Twenty minutes from Naples there is a new reality inaugurated last year 19 giugno: Farinati – Pizza and more.
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.
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.
The large open kitchen complete with highly functional appliances also contains two gas ovens for pizzas.
A separate area of the kitchen is dedicated to making gluten-free pizzas.
The ultra-modern bar counter is used for preparing cocktails and tapping draft beers.
90 total seats, divided into two rooms.
The bright colors also characterize the mise en place.
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.
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.
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.
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