PASTRY CASTLE, DONJON BEER AND THE GRATAIO AT BORGO CASTELLO DI CERVINARA
From the medieval village of Irpino Castello of Cervinara, a virtuous example of youth entrepreneurship: the story of four thirty-year-old cousins who gave birth to a widespread company, a poker of activities that revolve around the chestnut Jonna del Partenio.
PASTRY CASTLE
The first step in the project was the Pastry Castle nel 2013, took over from the old bar in the hamlet.
The master confectioner Angelantonio Perrotta over the years he has added large leavened products to the creation of classic fresh pastries, which today are the flagship of production (and which have deserved a separate workshop): from the dove to the Pan di Jonna trunk, up to the much requested panettone.
Of course, the Partenio chestnut is the main ingredient. The chestnut panettone recipe required 7 years of testing, but it was worth it: is a little gem made with chestnut flour, burro francese, vanilla bourbon and ben il 30% of candied chestnuts on their own. The dough is prepared with mother yeast and has a long leavening 36 ore. A panettone rich in chestnuts, with a strong taste, but at the same time very light.
In the summer Perrotta offers another chestnut-based specialty: the ice cream, which can also be pleasantly enjoyed on the outdoor terrace of the pastry shop.
BIRRA DUNGEON
Nel 2014 thanks to the master brewer Raffaele Carofano the brewery was born Donjon, which for seven years was dedicated only to the production of beer and wholesaling.
A luglio 2021 also opened the Tap Room Donjon (in the suggestive location of an old mill), where the retail sale and tastings of craft beer are carried out in combination with local products (among which the cheeses of Savoy farm di Roccabascerana).
Currently they are produced 5 types of beer: Ceryale (Blond Ale), Vrasera (Belgian Ale), Janara (American Pale Ale), Jusca (Pilsner Type), Have a nice day (India Pale Ale) and of course the Jonna, chestnut beer (one of the first designed beers).
Of 2022 is the white SlowBlanche.
AZIENDA DEL BORGO
Nel 2018, another piece of the mosaic: l’Company of the Borgo, agricultural company that markets the Jonna del Partenio chestnut and its processed as chestnuts with cognac, rum chestnuts, chestnut liqueur, chestnuts in syrup and chestnut cream.
In addition, the company also produces extra virgin olive oil: a blend is a ravece monocultivator.
Commercial and administrative manager - as well as the entire project - is Roberto Carofano, brother Raffaele.
THE GRATE
Last step of the project, The Grataio, farmhouse with signature cuisine inaugurated in April 2022, in the structure that was once used as a place for smoking chestnuts.
The kitchen is the chef Angelantonio Cioffi, native of the village and returned here after important experiences in starred restaurants in Italy and abroad, including Enoteca Pinchiorri in Florence and The Waterside Inn in Berkshire.
For the lunch reserved for the press organized by the journalist Laura Gambacorta we were able to taste:
In apertura, Beef tartare, confit egg yolk, pecorino, carmasciano and rocket, paired with Ceryale beer (Blonde Ale).
Reminiscent of the Punte d’Ago childhood pasta, cheese of caciocavallo and truffle.
The cheese is made from a caciocavallo from Fattoria Savoia, melted entirely and then cut and shaped in the shape of a triangle, to revive the cheese that we all ate as children.
The truffle - cleverly hidden under the pasta - is local, of Bagnoli Irpino.
Janara was paired with this dish (Amber Ale).
Strong taste for the bundles with chestnut flour stuffed with stewed boar and toma irpina, paired with Jonna chestnut beer.
For vegetarians, another local specialty: Linguine with wild garlic, wild plant that grows here in the Partenio Mountains.
Come secondo, Guancia di manzo brasata all’aglianico, mushrooms and potatoes, paired with Vrasera beer (Belgian Ale).
Vegetable alternative to meat, Eggplant, tomatoes and mushrooms with caciocavallo fondue.
Sweet closing, Dark chocolate mousse, arancia e cannella.
Il Grataio's menu changes every season. It can be ordered à la carte, or choose the tasting menu assembled by the chef.
The reception rooms will also be operational from next spring, both here at the Grataio and in the pastry area: the Borgo Castello Project is in practice a company spread throughout the entire village.
The joint work carried out by the group of cousins is an exemplary case of enhancing a typical product and a territory.
Dal 28 al 30 October in the Castello di Cervinara village there will be 41Chestnut Festival of Partenio: we suggest not to lose it! Come and stroll through the centuries-old chestnut groves and try the many specialties based on the typical fruit of this land.
Pastry Castle
Via Castello, 71 - Cervinara, Avellino
such. 0824/844757
www.pasticceriacastello.com
Donjon Tap Room
Via Castello, 77 - Cervinara, Avellino
such. 320/2127909 (WhatsApp reservations)
www.birradonjon.it
Open only in the evening.
The Grataio
Castle Road (Location San Marco) - Cervinara, Avellino
such. 329/6488912
www.aziendadelborgo.it/agriturismo.html
Closed on Mondays and Tuesdays.
Open Wednesday and Thursday for dinner, Friday and Saturday for lunch and dinner, Sunday only for lunch.
Company of the Borgo
Piazza Castello - Cervinara, Avellino
such. 349/1957088
www.aziendadelborgo.it
Previous visit Borgo Castello: https://allassaggio.it/la-castagna-del-partenio-nelle-ricette-di-pasticceria-castello-e-birra-donjon/