Summer Dinners

MARE DA AMARE


from Jun 28, 2019 to Oct 3, 2019

The unmissable SUMMER DINNERS event reaches its 15th edition, the food and wine event that takes place in the enchanting location of the Regina Isabella Resort, renews its appointment with taste.
THE 15th EDITION OF THE SUMMER DINNERS IS SEA TO LOVE
SEA TO LOVE, this is the theme chosen by the Chef-patron Pasquale Palamaro for the 15th edition of the SUMMER DINNERS food and wine festival held in the enchanting INDACO, starred restaurant of the Regina Isabella Resort in Lacco Ameno, Ischia.

The project, born out of the will of Luigi Cremona to stimulate a challenge in the kitchen and, at the same time, offer an always new experience to customers, consisted in star chefs from Italy and all over the world parading in the Indaco 56 kitchens to testify a high and quality interpretation and in signature cuisine. A long journey through the regions of Italy and the various continents, which stimulated Pasquale Palamaro’s creativity and enriched his constantly evolving cuisine, until he reached maturity with the awareness of being, and wanting to be, a great interpreter of sea.

In reality, the development theme and method are those already made last year, but the success of the public was so great that Pasquale Palamaro decided to propose it again for the current season. You will experience the sea, all-round, in the three events of the season, to be considered as an opportunity to raise awareness on hot topics such as overfishing, sustainable and non-sustainable practices, respect for small fishermen, the importance of biodiversity.

No menus shall be defined for these evenings, what is fished by the small fishermen during the night is cooked and the real protagonists of these evenings are indeed the small fishermen of the island telling about their life experiences during the evening.

The chefs invited to Ischia by Pasquale Palamaro as capable interpreters of the sea in its various expressions are Giuliano BALDESSARRI of the Aqua Crua restaurant in Barbarano Vicentino, Michelin star, on 20th July. Born in Trentino, he trained in Cortina and Cernobbio first, then at the court of Marc Veyrat and it is in France where he met Massimiliano Alajmo of which he will become sous-chef, remaining alongside him as teacher and friend for ten years. He opened his Aqua Crua in the Vicenza area in 2013 and won the first Michelin star in 2015.

The protagonist on 24th August will be Giuseppe RACITI of the Zash restaurant in Riposto (Catania). Mild, apparently silent, actually lively and witty, imaginative, visionary, funny, these are just some of the adjectives Giuseppe uses to describe himself, highlighting an entirely Sicilian temperament. Student of masters Ezio Santin and Massimo Mantarro, he has had other experiences in famous 5-star hotels in Switzerland and then returned to his Sicily in 2014 as the first chef of Zash, the restaurant of the homonymous country boutique Hotel, where he obtained the first Michelin star in 2019.

On 21 September, Luca Abbruzzino will close the event, Three are the words that contain the essence of Luca Abbruzzino’s cuisine.
Instinct, which is the part most linked to creativity, the one that pushes you to dare and experiment; taste, without which no chef could ever elaborate his own dishes, combining raw materials and ingredients, testing new recipes, and, finally, memory, the one that comes from the emotional and personal baggage of each of us and that is linked to the slightest memories and intimates related to food that have accompanied us from our childhood.
The Chefs’ creations are accompanied by the products of Consortium Brodo, a network of small companies producing food excellences in the Cilento area, – www.brodofood.it – united by the desire to produce respecting biodiversity and the Mediterranean diet.

Among the excellences participating in the event, also the GIOLI farm in San Giorgio a Cremano, dedicated to the production and collection of the Piennolo tomato, a long history of farmers linked to the black earth of the Vesuvius. Whatever is grown on this fertile soil, rich in mineral elements, gains an extraordinary flavour.

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July 20th
Giuliano BALDESSARRI of the Aqua Crua restaurant in Barbarano Vicentino, one Michelin star.
Born in Trentino, he trained in Cortina and Cernobbio first, then at the court of Marc Veyrat and in France he meets Massimiliano Alajmo becoming his sous-chef, remaining alongside him as teacher and friend for ten years. In 2013 he opened his Aqua Crua in the Vicenza area and in 2015 he won the first Michelin star.

 

August 24th –
Giuseppe Raciti
Giuseppe RACITI of the Zash restaurant in Riposto (Catania), one Michelin star.
Mild, apparently silent, actually lively and witty, imaginative, visionary, funny, these are just some of the adjectives that Giuseppe uses to describe himself, highlighting an entirely Sicilian temperament. Student of the masters Ezio Santin and Massimo Mantarro, he lived other experiences in Switzerland in famous 5-star hotels, and then returned in 2014 to his Sicily as first chef of Zash restaurant of the homonymous country boutique Hotel, where he obtained the first Michelin star in 2019 .


 

September 21th
Luca Abbruzzino
Luca Abbruzzino – Three are the words that contain the essence of Luca Abbruzzino’s cuisine.
Instinct, which is the part most linked to creativity, the one that pushes you to dare and experiment; taste, without which no chef could ever elaborate his own dishes, combining raw materials and ingredients, testing new recipes, and, finally, memory, the one that comes from the emotional and personal baggage of each of us and that is linked to the slightest memories and intimates related to food that have accompanied us from our childhood.

 

October 18th
Alfonso Caputo
Alfonso Caputo from the Taverna del Capitano in Massalubrense.

Coming soon.

Watch the videos of the 2020 edition

“For this year’s Summer Dinner series, which will be held at our Indaco restaurant, I decided to bring my love for the sea to the table and create a truly unique dining experience for our guests. Years ago I chose to return to Ischia, and become a “chef of the sea.” As the sea is an inexhaustible source for raw materials, I’m able to constantly experiment and create new unique flavors thanks to the rich abundance of ingredients right outside our kitchen.”

Pasquale Palamaro


 

Di seguito, alcune foto delle Summer Dinners

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