The story
Tucked away in Forio, Casa di Anna is a family kitchen that defines authentic Ischian cuisine. Chef Max Mariola calls it the place where he learned the real Coniglio all’Ischitana—rabbit cooked without a lid, yielding a thick, herbaceous sauce built on local piperna. “Anna’s home is where I learned the authentic recipe,” he notes. That same sauce also dresses Bucatini al Sugo di Coniglio, tying the two dishes together in a single, confident expression of place.
Rated 4.5 stars, this is no staged restaurant but a genuine local spot: no reservations, family-friendly, and deeply rooted in tradition. Mariola’s observation of cooking “without a lid for a thick, flavorful sauce” captures the unhurried confidence that makes a meal here taste like a lesson in Ischian hospitality, passed along with warmth.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Casa di Anna’s Coniglio all’ischitana is the standout star, earning rapturous praise for its tender, herbaceous depth. The overall vibe is one of rustic, heartfelt warmth, making every meal feel like a family embrace.
“Anna showed me how to make the traditional Ischian rabbit from Forio. We stuffed the rabbit with marjoram and piperna, a local thyme variety, then browned it with garlic and chili. We cooked it without a lid, adding Biancolella wine little by little to avoid thermal shock to the pot. After twenty minutes, we added tomatoes. The result was a thick, flavorful sauce. We then used the sauce to dress bucatini pasta. The rabbit was tender, the sauce rich, and the bucatini with liver was a dream. It's a true taste of Ischian tradition.”
“Anna showed me how to make the traditional Forio-style Ischian rabbit. We browned it with garlic, marjoram, and piperna — a local thyme variety — then added white wine a little at a time to avoid thermal shock to the pot, and after twenty minutes, tomatoes. No lid, so it gets nicely browned with a thick sauce. The result is incredible, a dream. I love the loin and the part with the kidney. We also made bucatini with the rabbit sauce — mamma mia, what pasta!”
What creators say
2 creators have covered Casa di Anna. Most active: Chef Max Mariola, Chef Max Mariola
- Loved
Chef Max Mariola
A trip to ISCHIA, complete with a recipe for Ischitan Rabbit - Chef Max Mariola · @ 9:02
Anna's home in Forio is where I learned the authentic recipe for Coniglio all'Ischitana, a traditional rabbit dish with a rich sauce, perfect with bucatini.
Dishes mentioned
Coniglio all'Ischitana
Anna showed me how to make the traditional Ischian rabbit from Forio. We stuffed the rabbit with marjoram and piperna, a local thyme variety, then browned it with garlic and chili. We cooked it without a lid, adding Biancolella wine little by little to avoid thermal shock to the pot. After twenty minutes, we added tomatoes. The result was a thick, flavorful sauce. We then used the sauce to dress bucatini pasta. The rabbit was tender, the sauce rich, and the bucatini with liver was a dream. It's a true taste of Ischian tradition.
Bucatini with Rabbit Sauce
After cooking the rabbit, we used the thick sauce to dress bucatini pasta. Anna added pieces of liver to the pasta. The bucatini were treacherous, but delicious. The sauce coated the pasta perfectly, and the liver added a rich, earthy flavor. It was a dream, a perfect end to the meal.
- Chef Max MariolaLoved
Viaggio a ISCHIA con tanto di ricetta del Coniglio all'Ischitana - Chef Max Mariola · @ 9:02
Anna's home in Forio is where I learned the authentic recipe for Ischian rabbit, a traditional dish with local herbs like piperna, cooked without a lid for a thick, flavorful sauce, and also used to dress bucatini.
Dishes mentioned
Coniglio all'Ischitana
Anna showed me how to make the traditional Forio-style Ischian rabbit. We browned it with garlic, marjoram, and piperna — a local thyme variety — then added white wine a little at a time to avoid thermal shock to the pot, and after twenty minutes, tomatoes. No lid, so it gets nicely browned with a thick sauce. The result is incredible, a dream. I love the loin and the part with the kidney. We also made bucatini with the rabbit sauce — mamma mia, what pasta!
Bucatini al Sugo di Coniglio
We used the sauce from the Ischian rabbit to dress bucatini. Look how the pasta cleans the pan around the edges. A piece of liver in there too... Mmm, a dream! The bucatini is treacherous — it's so good!
