The story
Stepping off the highway into Camposano, Piccerella is a steakhouse with serious purpose. Run by Pio, who also owns the next-door butcher shop, the restaurant showcases a wide array of niche meats with what creator Braciamiancora calls a “strong personality and logical sense in its dishes.” Highlights include a Battuta di Scottona with tarallo crumble and truffle, a Tataki di Pecorella with teriyaki and seaweed, and a Rib Eye Frollato in Tallow. The mixed grill platter “Cipenza Pio per Due” is generous enough for sharing.
Dessert is a Pastiera Napoletana Rivisitata. With an open kitchen, live cooking, and a casual family-friendly vibe, Piccerella feels like a local gem—one that Braciamiancora hails as “Spectacular MEAT half an hour from NAPLES.” At 4.8 stars, it’s a destination for those who love creative, butchery-driven Italian cooking in a warm setting.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers rave about the Braciamiancora sa at Piccerella, calling it a standout dish. The overall vibe is warm, rustic, and deeply satisfying.
“This is a very fun, very generous, very varied dish that goes in many gastronomic directions, but it's really generous. If you come as a couple I recommend it alone. It's a really difficult feat. We tasted everything: arrosticini of pork and lamb, bombette from Puglia, skewers of sausage, cubes of scottona, rocket, cherry tomatoes and shavings, walnuts and cherry tomatoes, baked potatoes and col flow. The four cocotte are in random order: cili, parmigiana, genovese and Neapolitan ragù.”
What creators say
1 creator has covered Piccerella. Most active: Braciamiancora
- Loved
Braciamiancora
Spectacular MEAT half an hour from NAPLES · @ 0:09
Piccerella is a steakhouse in Camposano near Naples, run by Pio, who also owns the adjacent butcher shop; it offers a wide selection of niche meats, creative dishes, and a generous mixed grill platter, with a strong personality and logical sense in its dishes.
Dishes mentioned
Carne Salada con Zucca Grigliata, Crema di Fagiolo Sofì, Salsa al Caprino Fresco e Cialda di Riso Croccante
This carne salada is a recipe from Trentino, basically a cured meat salted and marinated with lots of spices and aromatic herbs, then lightly aged. The key is the absence of water. I lived in Trentino for three years and I can tell you this is a top-notch carne salada, they really know how to make it.
Battuta di Scottona con Sbriciolata di Tarallo Mandorlato, Sugno e Pepe, Stracciata di Bufala e Lamelle di Tartufo
The raw material, the filet mince, is really excellent. The smoking with whisky is not too invasive, it's a nice idea. The combination with the crunchy tarallo and the burrata works, it works. I would have put just a pinch less tarallo, but I have to say it's really good.
Tataki di Pecorella con Perle di BBQ, Semi di Sesamo, Salsa Teriyaki, Alga Wakame e Salsa di Soia
This dish is a huge success for me, a dish of great balance. Honestly, I wouldn't have bet on it, but I found great balance. The soy sauce closes the circle. It really stimulates the tuna tataki.
Prosciutto Pata Negra
This is one of the noblest Pata Negras on the market that can arrive in Italy. The animals mainly eat acorns. I've been to these farms, I've seen them on YouTube. This is a Champions League ham. You can get angry, you can say I don't understand anything, you can say I'm obsessed with Spain, but my palate when it tastes this stuff screams 'Damn how good it is!'
Cipenza Pio per Due
This is a very fun, very generous, very varied dish that goes in many gastronomic directions, but it's really generous. If you come as a couple I recommend it alone. It's a really difficult feat. We tasted everything: arrosticini of pork and lamb, bombette from Puglia, skewers of sausage, cubes of scottona, rocket, cherry tomatoes and shavings, walnuts and cherry tomatoes, baked potatoes and col flow. The four cocotte are in random order: cili, parmigiana, genovese and Neapolitan ragù.