our team
One of the secrets of the cuisine at L’Osteria del Notaro is the sense of family, unity and sharing that one breathes between the cookers, in the dining room and in the garden.
The credit goes to the Notaroberto family, with Augusto, Francesca and Stefano leading a team capable of conveying the flavours of yesteryear through precise service, modern techniques and attention to detail.
the chef
At the helm of our kitchen is Stefano, a professional chef and Fisar sommelier, capable of blending classicism and modernity, Cilento spirit and contemporary vision.
Philosophy and style at the cooker come after a long training that began with hotel school and continued with a long experience outside.
Stefano’s cuisine is rooted in the Cilento tradition, paid homage to and revisited with flair and creativity.
in the hall
Welcoming and pampering us in the dining room is Augusto Notaroberto, founder of L’Osteria del Notaro.
Professionalism and competence are based on long experience in hotel management and the hospitality industry.
But also in the know-how gained over the years: Augusto is a FISAR Sommelier, ONAF cheese taster, ONAS cold cuts taster, ONAO olive oil taster, member of Assaggiatori Associati and FISAR delegate for Salerno.
Gluten-free cooking
A very special place is occupied by Francesca, Augusto’s wife.
In the kitchen, she is responsible and in charge of dishes for coeliacs.
She personally takes care of the preparation of gluten-free pizzas and desserts.
A special attention that also stems from the gluten intolerance of Francesca herself and chef Stefano.
The pizzaiolo
Bogdan’s story is closely linked to the Notaroberto family. Arriving from Romania, he learnt the art of bread-making from scratch thanks to the attentive teachings of Augusto and Francesca.
Today he runs the pizzeria of L’Osteria del Notaro.
The buns are made with a mix of flours and undergo a long maturation process.
Baking takes place in a wood-fired oven.