Menu

Menu

Seasonal Menus: The Tradition of Mediterranean cuisine

Our menu reflects the seasons , because only in this way is it possible to bring to the table the real flavors and nutritional values ​​of the ingredients that compose them. Fresh fish, meat, vegetables, citrus fruits, extra virgin olive oil DOP, cheeses and typical salami, are the elements that make the dishes of our cuisine unique. The selection of each product used in the kitchen of the Ristorante Pineta 1903 is carried out with particular attention to quality and biodiversity, the real wealth of the territory. The cuisine of the Pineta 1903 restaurant has great respect for products and producers and is based on a careful search for fresh and seasonal ingredients , sourced directly from the Producers, true Artisans of Tasteof which the Campania lands are still rich. Products carefully selected from the excellences of local production, to support small local producers and to protect biodiversity, according to the Slow Food philosophy of GOOD, CLEAN AND RIGHT

Slow Food and Ark of Taste Presidia

Ancient Tomatoes of Naples – Gustarosso, Sarno and Farm Bruno Sodano – Pomigliano D’Arco (NA)
Cacioricotta Cilentana – Erbanito, San Rufo (SA)
Papaccella Napoletana – Farm Bruno Sodano, Pomigliano d’Arco (Na)
Traditional colatura of Anchovies of Cetara – IASA, Cologna di Pellezzano (SA)
Chickpea of ​​Cicerale – Azienda Agricola San Felice, Cicerale (SA)
Violet artichoke of Castellammare – Orti di Schito Castellammare di Stabia (NA)
Red Sausage of Castelpoto – Masseria Maio, Castelpoto (BN) – Extra virgin olive oil “Gocce di Natura” Az Agr. D’Assisi and “Ufens” Tomatoes from Piennolo – Nuts from Sorrento – Provolone del Monaco DOP – Sfusato di Amalfi – Tomato San Marzano DOP – Tomato from Sorrento – Caper from Pantelleria – ‘Nduja from Spilinga – Coppery onion from Montoro – Salami from Naples – Caciocavallo Podolico degli Alburni

Our Excellencies

Pasta di Gragnano – Ancient Pasta makers from Gragnano, Gragnano (NA)
Extra Virgin Olive Oil “Pregio” – Oleificio Di Giacomo Serre (SA)
Mozzarella Fiordilatte di Tramonti – Vitagliano Maurizio Tramonti (SA)
Buffalo Mozzarella Campana DOP
Yellow Tomato from Vesuvius – Farm Bruno Sodano Pomigliano d’A.
Salted Anchovies from Cetara – IASA Cologna di Pellezzano (SA)
Tuna from Cetara – IASA Cologna di Pellezzano (SA)
Stracciatella di Burrata – Murgella Putignano (BA)
Tomatoes from Corbara, The Flavors of Corbara Corbarì

Lunch

Lunch

THE SLAPS

THE SLAPS

FIRST

FIRST

undefined

SECONDS

SECONDS

PINETA 1903

The Authentic Amalfi Coast Cuisine with a pinch of Innovation and unexpected combinations

%d bloggers like this: