Press coverage — articles, interviews and reviews dedicated to Chef Pasquale Palamaro and Indaco Restaurant.
Official Michelin Guide interview with chef Pasquale Palamaro, in which he shares his passion for the sea and Ischia's cuisine. Palamaro describes his journey at the Indaco restaurant and the culinary philosophy that earned him a Michelin star in 2013.
In-depth review of the Michelin-starred restaurant Indaco at the Regina Isabella Resort. Palamaro's cuisine offers an essentially marine approach, using locally caught fish from small fishermen, with special attention to seaweed, small fish, and lesser-known crustaceans.
Review of the Michelin-starred restaurant Indaco, where Palamaro expresses a Mediterranean cuisine in which sea, fruit, herbs from Mount Epomeo, vegetables, flowers, and produce blend continuously. Among his iconic dishes, Shrimp for Breakfast stands out.
Interview with Palamaro for Gambero Rosso's Profession Chef series. The chef recounts knowing since childhood what he would do, earning a Michelin star in 2012 with Indaco, the gourmet restaurant at the Albergo Regina Isabella.
My cuisine is not just tasted on the plate, says the chef, describing a culinary approach that integrates technique, atmosphere, and the blending of diverse traditions, including international elements such as Tokyo seaweed.
When dining at Indaco, the appointment is with the sunset. Nature's spectacle unfolds every evening on the most romantic dock of the Island of Ischia. Palamaro offers a seafood cuisine that combines local traditions with international influences.
Palamaro takes part in a special dinner at the Identità Golose Milano Hub alongside pizza maker Sasà Martucci, in collaboration with Latteria Sorrentina. The event celebrates the flavors of Campania through haute cuisine and artisan pizza.
An article dedicated to Ischia in the off-season, guided by chefs Palamaro and Nino Di Costanzo, who reveal the island's gastronomic secrets during the less touristy months.
At Indaco restaurant inside the Albergo della Regina Isabella in Ischia, young chef Pasquale Palamaro offers a fun and playful cuisine. He earned his Michelin star in 2013 thanks to his creative approach that favors extra virgin olive oil and the authentic flavors of the sea.
The Archivio Storico restaurant in Naples presents its new menu designed by Pasquale Palamaro. The chef reinterpreted historic dishes such as eggplant parmigiana and seafood soups based on Bourbon-era recipes.
The Archivio Storico restaurant in Naples offers a Bourbon-era cuisine rediscovered through historical texts. Chef Palamaro has signed a new menu reinterpreting classic dishes such as eggplant parmigiana and shrimp soup with potato gnocchi stuffed with mozzarella.
Article on Palamaro's Bourbon-era cuisine at Archivio Storico, where vermicelli aglio e olio becomes Vermicelli alla Borbonica — a modern reinterpretation of historical culinary preparations from the Neapolitan Bourbon period.
Chef Pasquale Palamaro, born on the island of Ischia in 1978, creates dishes inspired by the historic cuisine of the Neapolitan Bourbon court, reinterpreting classic recipes with modern technique.
The Michelin-starred chef, following the reconfirmation of his Michelin star, talks about his new seafood cuisine centered on territory and research. Cooking is a gift to the guest, with ingredients sourced directly from local producers.
Article on the Michelin Guide situation in Ischia, mentioning the confirmed star for Pasquale Palamaro at Indaco and the dynamics of Michelin stars on the island.
Palamaro discusses his goal of earning a second Michelin star, which he believes will come through achieving perfect balance in his dishes. The interview explores his culinary philosophy and his relationship with the Ischian territory.
Page dedicated to the chef featuring video recipes including Neapolitan Migliaccio, Puttanesca, and Ricci and squid quinoa e cipolla. Palamaro is the chef of Indaco at the Regina Isabella, a one-Michelin-star restaurant in Ischia.
Video recipe of the Neapolitan migliaccio as served at the Michelin-starred restaurant Indaco in Ischia, enhanced with a mandarin cream and special visual touches.
Video recipe of chef Palamaro's puttanesca, a modern reinterpretation of the classic Neapolitan dish with the technique and vision of the Michelin-starred chef from Ischia.
Sea and Mozzarella di Bufala Campana DOP come together in this dish created by Michelin-starred chef Pasquale Palamaro to celebrate Christmas. The dish combines Carnaroli rice, buffalo mozzarella from Campania, sea bream carpaccio, and lumpfish roe.
Chef Palamaro has created an innovative line of seafood products through the startup Marificio on the island of Ischia. The finest fish from the Mediterranean are transformed into highly original charcuterie and cured products using techniques similar to those of traditional cured meats.
ANSA video report dedicated to chef Palamaro's workshop where premium local fish is transformed into sea charcuterie. An innovative approach to processing the catch.
Marificio's sea charcuterie created by chef Palamaro enters the menu at Pane e Acqua Bistrot in San Leucio (Caserta). The range includes tuna bresaola, sea bass nduja, amberjack prosciutto, and dolcemare salamella.
