A father, two sons, and a farmhouse that boasts its own production of raw ingredients, transforming them into dishes worthy of a Bib Gourmand award.
The story
At the foot of the imposing Mount Vulture and overlooking the majestic Norman castle of Frederick II of Svevia, there is a place where Lucanian gastronomy finds its most authentic expression: the restaurant “La Villa,” awarded the Bib Gourmand by the Michelin Guide. Founded in 1999 as an agritourism, this restaurant has evolved while maintaining its genuine soul and strong ties to the territory.
La Villa is a family story of passion, now in its second generation. At the helm are brothers Gabriele and Vito Sonnessa, heirs to a culinary tradition handed down with love. Vito, assisted by his father Michele, is the chef who masterfully reinterprets traditional flavors, while Gabriele, maître de maison and sommelier, manages the dining room with professionalism and welcomes guests with warmth. Although no longer with us, Mamma Emanuela leaves an indelible mark on every corner of the farmhouse, testimony to a love and passion that live on.
From the field to the table: the excellence of local products
What makes “La Villa” a unique culinary experience is its deep connection to the land. The farmhouse, in fact, boasts its own production of raw ingredients: grains, eggs, vegetables, extra virgin olive oil, barley, fruit, and even jams and marmalades. Many other ingredients come from a select network of small local producers, guaranteeing a very short supply chain and unparalleled freshness. This “farm-to-table” philosophy translates into dishes that showcase the gastronomic richness of Basilicata.
A journey of flavors
Sitting down at the table at La Villa is a real treat for the palate, a journey that begins with their exquisite leavened products and continues with pasta made strictly by hand, testimony to ancient know-how. Among the delicacies not to be missed, according to the Guide, is the Sformatino di verza con cuore di ricotta, salsa di basilico e peperone (savory cabbage flan with ricotta, basil sauce, and bell pepper), a small gem of flavor. Lovers of tradition will not be able to resist the succulent Strascinati with hare and wild boar ragu, a classic dish of Lucanian cuisine prepared with mastery. For the main course, the Filetto di Podolica al barbecue (barbecued Podolica beef filet) with marinated chicory is an unmissable experience, a tribute to the region's superior quality meat. And to end on a sweet note, the Cupoletta al cioccolato con croccantino mandorlato (chocolate dome with almond brittle) is a real “must-have,” a delicacy that rounds off a memorable meal in style.
The success of “La Villa” is also sealed by excellent value for money, an added bonus that makes the experience even more rewarding. If you are passing through the area, don't miss out on a stop at this culinary corner of paradise. Given its popularity, especially in summer, reservations are strongly recommended to secure a table at this authentic temple of Lucanian taste.
