...Eggplant layered with fresh Italian style mozzarella & baked to perfection...
...a Caprese salad of fresh home-grown tomatoes and basil topped with buffalo mozzarella and drizzled in extra virgin olive oil...
...Tender veal fillets layered with prosciutto...
...Grilled bell peppers accompanied by home preserved olives...
...Linguine pasta tossed with fresh basil pesto...

Fresh, home-cooked, Southern Italian food is the heart and soul of LaCasereccia’s cuisine. It’s unforgettable flavour lies in the simple combinations of the freshest and tastiest ingredients, not to mention family secrets that have been passed down through the generations. Using only seasonal produce grown right here on the island means that our fresh ingredients are organic and rich in intense flavour because the volcanic soil provides the perfect balance of minerals and moisture.

Seafood Locally caught seafood hand selected by one of the family is always on the menu: Oven baked Sea Bass, Grilled Swordfish, Marinated anchovy fillets, Crisp battered Calamari, Marinated Octopus, Sweet delicate Mussels, Succulent grilled Prawns and seasonal fish served with fresh tomato wine salsa or simple dressings of olive oil, garlic, lemon and parsley.

Pasta If you thought all pasta was made equal, think again. At LaCasereccia, the pasta which will accompany your sauce is specifically chosen for it’s ability to accomodate the texture and flavour of ingredients used. Pastas include: Spaghetti (long, round pasta); Tagliolini (long, stringy egg pasta); Tagliatelle (wide, long, flat egg pasta); Linguine (thin, long, flat pasta); Bavette (similar to linguine but thicker); Penne (thin, round tubes); Paccheri (large, round tubes); Gnocchi (soft potato dumplings) and Raviolini (pasta pockets filled with spinach and ricotta). Pair your favourite pasta with one of our delicious sauces or order as we recommend it. On the island, some specialty pasta sauces start from either a tomato or cream base and are combined with either seafood, prosciutto ham, mushrooms, seasonal vegetables, and finally topped with fresh parmesan cheese or Italian style Mozzarella.

Pizza Naples and it's surrounds are world-renowned for the best pizza. The famous Margherita - toppings of fresh tomato sauce, buffalo mozzarella and fresh basil leaves - was a Neapolitan creation. The Italian art of good Pizza making is a closely guarded secret of which Lorenzo has mastered. With the knowledge acquired from studying with a Napolitan master, and paired with some personal touches to the technique, his pizza is well sought after. After 200 pizzas his dough was considered adequate to sell. More than 13,000 pizzas later and Lorenzo has undoubtedly mastered the art, making delicious light crispy pizza bases topped with fresh simple ingredients woodfired in the restaurant’s pizza oven.

The Island of Ischia is iconic for it's larger-than-life lemons, deep red tomatoes, zucchini and brinjals, red and yellow peppers, and leafy greens such as scarolla (like lettuce) and friarelli (like a combination of long-stem brocolli and spinach). Thus, you will find alot of these ingredients make up some of the popular dishes.