FARINATI PIZZA AND MORE
Twenty minutes from Naples there is a new reality inaugurated last year 19 giugno: Farinati – Pizza and more.
The Farinati team
HISTORY
Farinati's project was born from an idea of the entrepreneurs Gennaro Del Buono, John Pianelli and Renato Ruggiero, passionate about food and design.
Ruggiero, in particolare, specializes in the art of Neapolitan frying, and has a catering and consultancy company entirely dedicated to this branch of gastronomy; his workhorse is the pasta omelette, one of the cornerstones of Neapolitan rotisserie, which earned him important awards.
Renato Ruggiero
Pasta frittatas in preparation
Carbonara omelette
Nerano omelette
THE LOCAL
A design venue, whose concept was curated by the Neapolitan architect Mario Sorrentino.
Strong colors on the walls, blow-ups of Neapolitan playing cards (also in a gender free version of love), checkered floor that recalls the back of the same, particular chandeliers.
floured, internal
The large open kitchen complete with highly functional appliances also contains two gas ovens for pizzas.
floured, the open kitchen
floured, one of the ovens
A separate area of the kitchen is dedicated to making gluten-free pizzas.
floured, the area dedicated to gluten free
The ultra-modern bar counter is used for preparing cocktails and tapping draft beers.
floured, the bar counter
90 total seats, divided into two rooms.
The bright colors also characterize the mise en place.
floured
THE PROPOSAL
Fritti, pizzas and desserts with a common denominator: history.
History and tradition reign throughout the menu: in the Fritti del Monsù inspired by Bourbon cuisine, in pizza recipes, that span four centuries of flavours, and finally in desserts (among which we find The King of Naples, that is, the classic Neapolitan Babà with Rum; The omnipresent, Classic coffee tiramisu with mascarpone cream and cocoa; Grandma Michela, the sweet of childhood: Golden and fried ricotta dipped in sugar).
Various types of pizzas: “historical” cartwheels, “classic” with high cornice, “O’rutiell” cooked in the wheel, crispy on the pan, fried in the oven.
The beverage sector offers soft drinks, birre artigianali, wine and cocktail; the menu consisting of starters and appetizers suggests some pairings with cocktails.
THE TASTING
During the presentation to the press curated by journalists Federica Riccio and Alessandro Savoia we were able to taste various Farinati specialties.
Opening a starter, mini bun with Parma ham DOP (omitted in the vegetarian version), torn buffalo bella, baked datterini tomatoes and rocket.
Mini bun with shredded buffalo meat, baked datterini tomatoes and rocket
From the menu section I Fritti by Renato Ruggiero, the four fried foods from Monsù: Chicken croquette with porcini sauce, Monachina egg with decomposed egg yolk and sauce with bechamel and cheese, Financier-style omelette with brown sauce and porcini mushrooms, Saffron rice ball with red Bolognese inside.
Monsù fried foods: Chicken croquette with porcini sauce, Uova alla monachina, Financiera style omelette, Rice ball with saffron and ragù
Always by the fryer specialist Renato Ruggiero, three pasta omelettes: Classic omelette with white bolognese, besciamella, cheese and provola; Carbonara omelette with carbocrema, crispy bacon, bechamel and provola; Nerano omelette with courgette cream, zucchini chips, provolone del monaco DOP and provola fondue.
Perfect fried foods, golden, crispy and dry.
Nerano omelette
From the Special Pizzas menu, Farinati Mood: mozzarella di Bufala Campana DOP, chrysommole jam from Vesuvius, seasoned marble bacon, liquid rocket, provolone del monaco DOP from the Sorrento Peninsula, basilico.
Balanced contrasts.
Farinati Mood: mozzarella di Bufala Campana DOP, chrysommole jam from Vesuvius, seasoned marble bacon, liquid rocket, provolone del monaco DOP from the Sorrento Peninsula, basilico
The cartwheel historical route traces the history of pizza from the 17th to the 20th century, along with 4 first ice cream in the world on a stick covered with chocolate, one for each century. ‘600: sugna, pecorino romano, baked tomato, aglio, origano; ‘700: cicinielli, sugna, pomodorini gialli, aglio, origano; ‘800: marinara in the shade, ‘900: margherita with pacchetelle tomatoes and fiordilatte.
This pizza, one of the restaurant's flagship dishes, it brings together four centuries of flavors in its taste: the taste of the 1600s is inspired by the pizza that sailors ate, with suet, pecorino, aglio, origano, and with the addition of a modern pizza chef's license, the baked tomato. Il ‘700, with a tribute to Gioacchino Murat, who loved pizza with "cicinielli" (the whitebait), sugna, aglio, oregano and here too with an addition from the pizza chef, yellow cherry tomatoes. The 19th century brings the people's pizza: a marinara in the shade, with a little tomato; finally, the 20th century brought the taste of the bourgeoisie, that is, the classic margherita pizza.
Working to create the pizza 4 first ice cream in the world on a stick covered with chocolate, a team of expert pizza chefs assisted by Renato Ruggiero, which after in-depth studies has churned out the dish of historicity.
Historical route
From the crispy pan menu, Like a parmesan: Roasted aubergine cream, stracciata di bufala, golden and fried aubergine chips, Neapolitan ragù and basil sauce.
The taste of aubergine parmigiana on a crunchy base.
Like a parmesan: Roasted aubergine cream, stracciata di bufala, golden and fried aubergine chips, Neapolitan ragù and basil sauce
Dessert is a blast from the past, the sweet ricotta that was once prepared in Neapolitan homes: fried and sweetened ricotta. It is no coincidence that the dessert is called Nonna Michela.
Comforting.
Grandma Michela – Childhood dessert: Golden and fried ricotta dipped in sugar
Farinati is a brand new place, with a varied offer capable of satisfying practically anyone. We suggest coming by for a taste, especially fried foods.
Farinati – Pizza and more
Via Roberto Bracco, 17 – Casavatore, Naples
such. 081/7863268
www.facebook.com/farinatipizzandmore
https://app.katananfc.com/profile/P136511
Open from Monday to Saturday for lunch and dinner.
Sunday only for dinner.
Chiuso il martedì.
