Lo Stuzzichino | One of the “Premiate Trattorie Italiane” in Italy | Massa Lubrense
Lo Stuzzichino is one of the most popular and influential restaurants on the Sorrento Peninsula —a dining destination that customers can count on leaving a lasting impression. Owned and run by the De Gregorio family, father-and-son-team chef Paolo and Mimmo have received numerous awards and accolades for their culinary skills and practices, and sustainability efforts, since the humble beginnings —more than 30 years ago — including “One of the “Premiate Trattorie Italiane,” in all of Italy.”
Lo Stuzzichino offers a unique dining experience that tells the story of the time-honored food traditions from this tantalising corner of Italy’s south — like no other — by virtue of the De Gregorio families deep-respect and gratitude for their cultural and natural heritage, support for the local food makers and suppliers, and commitment to keeping the culinary traditions of their beloved birthplace —the Sorrento Peninsula —alive.
Entering the restaurant offers a pleasant, warm-and-inviting ambiance, where one can quickly sense the De Gregorio families love of hospitality and their innate desire to make their customers feel at home. The dining room is consiously-designed to reflect the local culture and traditions, with a calm, beautiful nature-inspired color theme and hand-crafted decor made by the local artisans —such as the distinctive wooden ceiling beams and colorful ceramic tiles from Vietri Sul Mare.
Chef Mimmo is somewhat of a celebrity in these parts, using his star-power at every chance, and with all his might, to continuously forge ahead with his inspiring sustainability initiatives and other ambitious goals. He actively promotes “sustainable sourcing” with a spotlight on giving value and recognition to all those who contribute to the supply chain of local products of excellence; the farmers; the cheesemongers, the olive oil producers, the wine and spirit producers; the fishermen, and so on.
Here’s chef Paolo and Mimmo with some of the local fishermen they help to support that specialize in the sustainable fishing of the celebrated pink shrimp of the Sorrento Peninsula, called “Gamberetto di Nassa di Crappola,” which are caught deep-down in the dark caves of the Tyrrhenian sea, near Li Galli, Punta Campanella and Crapolla, using meticulously woven baskets hand-made by the fishermen— a challenging and near extinct, ancient fishing technique recognised by the Slow Food Arch of Taste.
They are striking little shrimps; bright pink, streaked with white, with deep blue eggs, that are utterly delicious; delicate and especially sweet. They are also a much-anticipated neighborhood favorite and staple on the menu at Lo Stuzzichino in season from April until June —simply served sautéed with a touch of salt and pepper —nothing more that would interfere in the pure and direct, fresh taste of this celebrated bright pink crustacean. Delicious. Tradition. Sorrento Peninsula.
Near to the restaurant, which is located in Sant’Agata sui Due Golfi in Massa Lubrense, is the De Gregorio families farmland, called “Orto Ghezi,” which supplies a medley of fresh and delicious ingredients to their restaurant all year round. This is also the site of Mimmo’s newest passion-project, where he aims to further promote the unique agricultural biodiversity of the territory; the local plant varieties and animal breeds, that were used by the peasant culture in times long past to create the characteristic foods of the Sorrento Peninsula —their memorable flavors and aromas —which are celebrated by the neighborhood folks, gourmands, and travellers from all over the world today.
At Lo Stuzzichino customers can look forward to simple, tasteful dishes, all thoughtfully-made in harmony with the slow food philosophy; with select locally-grown, seasonal ingredients, the neighborhood foods of excellence, and the traditional cooking techniques of the Sorrento Peninsula. The menu has many tempting dishes to choose from, all carefully-selected to offer a truly memorable dining experience complete with —authenticity in every bite; taste, aroma, and texture.
Antipasto Lo Stuzzichino (assortment of traditional fried treats)
≈
Here’s Mimmo with his mamma Filomena and papà Paolo—and their well-stocked wine cellar
≈
For starters, select from such appealing options as the “Pepperoni Imbottiti alla Sorrentina,” (stuffed whole bell peppers, Sorrento-style)
“La Parmigiana” di Melanzane” (eggplant Parmigiana)—fried slices of eggplant layered with mozzarella, tomato sauce, and basil and baked in the oven until hot, and the cheese is soft and oozing
“Vedure dell “Orto Ghezi” con Caciocavallo Sorrentino” (an assortment of seasonal vegetables from “Orto Ghezi,” with a few wedges of caciocavallo cheese) Delicious. Tradition. Sorrento Peninsula.
