{"id":1435,"date":"2021-04-28T06:21:12","date_gmt":"2021-04-28T06:21:12","guid":{"rendered":"https:\/\/www.dwallindia.com\/pineta_new\/?page_id=1435"},"modified":"2021-05-27T10:25:13","modified_gmt":"2021-05-27T10:25:13","slug":"menu-la-vera-cucina-di-amalfi","status":"publish","type":"page","link":"https:\/\/www.ristorantepineta1903.it\/en\/menu-la-vera-cucina-di-amalfi\/","title":{"rendered":"Menu"},"content":{"rendered":"
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Seasonal Menus: The Tradition of Mediterranean cuisine<\/h3>\n

Our menu reflects the\u00a0seasons<\/b>\u00a0, because only in this way is it possible to bring to the table the real flavors and nutritional values \u200b\u200bof the ingredients that compose them.\u00a0Fresh 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.\u00a0The 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.\u00a0The cuisine of the Pineta 1903 restaurant has great respect for products and producers and is based on a careful search for\u00a0fresh and seasonal ingredients<\/b>\u00a0, sourced directly from the Producers, true\u00a0Artisans of Taste<\/b>of which the Campania lands are still rich.\u00a0Products carefully selected from the excellences of local production, to support small local producers and to protect biodiversity, according to the\u00a0Slow Food<\/b>\u00a0philosophy\u00a0of\u00a0GOOD, CLEAN AND RIGHT<\/b><\/p>\n\n<\/div>\n

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Slow Food and Ark of Taste Presidia<\/h3>\n

Ancient Tomatoes of Naples – Gustarosso, Sarno and Farm Bruno Sodano – Pomigliano D’Arco (NA)
\nCacioricotta Cilentana – Erbanito, San Rufo (SA)
\nPapaccella Napoletana – Farm Bruno Sodano, Pomigliano d’Arco (Na)
\nTraditional colatura of Anchovies of Cetara – IASA, Cologna di Pellezzano (SA)
\nChickpea of \u200b\u200bCicerale – Azienda Agricola San Felice, Cicerale (SA)
\nViolet artichoke of Castellammare – Orti di Schito Castellammare di Stabia (NA)
\nRed Sausage of Castelpoto – Masseria Maio, Castelpoto (BN) – Extra virgin olive oil “Gocce di Natura” Az Agr.\u00a0D’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<\/p>\n

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Our Excellencies<\/h3>\n

Pasta di Gragnano – Ancient Pasta makers from Gragnano, Gragnano (NA)
\nExtra Virgin Olive Oil “Pregio” – Oleificio Di Giacomo Serre (SA)
\nMozzarella Fiordilatte di Tramonti – Vitagliano Maurizio Tramonti (SA)
\nBuffalo Mozzarella Campana DOP
\nYellow Tomato from Vesuvius – Farm Bruno Sodano Pomigliano d’A.
\nSalted Anchovies from Cetara – IASA Cologna di Pellezzano (SA)
\nTuna from Cetara – IASA Cologna di Pellezzano (SA)
\nStracciatella di Burrata – Murgella Putignano (BA)
\nTomatoes from Corbara, The Flavors of Corbara Corbar\u00ec<\/p>\n

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START WITH A COCKTAIL<\/h2>\n
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    \n
  • \n

    AMALFI SPRITZ<\/span><\/span><\/h4>\n

    6cl. Prosecco - 4cl Limoncello - splash of soda water<\/span><\/p>\n<\/span><\/span><\/li>\n

  • \n

    APEROL SPRITZ<\/span><\/span><\/h4>\n

    6cl. Prosecco - 4cl Aperol - splash of soda water<\/span><\/p>\n<\/span><\/span><\/li>\n

  • \n

    MOJITO<\/span><\/span><\/h4>\n

    4cl. White rum - 3cl.\u00a0Lemon juice - mint leaves - sugar - soda water<\/span><\/p>\n<\/span><\/span><\/li>\n

  • \n

    NEGRONI<\/span><\/span><\/h4>\n

    3cl. Gin - 3cl.\u00a0Campari bitter - 3cl.\u00a0Red vermouth<\/span><\/p>\n<\/span><\/span><\/li>\n

  • \n

    MARTINI<\/span><\/span><\/h4>\n

    6cl. of Gin - 1cl.\u00a0of Vermouth dry - lemon zest<\/span><\/p>\n<\/span><\/span><\/li>\n

  • \n

    MANHATTAN<\/span><\/span><\/h4>\n

    5cl. of Rye or Canadian whiskey - 2cl.\u00a0of red vermouth - 1 cherry - Angostura<\/span><\/p>\n<\/span><\/span><\/li>\n

  • \n

    MOSCOW MULE<\/span><\/span><\/h4>\n

    4.5cl. Vodka - 12cl.\u00a0Ginger beer - 0,5 lemon juice - Cucumber - Ginger<\/span><\/p>\n<\/span><\/span><\/li>\n<\/ul>\n<\/div>\n\n\n<\/div>\n

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    RAW FISH<\/h2>\n
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    • \n

      TUNA TARTARE*<\/span><\/span><\/h4>\n

      Tuna tartare flavored with oil and lemon, celery and melon<\/span><\/p>\n<\/span><\/span><\/li>\n

    • \n

      FISH CARPACCIO *<\/span><\/span><\/h4>\n

      Dry Marinated Fish in Cervia Salt (Slow Food Presidium) flavored with Vanilla and Citrus Fruits from our Garden<\/span><\/p>\n<\/span><\/span><\/li>\n

    • \n

      CUTTLEFISH NOODLES *<\/span><\/span><\/h4>\n

      Cuttlefish strips with fennel, honey and citrus fruits<\/span><\/p>\n<\/span><\/span><\/li>\n

    • \n

      SHRIMP NUDE *<\/span><\/span><\/h4>\n

      The Red Shrimp<\/span><\/p>\n<\/span><\/span><\/li>\n

    • \n

      FRANCIACORTA OYSTERS *<\/span><\/span><\/h4>\n

      Fresh Oysters with Franciacorta Air<\/span><\/p>\n<\/span><\/span><\/li>\n<\/ul>\n

      SIDE DISHES<\/h2>\n
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        MIXED SALAD<\/span><\/span><\/h4>\n<\/span><\/span><\/li>\n
      • \n
        \nNew<\/span>\n

        GREEN SALAD<\/span><\/span><\/h4>\n<\/span><\/span><\/div>\n<\/li>\n
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        TOMATO SALAD<\/span><\/span><\/h4>\n<\/span><\/span><\/li>\n
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        FRENCH FRIES<\/span><\/span><\/h4>\n<\/span><\/span><\/li>\n
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        GRILLED VEGETABLES<\/span><\/span><\/h4>\n<\/span><\/span><\/li>\n<\/ul>\n<\/div>\n\n\n<\/div>\n\n<\/div>\n\n

         <\/p>\n

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         <\/p>\n","protected":false},"excerpt":{"rendered":"

                                                                                                                   <\/p>\n","protected":false},"author":1,"featured_media":1390,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1435","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nMenu - Pineta 1903 - L'Autentica Cucina della Costa d'Amalfi<\/title>\n<meta name=\"description\" content=\"Men\u00f9 Stagionali: La Tradizione della cucina Mediterranea in costiera amalfitana con un pizzico di innovazione. 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