A proper oasis in the hectic waterfronts of Campania. Behind it, the hard work of Giorgio Scarselli, a man that in 2010 decided to come back and stick around in the place that his grandfather Franco and his father Riccardo made famous. And he did, managing the restaurant that overlooks the beach, Ischia and the Vesuvius, with a special care for the fulfillment of the palate.
Now with a plus, a new entry in the kitchen: the Japanese chef Fumiko Sakai. A shy smile, he leaves the buoyancy to his dishes, sunny and powerful: beccafico mullets, panzanellas weaves, gazpachos, burratas and red prawns, fusilli painstakingly shaped with the typical ferretto, even an excellent cold ramen.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
