An Ischia native, Chef Giuseppe D’Abundo has been part of the Mezzatorre team since the very beginning. His connection with the property and the island at large shines in his cooking, with menus that offer subtle reinterpretations of local dishes.
Clever and always surprising, his creations pay homage to traditional flavours while elevating them to new heights, thus putting on the table modern Mediterranean feasts.
That approach shines brighter in D’Abundo’s fish-based and pasta dishes, for which the Chef selects only the freshest catch and the most premium of ingredients, with an eye towards sustainability and seasonal produce. His crowd-pleasers are too many to count, but ask him directly what he’s most proud of and he’ll likely mention his “scialatielli ai quattro pomodori” – an unpretentious primo with a tangy tomato sauce – and elemental “crudi di pesce” – raw fish platters – two creations that, in their humbleness, never fail to deliver an unforgettable meal.
