{"id":2126,"date":"2021-05-01T13:02:50","date_gmt":"2021-05-01T13:02:50","guid":{"rendered":"https:\/\/www.dwallindia.com\/pineta_new\/?p=2126"},"modified":"2022-12-03T11:18:35","modified_gmt":"2022-12-03T11:18:35","slug":"menu-2019","status":"publish","type":"post","link":"https:\/\/www.ristorantepineta1903.it\/en\/2021\/05\/menu-2019\/","title":{"rendered":"Menu 2019"},"content":{"rendered":"

Our Menu Summer 2019. The Authentic and genuine traditional Amalfi Coast cuisine, with very ancient dishes of the Amalfi Coast Tradition.<\/h3>\n

\u2026to START<\/strong><\/p>\n

 <\/p>\n

Alici Incinte<\/strong><\/p>\n

\"Alici
Alici incinte del Pineta 1903 a Maiori ristorante slow food<\/figcaption><\/figure>\n

Typical ingredient and a Traditional Dish of the Amalfi Coast, ours is a revisitation of anchovies \u201cmbuttunate\u201d (that means stuffed) with provola cheese. Big and fat anchovies of Cetara stuffed with Provolone del Monaco DOP Sorrento peninsula, the king of cheeses from Campania \u2013 12,00<\/h3>\n
Allergens: Fish, molluscs, Crustaceans, wheat, Milk, nuts, Eggs, sulphites<\/pre>\n
 <\/p>\n
Il Mare del Pineta 1903<\/strong><\/p>\n
\"antipasto
antipasto di mare del pineta 1903<\/figcaption><\/figure>\n
Tasting of 5 mini-courses of seafood Appetizers prepared from the Chef according to our Style, for an usual sea food appetizer \u2013 19,50<\/h3>\n
Allergens: Fish, molluscs, Crustaceans, wheat, Milk, nuts, Eggs, sulphites<\/pre>\n
 <\/p>\n
BURRATINA<\/strong><\/p>\n
\"Burrata\"
Burrata<\/figcaption><\/figure>\n
Burrata cheese with grilled vegetables and homemade bread bruschetta with cherry tomatoes from Piennolo di Furore and extravirgin olive oil \u2013 13,00<\/h3>\n
Allergens: Milk, Wheat<\/pre>\n
 <\/p>\n
I 4 DOP<\/strong><\/p>\n
\"i
Antipasto i 4 dop<\/figcaption><\/figure>\n
4 great ingredients all DOP (PDO \u2013 protected designation of origin). All the ingredients are from Campania region with an excellent Intruder. Buffalo Mozzarella cheese Campana PDO, Parma Ham PDO aged 24 months, San Marzano PDO Bruschetta and Extra Virgin Olive Oil PDO \u2013 15,50<\/h3>\n
Allergens: Milk, Wheat, sulphites, nuts<\/pre>\n
 <\/p>\n
FRIENN\u2019 MAGNANN\u2019<\/strong><\/p>\n
\"Frienn'
Frienn\u2019 magnann<\/figcaption><\/figure>\n
Pasta and potato pie with provola + Timballo pasta and peas, meat and b\u00e9chamel sauce + Fried mozzarella cheese in bread slice + Potato Croquettes \u2013 12,00<\/h3>\n
Allergens: Milk, Wheat<\/pre>\n
TRIS DI PIZZE FRITTE<\/strong><\/p>\n
\"tris
tris di Pizze fritte: Le Montanare<\/figcaption><\/figure>\n
3 Fried small Pizzas
\n1) Tomato, Parmisan Cheese and Basil 2) Tomato and Ricotta cheese 3) Tomato and Burrata cheese (Special Sliced Mozzarella with milk cream) \u2013 10,00<\/h3>\n
 <\/p>\n
Allergens: Milk, Wheat<\/pre>\n
