Antica Osteria Nonna Rosa

The kitchen is a real art, it is a sensorial journey through the sight, smell and taste but above all through the feelings and emotions that a cook, preparing his dishes, can arouse in those who enjoy them. Grandma Rosa is not only a very high-class tavern, it is above all a place of tradition and marvelous connubes between ingredients, a journey, an emotion, an experience. Chef Peppe Guida's kitchen, through which he reveals his identity, is the rediscovery of the tradition reinterpreted with exquisite delicacy and extreme respect. Emotions and SORRISI of the soul have been corroborated by what is one of the best room services I have ever seen and evaluated. The environment is a refined union between art and technique in conforming the furnishing components present in the room with the classic look and at the same time with elegance and sobriety. The service is characterized by rapidity, precision, attention to detail, delicacy and is never intrusive. Synchronism and perfection. I let myself drive and... but it turned out to be better. Peppe, you do! Choices for each palate, allow different levels of sensory analysis both to the glass and to the plate. First taste: the fried flour with the broccoli 'and yorno' with a bouquet and persistence on the palate of the highest quality The use of incredible raw materials is the guiding element of the philosophy of Chef Peppe Guida. The second taste the untramountable ragù meatball on ricotta cream: impossible to remove it from the paper – Raffaella tells me, Peppe's wife – everyone wants it! A continuous flow of flavors and emotions starting from the consistency of the dough and then evolve into the perfection of Ragù and finally the ricotta cream: ART OPERA. The third taste is the Pizza di Scarole... there are no such wonderful words to describe it. Peppe Guida, immense and excellent interpreter of the kitchen 360 degrees, thought, studied and created a menu that surprised me beyond my highest expectations but, above all, gave me a SORRISO that is worth more than anything else I could wish. Let's get on a fried cloud. The cauliflower zep with butter and anchovies is a miracle of taste. A classic clings of the table, hand-brown candles and traditional Genoese with grated fresh pecorino cheese. Manual execution. Spectacular and fresh the refilled mullet and field herbs; when the essence of simplicity becomes pure art. The desserts come and the heart is ready to fall in love with this place forever. Browse with annurca apple, with a base of apricot jam of the sweet and wonderful Pink grandmother, the Mother of Peppe, roasted pine nuts and hazelnut ice cream. A masterpiece of lightness and balance of flavors. It is not possible not to close with tradition: the irrelevant, boiling and soft fries with sugar and cinnamon, kneaded and fried by the hands of Grandma Rosa, fantastic eighty-four years that does not give up the passion of the stoves. Thank you, Peppe....forever

We stayed at the restaurant of Peppe Guida with a couple of friends on the birthday of my partner. Let's watch his TV show and we always liked his way of cooking and finally got to try it live. The experience did not disregard our expectations, we ate very well, friendly and professional staff, we also had the great pleasure of being able to know and exchange two words with the chef who was more than helpful and carinissimo, it was a real pleasure! The place is beautiful, a glimpse of history and Campania culture. We have chosen the menu “Peppe, fai tu” and we have been delighted by every reach: there is the simplicity of Italian cuisine with the innovation of modern cuisine. There was not only one preparation or combination that we did not like, each course was our favorite, very nice Italy made of fish tartare, of which each region had a different seasoning and interesting and delicious pasta chips, garlic and smoked oil and pizza revisited. I also appreciated the fact that I was the only one on the table that does not eat truffle (present in the tartare), I made it present when we chose the menu and was made a dish for me without truffle, as well as the other requests made. Needless to emphasize the freshness and excellent processing of fish, both raw and cooked. Also excellent selection of wines of different price ranges. The fresh bread with the local oil was magic and St. Joseph's zeppola was the softest and best I ever ate in my life! To me sweets with sugar on, as well as sorbets do not like, but these, made as a rule of art have really ecstatic. I add the photos that will tell even better the wonderful lunch we have done, an experience that we will repeat more than gladly as before!

The location is very nice, the service is attentive but not suffocating. You notice the choice of wanting to be faithful to the definition of osteria. We decided to do the tasting path Peppe fai tu . The food is great. Wanting to be lazy, it could miss the wow effect.

Wonderful experience in a relaxing atmosphere, discovering the flavors of the south, accompanied by the staff, professional and courteous, who explained the peculiarities of the chef's refined dishes.

Enter a restaurant and feel at home, Mr. Rossella excellent hostess, top-level dishes with few frills and lots of substance, ancient flavors.. .a thanks to all staff x the beautiful experience