"The kitchen is a real art, it is a sensorial journey through the sight, smell and taste but above all through the feelings and emotions that a cook, preparing his dishes, can arouse in those who enjoy them. Grandma Rosa is not only a very high-class tavern, it is above all a place of tradition and marvelous connubes between ingredients, a journey, an emotion, an experience. Chef Peppe Guida's kitchen, through which he reveals his identity, is the rediscovery of the tradition reinterpreted with exquisite delicacy and extreme respect. Emotions and SORRISI of the soul have been corroborated by what is one of the best room services I have ever seen and evaluated. The environment is a refined union between art and technique in conforming the furnishing components present in the room with the classic look and at the same time with elegance and sobriety. The service is characterized by rapidity, precision, attention to detail, delicacy and is never intrusive. Synchronism and perfection. I let myself drive and... but it turned out to be better. Peppe, you do! Choices for each palate, allow different levels of sensory analysis both to the glass and to the plate. First taste: the fried flour with the broccoli 'and yorno' with a bouquet and persistence on the palate of the highest quality The use of incredible raw materials is the guiding element of the philosophy of Chef Peppe Guida. The second taste the untramountable ragù meatball on ricotta cream: impossible to remove it from the paper – Raffaella tells me, Peppe's wife – everyone wants it! A continuous flow of flavors and emotions starting from the consistency of the dough and then evolve into the perfection of Ragù and finally the ricotta cream: ART OPERA. The third taste is the Pizza di Scarole... there are no such wonderful words to describe it. Peppe Guida, immense and excellent interpreter of the kitchen 360 degrees, thought, studied and created a menu that surprised me beyond my highest expectations but, above all, gave me a SORRISO that is worth more than anything else I could wish. Let's get on a fried cloud. The cauliflower zep with butter and anchovies is a miracle of taste. A classic clings of the table, hand-brown candles and traditional Genoese with grated fresh pecorino cheese. Manual execution. Spectacular and fresh the refilled mullet and field herbs; when the essence of simplicity becomes pure art. The desserts come and the heart is ready to fall in love with this place forever. Browse with annurca apple, with a base of apricot jam of the sweet and wonderful Pink grandmother, the Mother of Peppe, roasted pine nuts and hazelnut ice cream. A masterpiece of lightness and balance of flavors. It is not possible not to close with tradition: the irrelevant, boiling and soft fries with sugar and cinnamon, kneaded and fried by the hands of Grandma Rosa, fantastic eighty-four years that does not give up the passion of the stoves. Thank you, Peppe....forever"
