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Fried buffalo mozzarella in filo pastry

Our philosophy is: 'The flavour and tradition', from the research of fresh fish to the use of tomatoes, courgettes and local aromatics herbs by chef's mum, Mrs Filomena. Chef Nicola cooks for passion and for friends, fortunatley also for customers.

Dish of the month

 Fried buffalo mozzarella in filo pastry.
The dish that best represents Campania’s cuisine in the world, the Mozzarella di Bufala, meets a somewhat exotic ingredient such as Pasta Fillo, the combination of these two products creates a truly delicious and innovative dish. At the sight of the dish looks like a golden bundle, the taste is warm and crunchy inside the mozzarella is warm. The play of contrast between crunchiness and softness satisfies the taste and amplifies the sweet and soft tendency of the dish. The mise en place is embellished with rocket, red tomatoes and balsamic vinegar that give the dish a touch of freshness and counterbalance the basically sweet dish. A balanced dish that is excellent to eat but above all beautiful to look at.

Value: A short walk from the harbor of Forio stands the ‘Zi Carmela’ Restaurant, a traditional restaurant specialized in the preparation of seafood dishes, but with a good choice of earthen dishes such as the famous ‘Coniglio all’ischitana’ (available by reservation only). For about a year, the Zi Carmela Restaurant has welcomed a small novelty: the presence of Antonella Rusciano, a well-known face of Ischia and an authoritative critic on pizza. The pizzeria is open every day of the week, only in the evening and also offers a take-away service.
Masters not only in the field of cuisine, but above all in the art of hospitality, the staff of Zi Carmela always welcomes you with a smile and knows how to leave the customer with the beautiful and rare feeling of being at home.

Discover the Zì Carmela restaurant

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