Ingredients and technique
The chef dares, has fun and makes the guets participate with whims and vices that can undergo small variations on the theme.
The fish is quickly marinated with extra virgin olive oil, citrus peel and chives. On the Hot grill for a few minutes, just long enough to make a thin external crust that leaves soft the inside of the fillet.
Served with lemon pepper, croutons and braised escarole with garlic, capers and olives. The accompanying sauce is made from homemade yogurt. Tasty, dense and flavored with grace and fresh herbs.
Value: Very particular architecture, ancestral, with a wonderful terrace, carved out of a green tuff rock. All projected to the north-west, directly towards the beauties of Forio.
And in addition there is the sunset that is increasingly red there, an unmissable spectacle.
The service in the dining room is attentive, with friendliness and familiarity we take care of customers who return over the years, pampered by a cuisine that experiments and never disappoints.
Mediterranean flavors at its finest, fun dishes even if always following the Neapolitan tradition, the grace and strong personality of the hosts can be felt in the air.
Il Fortino is a reconciling oasis, an experience not to be missed.
