Il Ceppo Hotel Ristorante

Salve Sig Voza, Ci dispiace leggere queste parole. Noi ci impegniamo sempre per tutti, tutti i giorni. Impieghiamo le migliori …Salve Sig Voza, Ci dispiace leggere queste parole. Noi ci impegniamo sempre per tutti, tutti i giorni. Impieghiamo le migliori materie prime del mercato per garantire freschezza e qualità dei piatti. I nostri prezzi sono in linea con quello che offriamo e con il servizio offerto. Probabilmente non sa (o fa finta di non sapere) cosa costa fare la spesa di qualità. Per chi come noi fa questo lavoro con amore e professionalità è mortificante leggere queste offese gratuite. La cosa più importante che non avete menzionato: avete mangiato bene? Nella recensione non lo menziona. Devo riscontrare un altra cosa strana: avete fatto i complimenti e avete lasciato anche la mancia ai camerieri. E poi? E poi Scrivete questo! Tutto questo è strano e ambiguo. Io e tutto lo staff, comunque, vi ringraziamo per essere stati da noi. Buona vita.More

Hi Vincent, I and all the Ceppo staff are sorry to read your review, if you can call it …Hi Vincent, I and all the Ceppo staff are sorry to read your review, if you can call it that! To denigrate the work of others so easily and without a second thought is foolish and not constructive for anyone. But let's go step by step, I like to clarify. I remember you, you were the "last table" that arrived last night. The Ceppo appetizer is a mix of quality cured meats, vegetables of the day and a PDO buffalo morsel from Paestum. The mozzarella arrives EVERY day at 8 in the morning. It's always fresh. Even on our pizzas. Of course it was a morning mozzarella and not freshly made ;-) On the menu it is not indicated that we use "homemade" cured meats. First course: Taglierini (delicate egg pasta), with courgette flowers, shrimps, clams and cherry tomatoes. It is one of our best known and most appreciated dishes. The dish must have a richer sauce, otherwise the pasta arrives at the table all glued together. It is a characteristic of the dish, not a defect. It's not spaghetti with clams! There are many ingredients beyond clams. If you wanted a dish full of clams, you had to order spaghetti alle vongole veraci! Is simple. How can you judge a dish if you don't even understand what you ordered? Fresh sausage with grilled pepper. Our sausages have a thicker texture. Sometimes they are with wild fennel seeds (the typical Cilento variety), other times they are with pepper. Boiled potatoes. Now I wonder, but the boiled potato is boiled! Stop! If you wanted salt you could ask for it, we have Sicilian artisan ones, SlowFood products and various flavours. Desserts: They are all made by us. Also ice creams and fruit sorbets. The ricotta and pistachio cake is our flagship and most appreciated and sought-after dessert. It is made with fresh buffalo ricotta from Paestum and Sicilian PDO pistachios. The Babà served last night, was with custard made with eggs from our farm and always homegrown black cherries. You probably don't know how to appreciate authentic and true tastes. Ours is a "simple" cuisine, but with always fresh and excellent quality ingredients. I understand that some dishes may not be liked, but there are ways and ways of saying and writing things. First of all, it is possible to reveal, in the right manner, to the dining room staff (always present) that something is not liked. Then, if you want to make a review, you can suggest a change in a dish or your own "personal" taste. But offending and denigrating the work of others is NOT correct. All the Ceppo staff and I wish you a wonderful summer, your best summer ever. Maurice and the StaffMore