Located in the village of Ponteromito and operating since 1908, this restaurant serves traditional, regional dishes. Homemade pasta dishes, like ricotta-stuffed ravioli topped with a walnut and mushroom sauce, are specialties. There is a culinary emphasis on ingredients from other towns in the Campania region, such as lamb from Carmasciano or polenta with ricotta from Montella. The two dining rooms are spacious, with cloth-covered tables and wood chairs set against tiled floors. A small, wood porch seats diners in warm weather, and an on-site wine cellar stocks regional and national wines.
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