Not only at Nonna Rosa restaurant, but also at Villa Rosa, Lella’s house (a tribute to chef Peppe Guida’s wife) you can enjoy dishes whose ingredients are tradition and simplicity.
Vesuvius, the Gulf of Naples, and the islands of Capri and Ischia are never so close and beautiful as from the view of the Sorrento Peninsula. A Villa Rosa, Lella’s home, by chef Peppe Guida, located on a hillside in Vico Equense along the coast from Castellammare to Sorrento, the view is particularly beautiful, with enchanting glimpses that resemble postcards. The villa, which is completely integrated into nature, with vegetable gardens that fade into the distance, is enveloped in the scent of lemons which, for much of the year, abound on the trees and which amalgamate with the brackish smell of the sea.
The Guiding Family
Chef Peppe Guida, owner of Nonna Rosa Restaurant, a Michelin star since 2006, describes Villa Rosa as a corner of paradise, a refuge for himself and his guests, where the silence and beauty of the place are interrupted by the chirping of birds, the barking of his beloved dogs. Those who stay in the 5 B&B rooms open year-round, they can enjoy it all. Time in Villa Rosa seems to flow more slowly, with nature setting its own rhythms and the colors of the seasons changing hues in the majestic Lattari Mountains.
Peppe Guida and children Francesco and Rossella, as authentic hosts, pay homage to the place through the preservation of biodiversity and traditions. Following the legacy of Lella, Peppe’s wife, whose name is a tribute to the country home, they preserve the essence of this beautiful environment.
What to eat in Villa Rosa
Ristorante Nonna Rosa, in the heart of Vico Equense, closes during the summer, moving part of the brigade to Montechiaro, the hamlet that houses Villa Rosa. The cuisine here changes course, but the philosophy remains the same: tradition, simplicity and the use of few ingredients for each recipe. Peppe Guida’s table is an ode to the countryside and seasonality.
It is not uncommon to meet grandmother Rosa, the chef’s mother, who is over ninety years old, intent on cleaning vegetables destined to be used in the kitchen or to be made into pickles and preserves for the pantry.
The menu varies daily, drawing inspiration from the vegetable garden and the fish market, and includes meat dishes such as the famous meatballs with meat sauce, the ever-present pasta, which plays a central role in the offering here, and “aria fritta,” fried pizza, a classic Neapolitan street food with an impalpable dough served with tomato sauce to allow for scarpetta. Service in the dining room is handled by Rossella, who manages to make guests feel an integral part of Villa Rosa, while Francesco takes care of the pastries, devoting himself to ending the meal with sweetness, with the goal of leaving a lasting memory of the stop. For those lucky enough to stay overnight at the B&B, the breakfast
prepared by Peppe Guida represents a unique and unrepeatable experience, with many savory dishes that are part of the peasant culture, where there is no shortage of pasta, round pizza, fior di latte from Agerola, freshly picked vegetables, fresh fruit, yogurt, honey, jam, freshly baked bread and much more. In addition to the rich variety of products, the following is served Under the pergola, next to the vegetable garden, overlooking the sea.
Dinner is possible only from June to September.
