FROM 1940 ART IN THE KITCHEN:

A LONG HISTORY OF NEARLY A CENTURY!

The owners
GINO AND PINA PALMIERI

They are ready to stimulate your curiosity with
a large menu of land and sea, to whom
accompany bell excellence wines.
Our dishes will conquer the
freshness and quality of the used products,
which are mostly principals slow food
or produced km 0, short chain.

The
CULINARY PROCESSING

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.

who
SOME TYPICAL MENU
made for groups and travel agencies!

Gladiator menu Sannita the Samnites flavors Menu

RECOMMEND

SOME DISHES AND SPECIALTIES

A MUST!

Appetizers
JUST TO BEGIN

Great starter buffet, Sannitis vegetables and side dishes
various seasonal.
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
dop bell.
And for lovers of diets: Sannitis vegetables broadleaf
boiled or steamed.

The first
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

SENSATION satiety!

Special dishes
FOR GASTRIC ULCERS

Tripe in casserole with cheese Sannita.
Liver venetian style with onions.
Oxtail.
Saute pork.
Sausage and sautéed broccoli.
Liver fried pork.
Polenta with meat sauce with tracchie.
Piglet Sannita with potatoes and peppers.
Mugliatielli in a wood oven.

Continuing
CHEESE LAND

with a sought-after pecorino cheese
and buffalo, all accompanied by fine wines
liqueur that enhance the flavor.

Finally
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.
Pastiera wheat.
tiramisu.
Struffoli with honey.
Cassatine of San Marco dei Cavoti.
Ricotta and pears of the coastal.
craft Ice cream.

BOOK

University avenue 2
82100 - Benevento (Italy)
Tel: 0824 2494
info@ginoepina.it

TIMETABLES

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

Facebooktwittergoogle_plusyoutubeinstagram

CONTACT US

Name

Email

Message