La BRUSCHETTA<\/strong><\/p>\n
\"bruschetta
trilogia di bruschette<\/figcaption><\/figure>\n
6 Sliced baked Homemade Bread with Cherry Tomatoes, Local Oregano, Italian Extravirgin Olive Oil, Anchovies from Cetara and Buffalo Mozzarella Cheese, Basil \u2013 7,50<\/h3>\n
Allergens: Milk, Wheat<\/pre>\n
PASTA<\/strong><\/p>\n
\u2018O Zuco \u2018e ll\u2019Alice<\/strong><\/p>\n
\"spaghetto
spaghetto con colatura di alici tradizionale di Cetara<\/figcaption><\/figure>\n
Ancient tastes and knowledge are perfectly combined in this very traditional dish. We offer it with a little gamble: Spaghetti pasta from Gragnano with Traditional Colatura of Anchovies of Cetara (anchovies juice \u2013 Slow Food presidium) with Cherry tomatoes del Piennolo \u2013 15,00<\/h3>\n
Allergens: Fish, molluscs, Crustaceans, wheat, Milk, nuts, Eggs, sulphites<\/pre>\n
alla CONVENTUALE<\/strong><\/p>\n
\"Spaghetto
Spaghetto alici noci e pecorino, o\u2019 spaghetto interratro<\/figcaption><\/figure>\n
It\u2019s a reinterpretation of the historic \u201cSpaghetto Interrato\u201d that was traditionally prepared for Christmas Eve. Vermicelloni pasta from Gragnano with Anchovies, Nuts and Pecorino cheese \u2013 15,00<\/h3>\n
Allergens: Fish, molluscs, Crustaceans, wheat, Milk, nuts, Eggs, sulphites<\/pre>\n
BIRBONI<\/strong><\/p>\n
\"i
i Birboni di Minori antico piatto della costiera amalfitana<\/figcaption><\/figure>\n
It is a very ancient dish of the Amalfi Coast made with an ancient pasta, the Birboni, in fact, no longer produced. We have recovered the recipe and let the pasta be made with whole flour \u201cSenatore Cappelli\u201d, here we propose them with Pomodorino Corbar\u00ec Sapori di Corbara, Capers from Pantelleria, Caiazzane Olives (Slow Food Presidium), Crumbled Wheat Biscuit from Agerola \u2013 16,00<\/h3>\n
Allergens: Milk, Wheat, sulphites, nuts<\/pre>\n
SCOGLIO 1903<\/strong><\/p>\n
\"Scialatielli
Scialatielli fatti a mano con frutti di mare<\/figcaption><\/figure>\n
Handmade Scialatielli pasta according to the Ancient recipe of 1903 with Clams, Mussels, Squid and Shrimps, aromatized with the Lemon Sfusato di Amalfi and Cherry Tomatoes \u2013 20,00<\/h3>\n
Allergens: Fish, molluscs, Crustaceans, wheat, Milk, nuts, Eggs, sulphites<\/pre>\n
SCARPARIELLO<\/strong><\/p>\n
\"paccheri
Paccheri di gragnano allo scarpariello<\/figcaption><\/figure>\n
Typical dish of the poor cuisine, history or legend tells that it was the wives of the \u201cScarpari\u201d (the Shoemakers) of the Spanish Quarters in Naples who invented it. Here we offer it revisited with products that are anything but poor: Paccheri pasta from Gragnano with Cherry Tomatoes Corbar\u00ec from Sapori di Corbara, Provolone del Monaco Cheese PDO Sorrentine Peninsula and Basil \u2013 13,00<\/h3>\n
Allergens: Milk, Wheat, sulphites, nuts<\/pre>\n
