Ischia, the island that embraces the soul
Between ancient history, traditions that dance through time, and flavors that taste of the sea and memories
There is an island in the heart of the Mediterranean that is not just admired: it lets itself be lived, touched, and listened to.
It is Ischia, the largest of the Phlegraean Islands, lying like a green pearl in the arms of the Gulf of Naples. It is a place that enchants travelers, welcoming them with an embrace scented with lemons and captivating them with stories whispered by the wind among the vines, the waves, and the quiet alleys at sunset.
A past engraved in stone and sea
Ischia has ancient roots, sinking into a land forged by fire and shaped by time. It was the first colony of Magna Graecia, Pithecusa, and still preserves precious artifacts such as the Cup of Nestor, one of the oldest examples of Greek writing. Every stone of the Aragonese Castle tells of distant battles and loves, every thermal cave holds secrets of Roman emperors and noblewomen in search of health and beauty. But Ischia is not just history written in books: it is a memory that vibrates in the air, it is the voice of old women telling legends while sitting in the shade of bougainvillea, it is the echo of a past that is gracefully reflected in the present.
Traditions that smell of belonging
Traditions here are not just celebrated: they are lived. They are breathed.
The dance of the ‘Ndrezzata, for example, is not just a show: it is an ancient and symbolic ritual that explodes in the colors and sounds of Buonopane during Easter Monday. The movements, the drums, the voices: everything speaks of pride, memory, and identity.
And then there is the feast of Santa Restituita in Lacco Ameno, which every May lights up the heart of the island with lights, illuminated boats, processions, and theater. It is a festival that combines faith and spectacle, a collective poem that flows through the hands of fishermen and the whispered prayers among the pews of the church.
Flavors that speak of love for the land
But perhaps the most intimate part of Ischia is revealed at the table.
Ischia-style rabbit is a warm embrace: patiently prepared in ancient terracotta “u tian” pots, cooked with cherry tomatoes, garlic, white wine, and a cascade of aromatic herbs. It is the Sunday dish, the dish of families and chatting under the pergola.
You can find it at Ristorante Terra e Sapori, in Forio. Margherita and Anna will welcome you with kindness and expertise to guide you through the authentic flavors of the island.
Then there is the seafood, caught at dawn and served with simplicity and poetry. You can admire the many boats setting sail at dawn in Ischia Porto. Then, enjoy the delicious fish in the many restaurants that line the island’s seafront.
At the small port of Forio, the Ristorante Core a Core is worth mentioning. Innovative and high-quality seafood cuisine (but not only).
Wines such as Biancolella and Forastera, grown on terraces overlooking the sea, have the taste of sun and salt. They are authentic wines, capable of telling the story of a farmer, a harvest, an ancient dream.
Two great producers have succeeded over time and with hard work in creating a product that tells the story of Ischia and the sea, the sun-scorched land and the salinity that gives the wine its unique flavor.
Cenatiempo and Tommasone.
The Cenatiempo winery has ancient origins, and a visit will enchant you with its extraordinary history and location, practically carved into the tuff rocks. The same is true of the vineyards, which open onto the sea and produce grapes rich in saltiness. The white wines are sensational, characterized by that gentle sea breeze. The winery has been revived thanks to the son who took over the reins of the company together with his wife, who accompanies visitors on tours and tastings.
Tommasone is located in Lacco Ameno. From its terrace, where tastings are held, you can admire a unique panorama and the famous “fungo” (mushroom). This modern winery has a love story behind it, even in terms of its concept of wine production and storage, now led by Lucia Monti: the only woman producing wine in Ischia.
Supported by her husband, the oenologist Giuseppe Andreoli, Lucia represents the first “pink parenthesis” in the Ischian wine scene: thoughtful, a lover of the land and capable of listening to it, as only women know how to do. With her, the roots continue to be the strength of Cantine Tommasone.
The vinification of white and rosé musts takes place strictly at low temperatures in stainless steel silos, with a refrigeration system covering the entire cellar. The aging of red wines, on the other hand, follows its natural course in the historic cellar dug into the green tuff, just as great care and manual techniques are reserved for the classic method during the refermentation in the bottle and subsequent riddling and disgorging. A wine that also presents aromas of salinity and exceptional minerality, from whites to reds, which, thanks to the expertise of the winemaker, have achieved high levels of quality. Bottle fermentation in the Ischian sea: an unprecedented oenological innovation on the island, the first classic method sparkling wine in Southern Italy aged on the seabed of Casamicciola Terme.
Underwater aging is an innovative technique that exploits the unique characteristics of the marine environment to mature wine. The constant temperature and pressure conditions present at a depth of at least 40m provide an ideal environment for this process. At these depths, the water acts as a natural shield against variations in light and temperature, providing a stable, oxygen-free environment that slows down the aging of the wine and preserves its aromas.
Also noteworthy are the wine in amphora Pignanera, the white Tenuta dei Preti Cru. Not to be forgotten is the white bottle Ventivendemmie 2004-20234, recently presented to the public.
The company has also developed a line of excellent grape-based cosmetics.
All products in the Tommasone Cosmetics line are made from organic grape extracts, the same grapes that come from our vineyards: “This confirms our commitment to sustainability and to optimizing every natural element so that nothing goes to waste,” says Lucia Tommasone.
Ischia is an island that offers itself with elegance and passion.
It is a place where time slows down, where nature and man have found a delicate balance, and where every glance is filled with beauty. It is not just a destination: it is an encounter. An experience to be lived with an open heart.
Because those who come to Ischia, deep down, never really leave.
