» in Apulia
» in Basilicata
» in Calabria
» in Campania
» in Lazio
» in Molise
» in Sardinia
» in Sicily
» Capri's diary
» Central-Northern Italy Restaurant Guide
» Exclusive banquets
» Famous recipes tasted by a blogger
» Farmhouse recipes
» Food and wine trips
» Food Books
» My favourite food products
» Olive oil
» Peasants' recipes
» Restaurants and trattorias in Central-Northern Italy
» Restaurants and trattorias in Southern Italy and Lazio
» Restaurants and trattorias: inside and outside the guides
» Rooms for fine tastes
» The finest farmhouses
» The Mattino' s wines
» The new Neapolitan cuisine: restaurants and recipes
» The southern wines: guest stars
» Wine tasting sessions
» Wine trips
» Witty sentences
Ariano Irpino, Guglielmo Ventre's La Pignata restaurant
Guglielmo Ventre with his son Ezio
Viale dei Tigli, 7
Here you ill find traditional tastes and up-to-date and modern techinques. Ariano Irpino is renowned for its bread. The landscape has been ruined by flyovers and cement.
La Pignata, the entrance
Beginning from the second half of the Eighties Guglielmo Ventre and the Fischetti brothers of the Oasis restaurant have proposed a new kind of catering. They have renewed the dish presentation, have updated the wine lists, have cared for the distillate selection and the choice of the right glasses and have payed attention to high quality local products.
La Pignata, the room
This restaurant is out of the routes of mass tourism. It is the right place for curious travellers.
La Pignata, the bread from Ariano Irpino
Here wheat is cultivated: the bread from Ariano Irpino, as the one from Montecalvo, is really exceptional, one of the best bread in Southern Italy (Altamura, Matera, Genzano, San Sebastiano al Vesuvio, Sarno and Naples).
La Pignata, the wild boar ham with the black truffle
The starter included slices of wild boar ham, the black truffle from Bagnoli and the "caciocavallo" cheese.
La Pignata. The dried cod on creamed broccoli
These are two traditional tastes presented in a lively way.
La Pignata. The cooked bread with vegetables and lard
The cooked bread was turned into something like a bread ball wrapped in lard.
La Pignata, the "quarantini" bean soup
The "quarantini" beans are small beans widespread in the province of Avellino. The soup was flavoured with fresh herbs and tomato sauce, a very good choice.
La Pignata, the dried cod with potatoes
This was a very tasty dish. Dried cod has been the only kind of fish eaten in Southern Italy, at least till the economic boom in the Fifties. It was seasoned with Ravece extra virgin olive oil.
La Pignata, the ravioli with ricotta
I ate very big ravioli stuffed with sheep ricotta and spices. This dish is widespread in this area.
La Pignata, the lamb
Finally I had the lamb. This is an ancestral dish, in fact Ariano expanded as was on the road to Mount Terminio where animals could enjoy the cool. This area is full of dairies.
La Pignata, the phyllo dough with apples
The desserts were well made and a bit sweetier in style of Southern Italy pastry making confectionery.
La Pignata is a cosy restaurant and here you will enjoy well-made and good dishes. The cuisine is a balanced mix of creativity and tradition.
You will roughly spend 35-40 Euros per person.
There is also a smoking room.
Traduzione in italiano su http://www.lucianopignataro.it/a/ariano-irpino-ristorante-la-pignata-di-guglielmo-ventre/20713/