FROM 1940 ART IN THE KITCHEN:
A LONG HISTORY OF NEARLY A CENTURY!
start at some points of real kitchen beneventana
traditional, by careful execution of the oldest
Sannite and regional recipes (reworked for modern
requirements with sophistication and lightness).
Particular attention for dishes based on fish, in
able to satisfy the most demanding customers.
SOME TYPICAL MENU
made for groups and travel agencies!
SOME DISHES AND SPECIALTIES
JUST TO BEGIN
Great starter buffet, Sannitis vegetables and side dishes
Stuffed peppers, eggplant boat-baked,
eggplant parmigiana on a wood fire.
of Pietrelcina the Jewish style artichokes, roasted cardarelle
wood oven, parmigiana white zucchini.
Ricotta fried sheep, or buffalo mozzarella braids
And for lovers of diets: Sannitis vegetables broadleaf
boiled or steamed.
PASTE WITH HOMEMADE
Browse in a wood oven with vegetables, smoked cheese and truffles.
Benevento Fusilli with ricotta and meat sauce.
Lagane home made with chickpeas and pecorino.
Paccheri with artichokes, bacon and pecorino Sannita.
Soup cardone to Benevento.
Cazzarielli beneventani in cassuola.
Bombardini with chestnuts and pecorino Sannita.
Fettuccine slow processing Strega.
Husk in a wood oven with seafood.
Browse to the oven with cod, olives and pine nuts.
Seafood lasagna baked.
Paccheri with cod alla Genovese.
Although the latter do their part
SPECIALTY OF MEAT
Lamb with artichokes and peas.
Sausage to Benevento in a wood oven.
Fillet with porcini mushrooms.
Pork tenderloin with baked potatoes.
Artichoke stuffed with potatoes and peas.
Free-range chicken cacciatore in a wood oven.
Pork knuckle baked with peasant potatoes.
Marchigiana IGP Florentine cutting.
Pork fillet with apple and plum annurca.
Castelpoto red sausage with provolone on a wood fire.
The scents of the sea
SPECIALTY OF FISH
San Pietro to Gino and Pina.
Lozenges with potatoes and artichokes.
Scampi with Strega.
Cod with potatoes, olives and plums.
stuffed cuttlefish stewed.
Soup Gulf fried fish.
Pezzogna to Gino and Pina.
Swordfish rolls with provolone.
Gallinelle with potatoes and tomatoes.
Steaks amberjack with potatoes and artichokes.
COME TO GINO AND PINA
It MEANS TO START A JOURNEY
GUIDED DISCOVERY ABOUT WHAT
THE TRUTH GOODIES
AND FEEL AT THE END OF EVERY MEAL
THAT THIN AND PLEASANT
SWEETS HOME MADE
exquisitely delicate, prepared by the imagination and sophistication
Mrs. Pina. Not to be missed:
Babba with strawberries and cream.
Millefeuille with cream and chocolate chips.
Crumbled cheese and chocolate in a wood oven.
Struffoli with honey.
Cassatine of San Marco dei Cavoti.
Ricotta and pears of the coastal.
craft Ice cream.
Open every day
lunch from 12.00 all 15.30
dinner from 19.00 all 24.00
lunch Sunday from 12.00 all 15.30