VERACE DI MARE<\/strong><\/p>\n
\"Spaghetto
Spaghetti di Gragnano Trafilati al Bronzo con Vongole<\/figcaption><\/figure>\n
Spaghetti pasta from Gragnano with Local Clams and Italian Extravirgin OliveOil from Slow Food presidio \u2013 16,00<\/h3>\n
Allergens: Fish, molluscs, Crustaceans, wheat, sulphites<\/pre>\n
NERANO 1955<\/strong><\/p>\n
\"spaghetti
Spaghetti alla Nerano<\/figcaption><\/figure>\n
Original recipe of pasta alla Nerano born in the mid-50s in the homonymous town \u2013 Spaghetti di Gragnano with fried zucchini, basil and Provolone del Monaco Cheese PDO Sorrentine Peninsula \u2013 13,50<\/h3>\n
Allergens: Wheat, nuts<\/pre>\n
SCIALACECI<\/strong><\/p>\n
\"scialatielli
Scialatielli con crema di ceci di Teano e scaglie di limone<\/figcaption><\/figure>\n
Our handmade Scialatielli pasta with Chickpeas Cream from Teano (Slow Food Presidium), our Lemon Sfusato di Amalfi and wild fennel \u2013 A dish suitable also for Vegans and Vegetarians \u2013 12,50<\/h3>\n
Allergens: Wheat, nuts<\/pre>\n
SEA FOOD<\/strong><\/p>\n
BRANZINO<\/strong><\/p>\n
\"branzino
branzino al forno in crosta di patate<\/figcaption><\/figure>\n
<\/h4>\n
Local Sea Bass Fish Fillet in crispy potatoes crust, flavored with Mediterranean herbs and Italian ExtraVirgin Olive Oil \u2013 16,00<\/h3>\n
Allergens: Fish, Molluscs, Crustaceans, wheat, nuts, sulphites<\/pre>\n
il MARE alla BRACE<\/strong><\/p>\n
\"Grigliata
Grigliata mista di pesce<\/figcaption><\/figure>\n
Mixed Grilled Fish with Seabass Fillet, Mediterranean Swordfish, Prawns aromatized with our Lemon and Squid \u2013 30,00<\/h3>\n
Allergens: Fish, Molluscs, Crustaceans, wheat, nuts, milk, eggs, sulphites<\/pre>\n
il CUOPPO di MARE<\/strong><\/p>\n
\"FRITTO
FRITTO MISTO DI MARE<\/figcaption><\/figure>\n
Mixed Fried Fish
\n(Squid, shrimps, Fresh Anchovies, catch of the day) \u2013 22,00<\/h3>\n
 <\/p>\n
Allergens: Fish, Molluscs, Crustaceans, wheat, nuts, sulphites<\/pre>\n
BACCALA\u2019<\/strong><\/p>\n
\"BACCALA
BACCALA & PAPACCELLE NAPOLETANA<\/figcaption><\/figure>\n
Codfish in Oliocottura with Vegetables and Papaccelle Napoletane (Neapolitan Bell peppers) \u2013 16,00<\/h3>\n
Allergens: Fish, Molluscs, Crustaceans, wheat, nuts, sulphites<\/pre>\n
THE CATCH OF THE DAY<\/strong><\/p>\n
\"Pesce
Pesce fresco<\/figcaption><\/figure>\n
(*) Fishes of the day available everyday
\n(seabream, seabass, squid, cuttlefish, red mullet, swordfish, tuna, turbot, etc.)<\/h3>\n
 <\/p>\n
THE MEAT<\/strong><\/p>\n
STRACCETTI<\/strong><\/p>\n
\"Straccetti
Straccetti di pollo con verdure alla curcuma<\/figcaption><\/figure>\n
Sliced Chicken with saut\u00e9ed Seasonal vegetables and Turmeric Sauce \u2013 15,50<\/h3>\n
Allergens: Wheat, milk, nuts, sesame, celery, eggs, sulphites<\/pre>\n
TAGLIATA<\/strong><\/p>\n
\"tagliata
Tagliata di Manzo<\/figcaption><\/figure>\n
