Trattoria di Nonna Tetti operates from a small domestic-scale space on Via Ascanio Grandi in central Lecce, Apulia, presenting Salentine home cooking at prices accessible to the working population of the city. The restaurant's identity is built around the grandmother-kitchen tradition: recipes passed through families rather than culinary schools, ingredient sourcing driven by what the weekly market offers, and a menu that changes by the day. There are no tasting menus, no modernist interventions, and no English translation of the specials board — the expectation is that visitors either know Salentine food or are willing to learn it.
Fave e cicoria is the restaurant's most emblematic dish: dried broad beans slow-cooked to a dense, almost mashed consistency, served beside wilted wild chicory dressed with local olive oil. This is the Salento peninsula's foundational pairing — found in ancient agricultural communities across the heel of Italy and presented here without revision. Sagne ncannulate, a thick twisted pasta specific to the Lecce province, appears with a slow ragù that requires all morning to reduce. The pasticciotto offered at the meal's end is the regional custard pastry, often sourced from a nearby pasticceria rather than made in house — itself an authentic Leccese detail that reflects how the city divides the labour of food between its specialist producers.
The dining room holds approximately 20 covers. Tables sit close together; the room is not quiet when full. The kitchen depletes rapidly after opening, which in practice means arriving after 14:00 carries real risk of finding the menu substantially reduced. Prices run €9–16 per dish. The house wine is a carafe Negroamaro. Cash is required — no card payment. Dinner service is closed on Wednesdays.
Signature dishes
- Fave e cicoria (broad bean purée with wild chicory) — €9 (~$9.70)
- Sagne ncannulate con sugo — €10 (~$10.80)
- Pasticciotto per dessert — €3 (~$3.25)
Good to know
- Known for
- Home cooking from a Lecce grandmother — the kind of food locals eat, not tourists
- Hours
- 12:30–15:00, 19:30–22:30; closed Wednesday
- Reservations
- Walk in or call +39 0832 245178
Location
Via Ascanio Grandi 10, 73100 Lecce LE, Italy
40.3523, 18.1755 View on map
Highlights
- Authentic Salentine grandmother cooking — daily-changing menu based on what the market offered that morning
- Fave e cicoria: the region's foundational dish of pureed broad beans with wild chicory
- Sagne ncannulate — a twisted pasta unique to Lecce province — with slow-cooked ragù
- Some of the lowest prices for a full cooked lunch in central Lecce (€9–16 per dish)
Tips for visiting
- Arrive at 12:30 when the kitchen opens — supply runs out and the menu depletes by early afternoon
- Cash only — no card payment is accepted
- Fave e cicoria is always on the menu and represents the kitchen's soul; order it without hesitation
- The daily specials board is in Italian only — ask staff to describe the options if needed
- Wednesday dinner is not served; check the weekly closure before planning an evening visit
Accessibility
The restaurant is on the ground floor with a step at the entrance threshold. The dining room is small and tables are closely arranged, which limits wheelchair manoeuvring. Visitors with mobility requirements should call ahead to discuss seating near the entrance.
Frequently asked questions
Is Trattoria di Nonna Tetti open for dinner?
Yes, dinner service runs 19:30–22:30, except on Wednesdays when the restaurant is closed. Lunch (12:30–15:00) is the primary service and the menu is most complete at opening time.
Can vegetarians eat here?
Yes. Fave e cicoria and most of the antipasto dishes are vegetarian by nature — Salentine food is rooted in legumes, greens, and olive oil. Some pasta dishes include meat ragù, so confirming with staff is advisable.
Is booking required?
The restaurant can be contacted at +39 0832 245178 to reserve, but walk-ins are also accepted. Given the small size of the dining room, calling ahead for dinner is recommended, especially on Friday and Saturday.
Why is the pasticciotto sourced externally rather than made in house?
Lecce's food culture traditionally divides specialisms: trattorie cook savoury food, while pasticcerie produce the city's custard pastries. Buying from a specialist pastry shop is the authentic local practice, not a compromise.