Vico Equense is a place of extraordinary beauty, were hospitality is the most performed art. Peppe decided to devote his life to the art of catering; in his expert hands he shapes the land, drawing from simplicity, great raw materials and family traditions.
Few ingredients and a lot of personality for timeless dishes such as the Chamomille blue fish with potatoes, lemon and escarole. On the menu, old treats that left a permanent mark on those who sat at this table, like the Spaghettino with lemon water and provolone del Monaco. But beware: the chef is famous for interpreting with a unique style Gragnano’s dry pasta…
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
