28/02/2026: Excellent food quality, impeccable service, and the entire staff is courteous and kind.
We've been customers for years, and we currently consider it one of the best restaurants.
Greetings from Giuseppe, Nicoletta, Silvano, and Rebecca
27/02/2026: Since Friday in Lent had arrived, and we were still longing for a hearty and comforting meal, we decided to assuage our pangs of hunger with a dinner centered entirely on the generous fruits of the grain.
Attracted by the warm and familiar name, reminiscent of hearth and ancient customs, we popped into the restaurant and pizzeria called Don Peppe, confident of finding refreshment for the body and joy for the spirit.
Our choice fell on the pizza called Nonna Teresa, whose name evoked memories of busy kitchens and expert hands, intent on composing dishes from times gone by.
So, trusting that the aforementioned Nonna Teresa would bring with her the opulent eggplant parmigiana, a reminder of Sunday tables and steaming kitchens, we eagerly awaited the arrival of the dish.
But, alas, when it arrived before us, we discovered, with no small amount of amazement, that the promised parmigiana was only a shadow: on the fragrant disc lay several slices of eggplant, presumably dipped in boiling oil and then placed on the dough, but lacking that harmonious combination of sauce and cheese that usually constitutes the true essence of parmigiana.
Thereupon, a learned and facetious debate arose among us: can something be called parmigiana that doesn't appear to be parmigiana, neither in shape nor substance? Is the mere presence of eggplant sufficient to claim such a noble title, or does not that stratified harmony of ingredients that tradition enshrines rather require?
Thus, between one bite and the next, we found ourselves more philosophers than diners, intent on pondering whether it was the pizza chef's poetic license or a bold semantic overreach, where the name promises pomp and reality yields a more modest appearance.
And from this juncture we drew a notable lesson: that names, like banners in the wind, often flutter more majestically than the substance they contain; and that the traveler of taste should not be ensnared by words alone, but judge with wisdom and palate what is placed before him. For between promise and fulfillment there is sometimes the same distance as between the idea of parmigiana and a simple fried eggplant.
And if we were to grant indulgence to the skilled craftsman of the oven, we would politely suggest that, if he intends to adorn his creations with such venerable names, he also ensure they are accompanied by an equal amount of substance; for Grandma Teresa, if she truly watched over such a pizza from the height of her traditions, would perhaps shake her ladle with stern but very justifiable disapproval.
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