Osteria Del Gallo e Della Volpe In Ospedaletto d'alpinolo

01/04/2025: Very welcoming place, very clean, beautiful contrast between classic furniture and modern paintings. Very kind owner, very good service and excellent food. Good prices for the quality of the products. Recommended

05/02/2025: Summonte welcomes us with beautiful sunshine and great quiet. It's early to have lunch, we take the opportunity to take a walk and get to know this splendid village. The restaurant is right in the center on the first floor of a 17th century building, we dive into history, numerous and beautiful paintings by a local painter are beautifully displayed on the walls, enhancing the environment even more, we have the impression of entering a museum, a great museum, but welcoming and familiar at the same time we immediately feel at ease. Thanks to Engineer Mario Matarazzo, the owner, who immediately creates a very friendly atmosphere with all the guests, it seems like he has always known us. The incredulity of having to eat only fish in a restaurant located here in the mountains of green Irpinia vanishes immediately: already in the appetizers you can taste the delights of the sea, golden and fried anchovies, very delicate, in practice little clouds of sea.... and then freshly seared prawns, fried anchovy balls, razor clams au gratin, breaded prawn tails and........many other delights to be enjoyed perhaps with an excellent wine from the well-stocked cellar. Among the first courses we taste well-made spaghettoni with clams and with excellent raw materials, very fresh clams. Mezze sleeves with squid ragù to enjoy a stronger and more satisfying flavour. Then grilled and fried squid both with an unforgettable salad made with zero kilometer cabbage, a delight. The fried fresh cod was excellent, it couldn't be missed! To finish, sweet log with chestnuts and chocolate, very, very good, also a very welcome gift from Mr. Mario, the bubbles to celebrate my birthday, truly commendable. We'll see you again soon, this beautiful day in Summonte deserves an encore and even more.