Linguine al limone con antipasto di crudo

Flavors that come together in a harmonious union is the prerogative of Il Fortino restaurant, overlooking the sea and offering dishes.
A simple but refined cuisine with innovative flavors thanks to the inventiveness of 3 young chef Armando Gaetano and Emanuele who, guided by the experience of chef Peppe, will delight the curious palates served by able Juan!

Ingredients for raw appetizer

raw oysters and prawnsi


1 lemon grated, 30 gr of extra virgin oil, 1 tablespoon of Parmesan, parsley, salt


While pasta is cooking, grate the lemon in a pan with oil in place of garlic for a few minutes and add a little water cooking until creamy with lemon juice. At the end of cooking, add a sprinkling of Parmesan and once ensconced add parsley to decorate.

Dish reviewed in the August 2014 Ischianews magazine