Sliced Grilled Beef with Rocket salad and Parmesan cheese and cherry tomatoes \u2013 19,50<\/h3>\n
Allergens: Wheat, nuts<\/pre>\n
HAMBURGER<\/strong><\/p>\n
\"Hamburger
Hamburger di Manzo Italiano<\/figcaption><\/figure>\n
Italian Beef \u2013 12.00<\/h3>\n
Allergeni:Frutta a guscio, latte<\/pre>\n
FROM KITCHEN GARDEN <\/strong><\/p>\n
LA PARMIGIANA<\/strong><\/p>\n
\"la
La Parmigiana di Melanzane<\/figcaption><\/figure>\n
A very Traditional and Typical Neapolitan Dish with fried slice of Eggplants\/Aubergine, Tomatoe souce, Mozzarella cheese, Parmesan cheese \u2013 15,00<\/h3>\n
Allergens: milk, wheat, nuts<\/pre>\n
SALADS<\/strong><\/p>\n
NOSTROMO<\/strong><\/p>\n
\"Insalata
Nostromo<\/figcaption><\/figure>\n
Big Mix Salad with Tuna from Cetara, Mozzarella cheese from Tramonti, capers from Pantelleria and green olives \u2013 13,00<\/h3>\n
Allergeni:Wheat, Milk, fish, crostaces, nuts<\/pre>\n
PINETA AGRUMATA<\/strong><\/p>\n
\"INSALATONA
INSALATONA PINETA AGRUMATA<\/figcaption><\/figure>\n
Big Mix Salad with Oranges and our Lemons Sfusato di Amalfi , Sheep cheese and Honey \u2013 13,00<\/h3>\n
Allergeni:Wheat, Milk, nuts<\/pre>\n
LA CAPRESE<\/strong><\/p>\n
\"CAPRESE
CAPRESE TOMATOES AND MOZZARELLA CHEESE<\/figcaption><\/figure>\n
Sliced Mozzarella cheese and Sliced Tomatoes from Sorrento with Italian Extravirgin Olive Oil from Slow Food presidium \u2013 14,50<\/h3>\n
Allergeni:Wheat, Milk, nuts<\/pre>\n
PIZZA<\/strong><\/p>\n
All our pizzas are produced only with wholemeal flour and Ancient flours from stone mills and garnished with products of Excellence of the Territory, many of them belonging from the Alliance and the Ark of Taste of SLOW FOOD.<\/h3>\n
 <\/p>\n
REGINNA MAJOR<\/strong><\/p>\n
\"pizza
Pizza Reginna Major<\/figcaption><\/figure>\n
Tomato Antichi Pomodori di Napoli, mozzarella cheese from Tramonti, Grana cheese, Extra Virgin Olive Oil DOP \u2013 With Stuffed border of Ricotta cheese, \u2013 9,500<\/h3>\n
Allergens: Wheat, nuts, Milk<\/pre>\n
CRUDO DI PARMA<\/strong><\/p>\n
\"Pizza
Pizza Crudo di Parma<\/figcaption><\/figure>\n
Mozzarella, Parma ham aged 24 months, rocket, Grana cheese, Balsamic Vinegar of Modena IGT \u2013 14,00<\/h3>\n
Allergens: Wheat, nuts, Milk.<\/pre>\n
CAPRICCIOSISSIMA<\/strong><\/p>\n
\"Capricciosa\"
Pizza capricciosissima<\/figcaption><\/figure>\n
Tomato San Martzano DOP, Mozzarella cheese, Champignon Mushrooms, Ham, Violet Artichokes from Castellammare Slow Food Presidia and black olives \u2013 14,50<\/h3>\n
Allergens: Wheat, nuts, Milk<\/pre>\n
PINETA 1903<\/strong><\/p>\n
\"Pineta
Pineta 1903<\/figcaption><\/figure>\n
Zucchini Cream aromatized with Mint and our Lemon Sfusato di Amalfi (Ark of Taste), Yellow cherry tomatoes, Buffalo Mozzarella Cheese, Cacioricotta del Cilento Cheese Slow Food Presidia \u2013 13,50<\/h3>\n