Or else, try the “Involtini di Pesce Bandiera con Provola Affumicata” (blue fish fillet rolls with smoked provola) or “Listerelle di Seppie Fresche con Friggeteli e Pomodorini,” (slivers of cuttlefish with green peppers and cherry tomatoes) —for a delicious, distinctive taste of the nearby sea and land, united by excellence.
First course dishes include the traditional homemade pastas, like “Cannelloni alla Sorrentina” (homemade pasta rolls filled with mixed ground meat, mozzarella and mixed grated cheeses, baked in tomato sauce, Sorrento-style) and “Ravioli alla Caprese”(cheese filled ravioli in tomato sauce from Capri), and seasonal takes on tradition —featuring one of the fresh delicious vegetables, fruits, and/or nuts thriving at the given moment in their garden. Plus a variety of other pasta dishes, and the best-ever soups all year round, which are so wholesome and comforting —an absolute endless-crave of mine !!
“Ravioli al Profumo di Limone Massese con Vongole Veraci,” (homemade lemon ravioli filled with ricotta with a light clams sauce, Massa Lubrense- style)
“Cannelloni alla Sorrentina” (homemade pasta rolls filled with mixed ground meat, mozzarella and mixed grated cheeses, baked in tomato sauce, Sorrento-style)
“Pasta e Patate con Provolone del Monaco,” (Pasta and Potatoes with Provolone del Monaco) —for a chance to revel in the taste, aroma and texture of the creamy, cheesy, potato pasta dish, that keeps the neighborhood folks coming back for more —including me!! Yum!
“La Minestra Maritata” (traditional Christmas time soup made with a variety of meats and wild greens)
Main course selections include the simple traditional fish, poultry, and meat dishes, such as the “Frittura Mista di Pesce del Golfo” (mixed fried fish from the Gulf of Naples)
“Filetto di Spigola Gratinato agli agrumi di Sorrento e Polpo alla Griglia con Insalatina di Rucola e Pomodorino,” (baked spigola fillet breaded with citrus fruit zest from Sorrento, with rocket greens and cherry tomatoes)
“Trancio di Ricciola alla Brace con Pomodori di Sorrento,” (grilled amberjack steak with slices of tomatoes from Sorrento)
“Tagliata di Entrecôte di Marchigiana alla Griglia con Rucola, Pomodorini e Scale di Provolone del Monaco,” (grilled sliced steak of “Marchigiana” with rocket greens, cherry tomatoes, and shavings of Provolone del Monaco)
For a sweet ending to the meal, the list of the beloved classics are sure to tempt —from “Delizia al Limone” (lemon cakes filled with lemon cream and topped with lemon glaze and whipped cream) to “La Pastiera” (traditional Neapolitan Easter pie made with cooked wheat berries and orange flower essence) to “Pizza Dolci di Dora,” (Mimmo’s wife Dora’s luscious pastry cream and sour cherry pie). Delicious. Tradition. Sorrento Peninsula.
And if you happen to be visiting the area from the end of August to December, when the extraordinarily flavorsome “Mela Limoncella di Sant’Agata” (the celebrated apples from Sant’Agata sui Due Golfi) are in season and sweetening up the landscape, an absolute must-taste is chef Paolo’s to-die-for, utterly delicious apple pie, plus other sublime sweets he makes with them— like these apple and pastry cream crocchè —that are so luscious and creamy I am forever yearning for the next tasty time.
*The “Premiate Italiane Trattorie” are an association of 17 “Award-Winning Italian Trattoria’s” that have made their mark by offering customers a dining experience that tells the story of the unique richness of their native territory —and its deeply-rooted gastronomic traditions. These are families connected by a love of hospitality and having a great sense of community, that have gone to great lengths to help to sustain and promote their local food makers and suppliers of excellence, and the natural environment in which they live….read more
≈
Lo Stuzzichino
Premiate Trattorie Italiane
≈
Address – Corso Sant’Agata, 80061 Sant’Agata sui Due Golfi, NA
Tel – 39 081 533 0010
Open daily for lunch from 12 pm to 3 pm and dinner from 6:30 pm to 11 pm, closed Wednesdays
≈