The restaurant Marennà is the maximum expression of our hospitality.
A unique restaurant, ideal for a working meal or an intimate moment of recall, where the perfumes, the intense colors and the authentic flavors are the true protagonists.
The kitchen is in view and revealed to the guests; the techniques, the prime materials that return the unque recipes of tradition, are reproduced with authentic creativity.
The refinement of this place is in the selection of mobiles made from silver, in precious designs, in the texture of skin.
Rigorous care and attention to the smallest details have been implemented to recreate an elegant and sought after ambience, where the guest can encounter the Irpinian and Campanian gastronomic tradition. It is like reading a magazine of history and philosphy, in full respect of pleasure and of knowledge.
La BRIGATA talks about Chef Paolo Barrale
Roberto Allocca
The task of restraining the enthusiasm of the kitchen (and my sous chef) has been delegated to him. A great collaborator, he plays a little bit of all the instruments in the band, but he was destined the terrible fate of creating the secondi (after his work as a butcher). He is the first to say, "Yes, let's try it!"
Filomena Ferretti
Me: What would you make in the kitchen?
Filomena: I would like to make first courses… the second courses?
Me: Ok, starting tomorrow, you will be in pastries
Filomena: No!
After four years, I don’t want any more changes!!
IN SALA
Angelo Nudo "il Maitre"
Growing up with bread and the Marennà, he has a fanatical passion for the territory.
A sommelier, cheese chef, devotée of great products of a sensible table. For him, Irpinia is not a mystery. How old is he? 24, already!
Mario Ferrante
At Marennà since its opening, he was first, the chef of rant, then a pizzaiolo, roaster and now, new in the room. A column everywhere!
Vito Fontanella
Another column in the room. A splendid example of professionalism and seriouness. Stress? What's that?