Allergens: Wheat, nuts, Milk<\/pre>\n
Cetarese Napoletana<\/strong><\/p>\n
\"Cetarese
Cetarese Napoletana<\/figcaption><\/figure>\n
Tomato San Marzano DOP, Mozzarella cheese from Tramonti, Anchovies of Cetara, capers from Pantelleria, Oregano \u2013 11,50<\/h3>\n
Allergens: Wheat, nuts, Milk, fish, crustaceans, molluscs<\/pre>\n
Cipolla Ramata di Montoro e Tonno di Cetara<\/strong><\/p>\n
\"Cipolla
Cipolla Ramata di Montoro e Tonno di Cetara<\/figcaption><\/figure>\n
San Marzano Tomato DOP, Onion Ramata di Montoro, Tuna from Cetara, oregano, basil and Extravirgin Olive Oil DOP \u2013 13,50<\/h3>\n
Allergens: Wheat, nuts, Milk, fish, crustaceans, molluscs<\/pre>\n
Piennolo<\/strong><\/p>\n
\"Piennolo\"
Piennolo<\/figcaption><\/figure>\n
Smoked Mozzarella cheese, Cherry Tomatoes from Furore, Grilled Aubergine, Zucchini and sweet Peppers \u2013 13,00<\/h3>\n
Allergens: Wheat, nuts, Milk.<\/pre>\n
Spilinga<\/strong><\/p>\n
\"Spilinga\"
Spilinga<\/figcaption><\/figure>\n
Tomatoes San Marzano DOP, Burrata cheese from Murgia, N\u2019duja spicy salami from Spilinga Slow Food Ark of Taste, Extravirgin Olive Oil DOP, Basil \u2013 14,00<\/h3>\n
Allergens: Wheat, nuts, Milk, sulphites<\/pre>\n
Norcina con Porcini<\/strong><\/p>\n
\"Norcina
Norcina con Porcini<\/figcaption><\/figure>\n
Local Sausage from Agerola, Porcini mushrooms, Mozzarella cheese, Extravirgin Olive Oil DOP, basil \u2013 14,50<\/h3>\n
Allergens: Wheat, nuts, Milk, sulphites<\/pre>\n
Salsiccia e Friarielli<\/strong><\/p>\n
\"Salsiccia
Salsiccia e Friarielli<\/figcaption><\/figure>\n
Mozzarella cheese, Local Sausage from Agerola, Chilli pepper, fennel, Broccoli, Extravirgin Olive Oil \u2013 13,00<\/h3>\n
Allergens: Wheat, nuts, Milk, sulphites<\/pre>\n
BUFALINA<\/strong><\/p>\n
\"BUFALINA\"
BUFALINA<\/figcaption><\/figure>\n
Tomato San Marzano DOP, Buffalo Mozzarella cheese DOP, basil, ExtraVirgin Olive Oil DOP, Basil \u2013 10,00<\/h3>\n
Allergens: Wheat, nuts, Milk<\/pre>\n
Peperonata<\/strong><\/p>\n
\"Peperonata\"
Peperonata<\/figcaption><\/figure>\n
Tomato, Mozzarella cheese, Grilled sweet Peppers, Tuna from Cetara, Black Olives, Capers, Anchovies from Cetara \u2013 15,00<\/h3>\n
Allergens: Wheat, nuts, Milk, fish, crustaceans, molluscs<\/pre>\n
.<\/h2>\n
I DOLCI<\/strong><\/p>\n
 <\/p>\n
NON E\u2019 UN BABA\u2019<\/strong><\/p>\n
\"Bab\u00e0\"
Bab\u00e0 al limoncello<\/figcaption><\/figure>\n
It is a small yeast cake. A fragrant traditional sweet with the typical mushroom shape (or chef\u2019s hat, if you prefer). Our bab\u00e0 is soaked in our homemade Limoncello. \u2013 6,00<\/h3>\n
CAPRESE AL CIOCCOLATO<\/strong><\/p>\n
\"CAPRESE
CAPRESE AL CIOCCOLATO<\/figcaption><\/figure>\n
