Le Colonne

The story

Le Colonne in Caserta: Campanian Modern Cuisine by Chef Rosanna Marziale | Michelin Recommended

A Family Legacy in Caserta

Since 1958, the Marziale family has been a fixture in Caserta’s dining scene. What began with Gaetano Marziale’s La Bomboniera has evolved into Le Colonne, now run by his heirs—including executive chef Rosanna Marziale. The restaurant is a place where history and modernity coexist, an elegant setting animated by attentive service and a deep respect for the past.

The Philosophy of Chef Rosanna Marziale

Chef Rosanna Marziale describes herself as “Campana to the marrow.” Her cooking is rooted in this identity: she fuses the extraordinary products of her region with classic recipes to create what she calls “the recipes of the future.” A self-described ambassador for Mozzarella di Bufala Campana DOP, she brings a creative, technical edge to Campanian cuisine. Her approach has earned Le Colonne a place among Michelin Recommended restaurants—a recognition of her consistent, thoughtful work.

Signature Dishes and Experiences

The menu reads as a map of the chef’s culinary memory. A dish like “Cozze e latte di mozzarella nera” (2008) pairs shelled mussels with a black mozzarella milk, while “Finta carbonara” (2013) reimagines the Roman classic with a cream of milk, saffron, and guanciale. The “Mozzarella Cake” (2012) is a playful, savory take on cheesecake using buffalo mozzarella. For those seeking something truly original, the Bufala Breakfast—a sweet or savory morning experience starring mozzarella in multiple forms—is a signature offering. Tasting menus, starting at €75, allow guests to explore the full breadth of the chef’s modern Campanian cuisine.