Ischia conquers America: Salvatore Di Scala's pasta e fagioli is the star of Madison's Festa Italia

During the historic Festa Italia in Madison , Wisconsin, an event that celebrates the culture and traditions of the Belpaese every year, the cuisine of Ischia had a place of honor. And to represent it there was him, Salvatore Di Scala, originally from the hilltop hamlet of Campagnano, who was able to tell the story of his land with just one dish: the legendary pasta e fagioli with Zampognari beans .

This native legume, with its characteristic dark reddish color and elegant white streaks, carefully cultivated right in Campagnano, has bewitched American palates. At the stand set up by Di Scala, hundreds of visitors were able to taste one of the most representative recipes of the Neapolitan tradition, accompanied by the best wines of Campania , for a complete and authentic food and wine experience.

Among the many curious onlookers and gourmets there was also a lady who was moved to tears: originally from Forio , she recognized in Di Scala's cuisine the flavors of her childhood, those scents that the ocean has never managed to erase.

The story of Salvatore Di Scala is already legendary: son of Anna Manzella and Vincenzo Di Scala , he arrived in the USA in 1984 as a professional boxer. But the real turning point came thanks to his teacher, the late Gaetano Fazio , who introduced him to the art of baking. In just a few years, Di Scala has become an icon of Italian catering in America.

Today his restaurant, Naples 15 , is a point of reference for artists, intellectuals and even NBA stars. Among his most loyal customers was also Tony Bennett , the famous American singer, with whom Salvatore had struck up a sincere friendship.

With events like this, Ischian cuisine not only crosses borders, but unites hearts, memories and cultures. And Salvatore Di Scala, with his energy and love for the island, is living proof that Ischia may seem far away… but when there is passion, it is closer than America.