Chef Peppe Guida has two eating places: Antica Osteria Nonna Rossa with a Michelin star, and an agriturismo referred to as Villa Rosa di Nonna Rosa. The produce used at each eating places comes from the agriturismo, from farm to desk. We had dinner on the agriturismo, with an exquisite view of the Gulf of Naples and the Vesuvio volcano.
The agriturismo will be tough to seek out, as a result of in case you enter the handle in your sattelite navigation , it is going to lead you to the incorrect place. Should you ask instructions from the agriturismo, they inform you to set your satellite tv for pc navigation for a close-by church after which go 500 metres “straight forward”. It’s nonetheless simple to seek out if you don’t enter the handle within the satellite tv for pc navigation, however merely the title of the restaurant.
There isn’t a written menu, there may be solely a set menu for 50 euros. There isn’t a wine checklist both, solely home wine (white or purple) for 15 euros.
The menu begins with aria fritta: fried air! It’s a skinny and really fluffy pizza crust that has been deep fried.
The topping of the pizza is on the plate beneath. You eat this together with your palms by breaking off items of pizza and mopping up the topping. In Italian that is referred to as fare la scarpetta. The tomato sauce was very flavorful.
Subsequent got here the unfold of antipasti:
- Squid stewed in tomato sauce, very tender and flavorful
- Charred leftover pasta with parmigiano
- Bread meatballs in tomato sauce
- Panzanella (a salad of tomatoes and off bread, referred to as caponata by the restaurant), very tasty tomatoes
- One thing that appeared like inexperienced polenta however was product of broccoli and semola
- Contemporary fig with glorious prosciutto
- Deep fried prawn
- Deep fried rice ball with smoked mozzarella (scamorza)
- White tuna with potato and onions, very tender and moist tuna
- Fluffy vegetable pancakes
These antipasti are a meal by themselves. Most of them are ingenous methods to make one thing scrumptious out of leftovers. I had heard of the refried pasta earlier than, however this was the primary time I had it in a restaurant.
Fortunately (after being overfed yesterday by Gennaro Esposito) there was just one primo and one secondo. The primo was blended pasta (numerous pasta shapes) with chickpeas, recent porcini mushrooms, and basil pesto. The sauce was barely soupy and doubtless made with vegetable broth. The recent porcini mushrooms had been very aromatic and took this dish from a easy pasta with chickpeas to one thing completely scrumptious.
The secondo was sea bream (orata) fillet with squash velouté and olive oil with herbs. The squash sauce additionally included crunchy diced squash subsequent to the graceful puree and the fish was tender and juicy. The mixture of fish and squash was very good, additionally as a result of the squash was very flavorful as a result of it was recent from the backyard.
The dessert was torta caprese, a basic chocolate cake with almonds from Naples, served with selfmade vanilla ice cream. The torta caprese was wonderful, very moist and flavorful.
The meal ended with zeppole, one other basic from this space that’s similar to donuts.
There have been 4 kinds of digestif to select from: limoncello, hazelnut, cherry, and finocchietto (wild fennel). I opted for the latter and it was very good, recent and aromatic.
The meals at Villa Rosa is fantastic, conventional native recipes which are ready as they need to be from top quality native recent produce. At 50 euros for the entire menu it’s also glorious worth.
The home wines (each white and purple) are very fundamental desk wines with some residual sugar and in no way on the degree of the meals. It’s a signal that it’s potential to order the wine with slices of peach in it and that the purple wine is served ice chilly. 15 euros is an excessive amount of cash and it’s a disgrace no wine by the bottle is accessible. However the meals is so good that it’s price to place up with the wine, or skip wine fully.
