In Naples, “The Thursday Privé at Ostaria Pignatelli” arrives: three exclusive evenings of cuisine and identity reflection, where Chef Vincenzo Politelli aims to celebrate Neapolitan culinary tradition for a select number of diners. Starting from February 26, guests will be able to taste three different menus created specifically for these events, held in the evocative venue at Via San Pasquale 1bis, just steps from the main location, Ostaria Pignatelli on the Naples waterfront.
The Thursday Privé at Ostaria Pignatelli: the three special evenings
Thursday, February 26, for the first appointment of this culinary triptych conceived by the chef for the 25 guests admitted to the tasting, the protagonist will be one of the most beloved seafood products in Neapolitan cuisine, featured in countless traditional recipes: codfish, the “salted fish that comes to us from overseas,” as defined by Basilio Puoti in his Domestic Neapolitan and Tuscan Vocabulary.
Menu for Thursday, February 26
Starting at 8:30 pm, the following will be served: fried morzelle stuffed with provola cheese and friarielli; marinated cod with roasted peppers and caramelized onion; whipped cod and grilled polenta; cod cooked in oil with piennolo tomato reduction and black olive powder; and finally, pacchero pasta with friarielli extract, cod, and its pil pil, following the traditional Basque recipe.
Thursday, March 12, the tasting experience of the second special evening will be dominated by the king of the garden, the artichoke—a highly versatile ingredient that, through innovative cooking techniques, will shine in appetizers, first courses, and side dishes.
Menu for Thursday, March 12
This time, the menu includes: battered and fried artichokes, roasted artichokes with baby octopus, Neapolitan-style artichoke, pappardelle with artichokes, guanciale, and pecorino, followed by pacchero pasta with artichoke and lupins. At the end of the meal, in a play of balanced aromatic affinities, a dessert and a licorice liqueur will be offered.
Thursday, March 26, the last of these themed dinners, aims to celebrate an ingredient deeply connected to the earth: truffle, which Chef Politelli will pair with various dishes featuring seasonal vegetables to enhance its aroma.
Menu for Thursday, March 26
On March 26, in a journey of flavors from the woods to the table, the following dishes will be served: poached egg with parmesan cream, bread crumble, and prized black truffle; Neapolitan-style stuffed zucchini flower, “our way”; tartare of young Sannio beef with champignon mushrooms and black truffle; small soup of beans, chestnuts, guanciale, and black truffle; tagliolini with Normandy butter and black truffle.
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Dining and Cooking