About
The cuisine of Osteria Perbacco originated in the late 1980s as a complement to the wide variety of domestic wines available at the Enoteca.
Initially, they offered a selection of raw milk cheeses, cured meats, and simple grilled dishes using olive charcoal. However, their menu has evolved over time with new dishes created by family members, knowledgeable homemakers, gourmet friends and chefs who share their passion for food. Their gastronomic philosophy may seem unconventional, but it is deeply rooted in the local area and its abundance of high-quality ingredients, many of which they produce ourselves. They draw inspiration from traditional Cilento recipes and believe that tradition should be constantly enriched through experimentation. Their respect for regional cuisine and its ambassadors led them to honor their role rather than imitate their dishes. As young restaurateurs, they have studied and built upon this culinary heritage rather than simply replicate it.
