Campania is a land rich in flavours that are sometimes simple, but always capable of great emotions.

At Nonna Sceppa the best raw materials of the season are transformed into Campanian gastronomic dishes highlighting freshness and seasonality, such as risotto with artichokes between February and May or the genovese di capra (goat Genovese) that becomes tonno d’Estate (Summer tuna).

Matter, tradition and a short chain of a few carefully selected suppliers, especially among Slow Food strongholds, are the secret of a kitchen equipped with great craftsmanship and passion.