Marta writes the food half of the site: the dishes, the restaurants, the bars and the guide to what to eat in Procida. She has a simple thesis and repeats it: the island's fish is as good as anywhere else in the bay, while the lemon pane — whose sweet white pith is eaten rather than thrown away — exists only here. Everything she writes starts from that.
Her pages carry few numbers, and every one is traceable. She uses public ratings while naming the source and the date she read them, and she does not convert a price band into euros when no euro figure has been published: if an average bill is unverified, the page tells you to read the menu posted at the door. No restaurant on Procida holds a Michelin star, and when someone implies otherwise she says so in plain words.
That honesty costs her extra phone calls. She points out that sea-urchin spaghetti stays printed on menus even when the ingredient is unavailable, because harvesting is restricted; she suggests taking the lingua standing at the counter where table service is criticised; and from November to March she checks who actually opens, given that half the kitchens close or shrink to weekends. She revisits the addresses at least once a season and rewrites an entry when the menu changes, not when the fashion does.