Ischian rabbit

We are in the area of Ciglio in the town of Serrara Fontana, just so close the church dedicated to Tifeo, the giant who holds the island.

Dish of the month

 Ischian Rabbit.
More than a recipe, it is a ritual. Quick passage in oil and continue for half an hour with white wine and garlic. Then chilli and tomato, in moderation. And the piperna, the wild thyme symbol of this land. At the table comes the steamy terra cotta cooking pot, with the potatoes cut by hand and then fried. The thighs, stuffed with bacon, garlic and aromatic herbs, are the family seal. World Heritage. As well as the cooking sauce, a must for pasta. Bucatini, as tradition dictates. Homemade Fettuccine, for those who want to dare.

Value: A hymn to the island’s rural tradition. The rural landscape, the simple furnishings, the sincere warmth, the naturalness with which the best of the vegetable garden and the family cookbooks is offered. Unmissable experience to capture the essence of the island. Attention to detail is everywhere, from the careful selection of tomatoes to the final Smile: the sweet wine of the house proposed with artisanal glasses. This restaurant is a family, it makes you want to be part of it. He knows how to welcome with the amiable pride of those who have always done this work. It is almost superfluous to emphasize the excellent value for money.

Discover the Taverna Verde restaurant

See all the pictures of the typical dishes and recipes of the island of Ischia