The kitchen

The value of authenticity

The kitchen is the heart of Marennà, a gastronomic laboratory where we feel free to experiment. Our job is to bring out the best in every ingredient, carefully sourced by our Chef, to offer everyone a taste of the many delicacies of our area. This is where the last preparation phase takes place and our dishes are created, while our curious guests watch us attentively. Local specialties that reflect our traditions and our concept of food. Such as our oils, our meats, our preserves, our vegetables and much more.

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.