Event at DAC's Veritas Kitchen, where the chef presented eleven original recipes. The chef guided attendees on a surprising sensory journey, highlighting the diverse nuances of Sea Charcuterie.
Article dedicated to chef Palamaro and his Marificio sea charcuterie, an innovative project that transforms Mediterranean fish into artisan cured seafood products.
Palamaro, Michelin-starred chef since 2013 and Executive Chef of Indaco, recounts his journey in creating sea charcuterie using the Cuomo Method applied through the Stagionello Fish device.
Michelin-starred chef Palamaro comments on UNESCO's recognition of Italian cuisine as intangible cultural heritage of humanity. A living heritage made of territories, gestures, techniques, and identity.
The Michelin-starred chef from the island of Ischia shares with MedEatResearch his journey through the flavors of the Mediterranean, integrating the tastes of his homeland with local culinary tradition during his formative years.
Over 300 chefs, restaurateurs, pizza makers, and pastry chefs will participate in the eighth edition of Ischia Safari, conceived by chefs Nino Di Costanzo and Pasquale Palamaro. Proceeds go toward scholarships for hospitality school students.
The ninth edition of Ischia Safari, as told by founders Di Costanzo and Palamaro. The event has grown from an informal gathering into a major celebration featuring thirty Michelin-starred chefs.
Chef Palamaro, born in Ischia in 1978, has collaborated with renowned Italian and international culinary masters. In 2009, he founded the restaurant Indaco, which has held a Michelin star since 2013.
Palamaro participates in Slow Fish 2023 in Genoa, sharing his mission of conveying the soul of Ischia through food. Dishes prepared with products from the island, from fish to vegetables from his private garden.
Event profile dedicated to Michelin-starred chef Palamaro at Slow Fish, where he presents his seafood cuisine centered on sustainability and respect for the Ischian territory.
Exclusive masterclass in the Maldives led by chef Palamaro for one hundred cooks from the country's top resorts. The event reflects the chef's philosophy emphasizing intuition, simplicity, and a deep respect for natural ingredients.
Chef profile for the 12th Italian Sustainable Cuisine World Summit in Dubai. Palamaro represents sustainable Italian seafood cuisine with his experience at Indaco in Ischia.
Chef profile as instructor at the In Cibum school of advanced gastronomic training. Palamaro, born in 1978 in Ischia, earned his Michelin star in 2013 and has been Executive Chef of all restaurants at the Albergo della Regina Isabella since 2016.
Professional profile of chef Pasquale Palamaro in the PagineHoreca directory dedicated to the Italian hospitality industry.
Profile of Palamaro as co-founder and protagonist of Ischia Safari. Since 2013, he holds a Michelin star as Executive Chef of Indaco, with collaborations alongside chefs of the caliber of Aimo e Nadia, Ugo Alciati, and Alfonso Iaccarino.
The sea charcuterie by Marificio by Pasquale Palamaro debuts on the menu at Pane e Acqua Bistrot&Cucina in Caserta. The article covers the innovation of seafood products transformed into artisan cured meats.
Guide to the best restaurants in Ischia, where Indaco led by Pasquale Palamaro is highlighted as a reference for the island's haute cuisine with its Due Forchette rating in the Ristoranti d'Italia guide.
In the kitchen, Ischia-born Pasquale Palamaro evokes memories of his island through refined and creative dishes. The offering is structured around two seafood tasting menus. Of exceptional note is the wine pairing, with a selection of over one thousand labels.
At Indaco, located directly on the sea within the Regina Isabella hotel, Michelin-starred chef Pasquale Palamaro focuses on sustainable dining and wows diners with his innovative sea charcuterie.
Chef Pasquale Palamaro leads the kitchen, offering four tasting menus with fresh local ingredients. Notable dishes include ravioli with Genovese ragù, red shrimp and tarragon pearls; the dessert Mio Mare, a deceptive creation resembling canned tuna.
The property, opened in 1956 by film producer Angelo Rizzoli, attracted Charlie Chaplin, Clark Gable, Elizabeth Taylor, and Richard Burton. It houses the Michelin-starred restaurant Indaco. 128 rooms and suites, four swimming pools, a private beach with a yacht pier.
Chef Pasquale Palamaro led the culinary series Mediterranean Soul, Maldivian Heart at Atmosphere Hotels & Resorts. Events at RAAYA by Atmosphere, masterclass at Hulhule Island Hotel, VARU by Atmosphere. Cooking for me is a dialogue with nature — an art of transforming simplicity into beauty.
Pasquale Palamaro, chef of Indaco, a one-Michelin-star restaurant at the Regina Isabella in Ischia, visited Naples (Florida) for a US tour. A four-course dinner at Sea Salt restaurant, described as cutting-edge European haute gastronomie.
Culinary event featuring Michelin-starred chef Pasquale Palamaro as guest chef at the Shangri-La in Chiang Mai, Thailand, bringing the Mediterranean cuisine of Ischia to Southeast Asia.