The kitchen

The value of authenticity

The value of authenticity is expressed by the kitchen, the beating heart of Marennà Restaurant. A gastronomic laboratory of ideas, flavours, genuine foods of San Gregorio permaculture Vegetable Garden, the origin of autochthone raw materials, sons of a long and rich story, together with an essential gastronomic patrimony. The aim is to take out the best and recreate – with the help of Roberto Allocca Executive Chef – unique tasting menus, offering a global taste of the surrounding territory richness.
Every gastronomic menu starts and stops into the typicity, unicity and genuineness in order to preserve the features and flavour of simplicity, giving birth to authentically gourmet proposals.
A sensorial culinary experience, paired with the best wine selections and a Wine List with more than five hundred references from the whole world.

Roberto Allocca

Born in Naples but based in Avellino, he started working in the kitchen in 2001 with chef Enrico Derflingher at the La Terrazza restaurant of the one-Michelin-starred Hotel Eden in Rome.

In 2003, Alfonso Iaccarino asked him to work with him at the two-Michelin-starred Don Alfonso 1890, first as chef de partie and then as sous-chef.

In 2005, he began working at Marennà, where he improved his skills by developing his own personal approach to the use of local raw materials. In 2011, as a result of this seven-year growth process, he won the title of Best Emerging Chef in Italy.

In 2012, he embarked on a new experience at the two-Michelin-starred Rossellinis restaurant in Ravello, alongside Pino Lavarra and, one year later, was appointed Executive Chef at Relais Blu in Massa Lubrense, where he received his first star in November 2014.

After almost seven years, Allocca returned home to the Marennà, so that he could continue to offer local specialties, enhancing the wine culture and the genuineness of the local produce.