Mamma Perrone left Calabria in the 60s to find work in Torino where Ernesto Perrone was born. He grew up with the traditional Italian food, waking up on Sunday mornings with the smell of homemade tomato sauce. Now Ernesto with his wife has shared this family recipe with his kids, and the 4 of them want to share it all with you.
MEET THE CHEFS
From Mamma to Son, from Pappa to daughter.
Nuestro objetivo es daros comida tan buena que la unica problema que tengais será elegir que comer hoy.
With multiple awards from Norway, we have been making our homemade pizza with 0.0 flour, natural ingredients and served with only delicious, Italian products, for over 20 years around the world.
Dry age meat from Navarro is a life changing experience you must try in Mamma Perrone. This dry aged process helps develop the steak’s flavour and makes it much more tender. We in Mamma Perrone focus on every small detail from our special salt to our one of a kind dry aged meat, for you to have only the best.
Homemade, fresh pasta served with your favorite sauce, maybe you want a truffle sauce or a delicious four cheese. In Mamma Perrone we also make our delightful raviolis, filled with the best meat from Napoli or with fresh porcini brought from Liguria.
In Mamma Perrone you will have a Napoli-experience with our fish dishes. Try our fresh bacalao served with our traditional puttanesca sauce, just how Mamma used to make it with delicious capers and Italian olives.
REQUEST A TABLE ONLINE