From the island of Capri, where it was born, up to the Amalfi Coast. Born from a mistake, the torta caprese, the cake invented by Carmine Di Fiore around 1920, who forgot to add flour to the mixture, thanks to the wonderful consistency (moist and soft) as well as its natural absence of gluten, has practically conquered all. \u2013 6,00<\/h3>\n
CAPRESE AL LIMONE<\/strong><\/p>\n
\"Caprese
Caprese al limone<\/figcaption><\/figure>\n
The legendary Caprese married to our Amalfi Sfusato Lemon. 6,00<\/h3>\n
<\/pre>\n
RICOTTA E PERA<\/strong><\/p>\n
\"ricotta
ricotta e pera<\/figcaption><\/figure>\n
Inventata da Sal De Riso, il famoso pasticciere di Minori, racchiude prodotti del territorio fatti per stare insieme. Pan di Spagna alle nocciole di Giffoni, pera Pennata di Agerola, Ricotta di Tramonti \u2013 6,00<\/h3>\n
CAPRESE AL PISTACCHIO<\/strong><\/p>\n
\"Ricotta
Ricotta e Pistacchio<\/figcaption><\/figure>\n
La famosa ricotta e pera nella versione al Pistacchio \u2013 6,50<\/h3>\n
TORTINO AL CIOCCOLATO<\/strong><\/p>\n
\"TORTINO
TORTINO AL CIOCCOLATO<\/figcaption><\/figure>\n
Un Tortino con un cuore caldo \u2026di cioccolato naturalmente! \u2013 6,50<\/h3>\n
TORTINO AL PISTACCHIO<\/strong><\/p>\n
\"TORTINO
TORTINO AL PISTACCHIO<\/figcaption><\/figure>\n
qui il cuore divente di Pistacchio, ma sempre cuore caldo \u00e8\u2026 \u2013 7,00<\/h3>\n
TIRAMISU\u2019<\/strong><\/p>\n
\"Tiramis\u00f9\"
Tiramis\u00f9<\/figcaption><\/figure>\n
Il pi\u00f9 Classico dei Dolci Italiani \u2013 6,50<\/h3>\n
\u2018A ZIZZA \u2018e MONACA<\/strong><\/p>\n
\"DELIZIA
DELIZIA AL LIMONE<\/figcaption><\/figure>\n
<\/h3>\n
La delizia al limone \u00e8 un dolce originario della pasticceria sorrentina, divenuto poi un dessert tipico della Costa Amalfitana.
\nFu ideata dal pasticciere sorrentino Carmine Marzuillo nel 1978, ed \u00e8 una torta fatta con una base di pan di Spagna, bagnato con uno sciroppo a base di limoncello, farcita e ricoperta di crema a base di limone viene servita nella sua classica forma di seno \u2013 6,50<\/h3>\n","protected":false},"excerpt":{"rendered":"
Our Menu Summer 2019. The Authentic and genuine traditional Amalfi Coast cuisine, with very ancient dishes of the Amalfi Coast Tradition. \u2026to START   Alici Incinte Alici incinte del Pineta 1903 a Maiori ristorante slow food Typical ingredient and a Traditional Dish of the Amalfi Coast, ours is a revisitation of anchovies \u201cmbuttunate\u201d (that means stuffed) […]<\/p>\n","protected":false},"author":1,"featured_media":3928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-2126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nMenu 2019 - Pineta 1903<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ristorantepineta1903.it\/en\/2021\/05\/menu-2019\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu 2019 - Pineta 1903\" \/>\n<meta property=\"og:description\" content=\"Our Menu Summer 2019. 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