29 Novembre 2017
Pasquale Palamaro, chef at the Michelin-starred Indaco restaurant in the Regina Isabella hotel on Ischia will be cooking at the Academic Tables on Tuesday November 28 and Wednesday November 29
The island of Ischia, off the coast of Campania, combines natural beauty with a rich gastronomic heritage. A popular tourist destination, it is home to a number of historic hotels. One such is the Regina Isabella, famed for its restaurant, Indaco, helmed by chef Pasquale Palamaro and holder of a Michelin star.
Cooking such haute cuisine in a five-star hotel demands intense passion, unfailing rigor, great creativity and an inexhaustible interest in research, and luckily Palamaro has all of these gifts. In a number of interviews he has described his cuisine as being cosmopolitan while also focused on the local ingredients produced on Ischia and the nearby Campanian mainland.
On Tuesday November 28 and Wednesday November 29 Palamaro will be cooking at the Academic Tables in Pollenzo.
On Tuesday he will be preparing an escarole soup with cannellini beans, ricotta with thyme and salted anchovies and almond shavings; Risott-8 with Ischia lemons and island herbs including thyme, marjoram, basil, rosemary, tarragon, sage, oregano and parsley; and “a memory of grandma Angela,” with the Neapolitan greens called friarelli and beef. Dessert will be a sfogliatella, flavored with oranges and lemons.
On Wednesday the menu starts with a flavorful chickpea soup with rosemary, Parmesan ash and whipped salt cod dumplings, followed by a mixed pasta with potatoes, Agerola smoked provola and basil pesto. The main is dolphinfish with Savoy cabbage, oregano and San Marzano tomatoes, while the dessert is based on Dulcey chocolate with peanuts and mango.
Learn more about the Academic Tables >
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