Terramia Ristorante

The specialties here include Maine lobster fritters, meat balls over polenta, oysters, giant open faced ravioli and grilled 16oz Veal chop. The homemade pastas and the risotto Porcini should not be missed. Try the fish of the day, pan-roasted filet mignon or braised lamb shank. Vegan, vegetarian, gluten free, child friendly options available. Established in 1993. Carla Gomes Agripino opend Terramia Ristorante in 1993 with executive chef and Salerno native Mario Nocera. Terramia transformed old world classics into new world masterpieces. At Terramia, Nocera strived to preserve the authenticity and simplicity reminiscent of his Salerno roots while at the same time creating fresh, inventive interpretations of the classics.