On Ischia, the restaurant Lisola in Forio d'Ischia hosted an evening titled "Fuori Copione," part of its "Trame di Gusto" series. According to Luciano Pignataro's report, the event brought together Peppe Guida, Cristian Santomauro, Mario Di Costanzo, Nino Di Costanzo and Ivano Veccia.

The report presents "Trame di Gusto" not only as a multi-chef dinner, but as an exchange of techniques, memories, ingredients and regional food knowledge. The central idea, as described in the article, was to connect gastronomic identities from Ischia, Cilento, the Sorrento Peninsula and Naples.

The chefs at the table

The five names cover distinct territories and roles in contemporary Campania cooking and baking:

  • Peppe Guida, associated with the Sorrento Peninsula
  • Cristian Santomauro, associated with Cilento
  • Mario Di Costanzo, pastry
  • Nino Di Costanzo, Ischia
  • Ivano Veccia, pizza and bread, Ischia

Pignataro frames the evening as a jam session in the culinary sense: separate backgrounds meeting in one kitchen for one menu.

What was served

The report lists the following preparations as the core of the "Fuori Copione" menu:

  • Cristian Santomauro's Marinara di Punta Licosa
  • Ivano Veccia's Pala alla Puttanesca
  • Peppe Guida's bean soup with broken candles
  • Guida's "coniglio fujuto"
  • Nino Di Costanzo's chicken cacciatora tortelli
  • Mario Di Costanzo's "Tesoro Nascosto" dessert

The article describes "coniglio fujuto" as a meatless interpretation of Ischia's traditional rabbit dish, built around herbs and aromatics associated with the island. The report does not present it as a replacement for the traditional recipe, but as a variation in keeping with the evening's off-script theme.

Read as a whole, the menu moved between pizza, pasta, vegetable-centered courses and pastry, with each participant contributing a dish linked to his own territory.

The venue: Lisola in Forio

For readers who have not visited, Lisola provides useful context for why this kind of collaboration fits the house.

Lisola is located on Via Giovanni Mazzella in Forio d'Ischia. Coverage of the opening describes it as a 700-square-metre, 150-seat venue in a 1927 seaside structure, developed by Nino Di Costanzo, Ivano Veccia and Federico De Majo.

It operates as a combined restaurant, pizzeria and grill venue. The same coverage notes tasting menus, three ovens, Ischian dishes and a wine list of nearly 300 labels. Design coverage emphasizes sea views, a terrace, local green tuff, an olive tree, and design elements associated with De Majo.

In other words, "Trame di Gusto" took place in a venue already organized around several formats under one roof.

Beyond the event menu

The regular food offer at Lisola, as described in independent venue coverage, is broader than the "Fuori Copione" lineup. Reported dishes include spaghettoni with five tomatoes, red-prawn cacio e pepe, lobster pasta, Neapolitan paella, grilled food, homemade bread, pizza and Ischian rabbit dishes.

That matters for visitors: the event menu was specific to the evening and its guests, while the venue's ongoing program centers on restaurant dishes, pizza, grill cooking and Ischian specialties.

Planning a visit

Street-number listings for Lisola differ between sources, so visitors should confirm the current entrance on Via Giovanni Mazzella in Forio before setting out. Menu availability, prices and venue details may also have changed since the 2024 opening coverage and the later event report.

For Ischia-bound travelers interested in contemporary Campania cooking, Lisola is best understood as a Forio base for restaurant, pizzeria and grill formats with a strong Ischian anchoring, and "Trame di Gusto" as its periodic format for bringing outside voices into that kitchen.