A landmark of local fine dining, Le Colonne has been the stepping stone for chef Rosanna Marziale. Her identity is tied to the territory: Annurca apple, San Marzano and Vesuvian Piennolo tomatoes, Gragnano’s pasta, hoax, Laticauda sheep, Caserta black pork.
But the most iconic ingredient of all is the mozzarella di bufala campana. This wandering chef came back from her journeys abroad full of inspiration, that then gave an exotic touch to her dishes; that’s how some interesting blends like the Campania sushi or the Linguine with coconut milk and spicy murex were born.
Classe 1985, una laurea in Lettere e Filosofia e un master al Gambero Rosso di Napoli, ha una grande passione per le identità culturali e la memoria gastronomica mediterranea
