I worship chef Peppe Guida. His restaurant, Osteria di Nonna Rosa, highly rated by the guides, is named for his mother—everyone calls her Nonna Rosa even if she’s not their grandma. She’s his culinary muse. The menu reflects and yet tweaks tradition, focusing intensely on superior local ingredients—cheese, salumi, seafood, spectacular citrus, pasta, homemade bread. I want to eat everything. Peppe is the pasta whisperer, and takes dry pasta to heights few achieve. But my favorite place to dine is at Villa Rosa, the family’s B&B, a farm above Vico Equense.