to Sorrento.

Tonno means tuna and that is the star of this dish.  But it also features products from the peninsula including roasted daterini tomatoes, lemons, and basil.

Bellissimo!  Ready for the desserts!

First stop a predessert with predessert - spicy strawberry - with a syrup which includes  schzeuan pepper, lemon, campari. 

 All of this on a matcha green tea meringue crunvle and homemade vanilla ice cream.

The end...or almost.

The main event- creamy pistachio ice cream, ground cocoa,  Cervia salt, and  passion fruit.

Before the night was over, before I headed back to my hotel, I had a chance to chat with the chef...about his dishes, his  past,  present and future.  A chance to hang out while he plated up  a few little desserts to tie me over...

Desserts, though despite their size, still combined the passion, attention and dedication that I noticed during the entire evening...

Grazie, Chef!  A presto!

A Mare/A Tavola! Ristorante Ida, Barano, Ischia (Na)

And what if I get off at the wrong stop?  I wrote...
Impossible, responded Ivan (Maresca).  Maronti is the last stop!

I was seated on a window seat on the air conditioned Linea 5 bus heading from Ischia Porto towards Maronti.  And during that 20 minute or so bus ride, I found myself shooting off a few Whatsapp© messages to Ivan Maresca. He along with Angelo Pesce were expecting me at Ristorante Ida, the tavola to Bagno Ida's mare.

A simple  bus ride , but that didn't seem to calm down the butterflies that were accompanying me on the  way.  Though I haven't been to Ida before, I felt as if I had already hung out with the team since I am a faithful follower of Pesce and Marsca's Instagram Stories© and Facebook© live posts.  Check the latest out here.

 The bus stopped at the small piazzetta of Maronti and I along with everyone else got off and headed towards the beach. Maresca's instructions included to make a left and they'd be the third restaurant on the beach.
Arrivata!  I headed straight to the tiny kitchen to say hello, chat a bit, then check out the catch of the day.  Today codfish in the house!

I'd hook up with it later...at lunch time.

I had a couple of hours or so to check out the beach.

A Mare! The Pesce family has been running this slice on the sand  since 1959 which not only includes the ristorante, but a bar and private beach as well.  It didn't take long for me to feel at home, and those butterflies?  Well, they flew away a long time ago.

1:15 pm, lunchtime. I headed into the restaurant, but before sitting down in the dining room featuring that cool sea breeze and floor fans, I decided to head back into the kitchen.  Nearly 100 degrees F, but that didn't matter.

 Chef Angelo Pesce

Ivan Maresca

Chef Angelo Pesce was preparing spaghetti with fresh shrimp and he didn't mind taking the time to share a couple of tips and suggestions on how to replicate the dish at home.

At this point I was more than hungry.  A Tavola!
A small pitcher (or two) of white wine and peaches added that touch of home.

Beginning with the appetizer of the house - and since we were a mare...

Marinated anchovies, green sauce and Campari orange gealatin;
Lemon marinated castagna fish (from the sea bream family), bonito (marinated three times) and wild salmon on marinated red onion and lemon;
Silver scabbard fish parmigiana  with olive oil powder;

Pistachio shrimp on buffalo ricotta cheese;
Tuna tataki with burnt eggplant sauce;
 Stuffed anchovies with provola with citronette dressing;
Salmon fried in airbag flour on orange sauce


This was just the beginning.  It seems as though the world knows about my love for spaghetti, so Pesce sent out a hearty serving of the house specialty.  Spaghetti alla Ida.

This dish has been a popular menu item for quite some time and I could easily see why.  Clams, cuttlefish, toasted pine nuts, breadcrumbs, and lemon make this dish one of my favorite pasta dishes of all time.

A piece of bread or two to soak up the flavors that remained on the plate.

Remember that cod fish that I met in the kitchen earlier?  Well, it arrived next.  This time filleted, breaded and lightly fried.

It shared space on a beautiful sea green ceramic dish (made by Maresca's mom - Anna Barone) with seasonal vegetables such as green peppers/frigitelli, zucchini, eggplant and tomatoes.

As I was eating, I noticed the environment around me.  Diners like me who were sitting down to full lunches, or those who preferred tomato salads, bruschettone, or  the popular zingara sandwich.

Dessert? I was asked?
How about some fruit? I suggested as I eyed the peaches that had been soaking in the house wine for at least a couple of hours.

Fantasticaaa!

Clockwise from the top - Andrea Di Iorio, Pesce, Me, Carlo Di Scala and Maresca

Grazie Ivan for the 'end of service selfie!!!