Boats loaded with fish fresh out of the sea approaching the pier of the hamlet at the foot of the islet.

for a coffee worthy of the best Neapolitan tradition and perfect partner of the classic Ischian croissant with cream and black cherry.

Behind the walls built by the Aragonese who made it inexpugnable over the centuries, the Castle contains the synthesis of the history of Ischia from the Middle Ages to 1809, when it was abandoned by the population and transformed into a prison by the Bourbons.

A few steps away, right in front of the Cathedral dedicated to the Assumption, much older than the current Baroque version and a treasure chest of valuable works of art including a 13th century wooden Christ.

The skill of the Ischitan potters dates back to ancient times, and this ability of local craftsmen and masters of terracotta, working with great passion and creativity has remained somehow magical: they are the perfect heirs of a glorious past, made of exchanges and splendid commercial affairs, of...

In the heart of the hamlet of Ischia Ponte, already Hamlet of The Sea in the Middle Ages, the rooms of the 18th century Palazzo dell’Orologio tell in all its complexity and diversity the deep bond that in history has linked the people of the island to its sea.

In the rooms of the 18th century Villa Arbusto, on the hill behind the center of Lacco Ameno, the Archaeological Museum of Pithecusae traces back every phase of the ancient history of Ischia, through artifacts found from the fifties of the last century in all the archaeological sites of the island.

On the road leading to Forio, a stop at the luxuriants gardens La Mortella is mandatory, which is among the ten most beautiful in Italy.

Summer knocks on the door of my hotel room. Last night I slept in a corner of paradise: the "Castiglione Thermal Park" is in fact the only one on the island to have its own hotel inside the park.

Two large slices of bread (strictly cooked with wood or pellets) which are enclosed, once mayonnaise spread inside, on a horizontal layered filling of raw ham, fiordilatte cheese, salad tomatoes (the size of fried green ones .. at the train stop , trivial quote for cinephiles) and, then...

The rabbit, together with a whole head of garlic, is browned in touches in the sartana, a traditional copper pan. After browning, it is transferred into the "tiano", a pot in terracotta, particularly suitable because it evens the heat of the flame and maintains the humidity.