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A family-run osteria in a small hilltop town square, where a father-and-son team cooks Campanian food with enough personal touches to keep it from feeling like a museum. In summer, tables spill out to face the piazza. The wine list leans into Irpinia with serious Aglianico and Taurasi pours. A Michelin Bib Gourmand, so the cooking punches well above the bill.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Pork-belly kebab
“the pork-belly kebab with a papacelle reduction (short, pulpy peppers with a sweet flavour) and stracciata sauce”
Michelin Guide
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