I menu de LA CUCINA DEL MONASTERO
Our kitchen, under the direction of Chef Michelangelo Iacono, takes guests on a journey to discover the flavours of Ischia, with three menus that pay homage to the island's traditions.
Chef Iacono deserves credit for wanting to pay homage to both island traditions and for being the first on Ischia to adopt the concepts of Merecoppe, Merevascio, and Cala Cala (a skilful blend of the two cuisines) in the kitchen, creating the tasting menus that characterise our offer. Insula minor, an all-vegetarian proposal, was added to these.
The aim is to offer simple but refined dishes that highlight the raw ingredients, always of excellent quality, from the vegetables — mostly grown in our 100% organic garden (which can be visited on request) or bought from local farms — to the fish and meat — always fresh — and the bread, baked daily with sourdough.
Merecoppe
€ 90/per person
It is a tribute to the local cuisine of our island: the term Merecoppe (from the Greek "mèros", which means part, region, and from the Neapolitan dialect expression "n'copp", which means above, on top) translates as "upper part of the island" and refers to the hilly areas, mostly rural in nature. In Merecoppe, people lived on the fruits of the land, bred rabbits and made wine, eating mainly white meat, eggs, potatoes and lots of vegetables.
- Stuffed aubergine
- Bio local egg with “porcini” mushrooms and potatoes
- As "caprese" ravioli
- Candele pasta with rabbit sauce
- As a "genovese" with Annurca apple
- Little desserts
Merevascio
€ 95/per person
The menu is a tribute to the Ischian seafood cuisine; the term Merevascio (from the Greek "mèros", meaning part, region, and from the Neapolitan dialect expression "vascio", meaning below) means "lower part of the island" and refers to the coastal areas of Ischia. The inhabitants of Merevascio were almost all fishermen or small merchants, who ate mainly fish and seafood.
- Tartare of the day with fruit and crunchy vegetables
- Prawns with chickpeas from Ischia
- Citrus rice with black Maronti squids and wild fennel
- Mescafrancesca pasta "Gerardo di Nola" with “zampognari” beans and shellfish
- Cod and escarole
- Little desserts
Cala Cala
€ 95/per person
The rivalry between Merecoppe and Merevascio was overcome from time to time by the practice of Cala Cala, or the exchange of products between fishermen and farmers. From the land overlooking the sea of Cartaromana, the peasants would lower a basket of vegetables, wine and meat to the fishermen waiting on the boats down below; the basket would come back up, in the bucolic world of Merecoppe, full of shining fish.
- Fish carpaccio with potatoes and “friarielli”
- Prawns with chickpeas from Ischia
- Citrus rice with black Maronti squids and wild fennel
- Mescafrancesca pasta "Gerardo di Nola" with “zampognari” beans and shellfish
- Blue fish, eggplant parmigiana and cocoa
- Little desserts
Insula minor
€ 90/per person
Based on Merecoppe and Merevascio, we have created a menu for those who have chosen a vegetarian diet, so that you can enjoy the flavours, colours and aromas of our cuisine with a light heart.
- Stuffed Aubergine
- Bio local egg with “porcini” mushrooms and potatoes
- As "caprese" ravioli
- Spaghetti "Monastero" with garlic, chilli, pine nuts and raisins
- Raw and cooked vegetables with mulled wine
- Little desserts