Acqua Pazza

At Acqua Pazza in Ponza every summer is the best summer ever, and their spaghetti with sea urchins, prepared by chef Patrizia Ronca and served by that gentleman called Gino Pesce, are the best ever eaten. As it happens, the restaurant is as welcoming as ever.

As it happens, the bubbles they serve you when you arrive, are always remarkable; and the Rigatoni with calamaretti a spillo or the Carpaccio of red prawns and mango or the Amberjack with courgettes alla scapece, are all excellent and bought from the local fishermen, coming only from the waters surrounding the island. 

Belinda Bortolan

vent'anni (quasi) di esperienza nella comunicazione e nel marketing enogastronomico e alberghiero, ha scritto per L'Espresso ed è docente per scuole di specializzazione post lauream