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There are places that are not created overnight, but grow slowly, rooted in time, in hands, and in the sacrifices of those who built them. Tenuta Forgione is one of these. A story that begins long ago, with a great-grandfather who worked the land with respect, and that crosses generations to reach today, carrying with it a legacy of authentic values and a deep love for the territory.
Those lands, earned through effort and dedication, have become a living and thriving agricultural business, where every choice follows the rhythm of nature. Vineyards, olive groves, vegetable gardens: everything speaks of seasonality, simplicity, and true quality. Nothing here is forced or artificial. Everything is exactly as it should be.
From this land comes Nonna Nunzia, much more than a restaurant. It is a tribute, an act of love, a way of giving a name and a face to what this family represents. Nonna Nunzia is home, memory, identity. It is the place where cuisine becomes storytelling, and every dish carries a piece of history.
Carmelo, the heart and soul of the project, is one of those hosts who do more than welcome you: he makes you feel like you belong. Loved by both young people and adults, he creates a rare atmosphere of genuine warmth and authentic conviviality. Alongside him, a young team made up of friends and family makes every experience even more real, spontaneous, and unforgettable.
The cuisine is where tradition meets vision. Everything begins from the land: zero-kilometer, organic products, grown and transformed directly on-site. From cured meats crafted using traditional methods passed down from the grandfather, to preserves that tell a story rooted in the past, every flavor is genuine, direct, and unfiltered.
And then there is the new energy, the one that looks ahead: like the “agripizza”, born from passion and capable of blending creativity with territorial identity, without ever betraying its essence.
Nonna Nunzia is not just a place to eat well. It is a place to pause, breathe, and share. A place where the Sannio is not simply told — it is lived.
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- A name, a promise. The restaurant is named after the family’s mother: Nonna Nunzia. It’s not just a tribute, but a way to bring her values to the table every day.
- Everything starts from the land. Every dish begins with ingredients grown directly on the farm: seasonal, organic, and zero-kilometer.
- Tradition lives on. Cured meats are still made following techniques passed down from the grandfather, preserving authentic craftsmanship.
- The “agripizza”. One of the most original ideas: a pizza made exclusively with farm-grown ingredients, blending innovation and identity.
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