In Cantiere - Carte

Degusta

➤ Via Ammiraglio Gregorio Ronca, 35, 83100, AVELLINO, Italy

Carte • Pizza • Campano • Europeo • Italiano

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"great restaurant pizzeria. Efficient and attentive service with comfortable and elegant tables. pizza pleasant pasta good light and well seasoned. To choose for families with children having an industry only for them."

Sa' Di Cucina Co

➤ Via Chiesa Conservatorio, 22, 83100, AVELLINO, Italy

Carte • Caffè • Europeo • Campano • Asiatico

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"Piacevole scoperta al centro storico di Avellino: prenotato per caso, si è rivelata un'ottima scelta. Il locale non è grandissimo, ma è ben arredato e restituisce una piacevole atmosfera di intimità. La proposta culinaria tende ad esaltare le materie prime del luogo e propone per lo più piatti della tradizione opportunamente rivisitati e ben presentati. La qualità è ottima: tutti i piatti provati si sono dimostrati ottimi, in particolare il brasato all'aglianico con cubetti di polenta. Molto buona anche la carta dei vini: ampia scelta di bianchi e rossi, sia locali che provenienti da altre zone d'Italia. Servizio ottimo, sempre disponibile ed attento a spiegare cosa veniva portato a tavola. Prezzo in linea con la qualità della proposta. In definitiva un posto che vale la pena provare."

Rifugio Urupreta

➤ Via San Sebastiano, SUMMONTE, Italy

Carte • Pizza • Kebab • Asiatico • Messicano

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"The title of my review reflects what i feel to be true star dining in a place that feels like home to our parents and grandparents the plates that are served are our family favourites but revisited to match the culinery espertise...of the chef who brings our southern italian tradition into the century. We had tried to get a table at this restaurant for quite some time and today we managed due to a late cancellation it was well worth the wait. You see some restaurants in my area Province of Avellino make a great deal of taster dishes fill a table and then you go to taste them and what do you get Bread and Potatoes dressed up and down and with no particular signs of life at all. This restuarant takes you slowly but surely down memory lane with an array of genuinely good quality dishes that are not excessive in size or portion but dynamic in taste. The three of us started our meal with a glass of prosecco and tiny little mouthfuls of wholewheat fried fresh salted bread sticks really tastey on the palate and moorish to the point of obsession. Then we optend for one hot anti pasto and one cold antipasto which basically we shared between three the difference between the two was the addition of cold cuts to the cold selection this was made up of portions of vegetable and bean stew with whole grain bread stick cured ham, salami and cold cuts, pecorino cheese (goats) fresh cows cheese, ricotta made form buffalo milk, fried semolina filled with peppers and seasoned smoked cheeses, aubergines stuffed, black rice on boats of grain bread, potatoe cake with cut cured ham all delicious we had a great bottle of local wine Aglianico, from the cantina found in Montemarano Giovanni Molettiera. A perfect accompaniament to the meal. I do not eat pasta so the chef prepared for me and my daughter two good sized portions of tossed escarole with garlic and peppers my husband instead started a whole new adventure from the pasta menue............ He had a portion of paccheri that is large pasta tubes typical to my area, they were filled with broccoli and local hand cut sausage meat, then bathed in egg wash and bread crumbs and deep fried till crisp served on a veil of harricut bean blended to suace consistency beautifully presented .........delicious to eat. he followed this with a masterpice that is a nest of superfine noodle style pasta called Kataifi this was moulded into a basket which held maccheroni with diced potatoes, bacon and walnuts, dressed with a cream of grana parmesano basically this dish is pasta and patate pasta with potatoes which is a staple of southern dining but turned into a work of art...........so original. Not satisfied yet we moved onto the meat selection my husband and i opted for two medium rare tagliate cut beef cook on slate (**** raw inside and cooked to perfection on the outside then on the slate the cuts finish slow cooking as this is balanced on a clay pot filled with hot coals) the meat was smothered in porcini mushrooms my daughter had thousand layer baby pork fillet parcel a pork fillet layered in a short crust pastry wrapped with aubergines and spinach, and smoked cheese served with potatoe wedges we had a salad and grilled vegetables too and also a portion of lamb.......i just had to try it............... for desert my husband and my daughter had to try two complete opposites one was the thousand layer slice filled with patisserie cream and fruits of the forest my husband had a chocolate fondente and yes, it was creamy to perfection on the inside. I was treated to dark chocolates Nudo Napolitano is the brand grappa, coffee and more grappa. Now the bill came to euros, around euros each which is a very fair price as in my area many places offer euros or but for a complete meal but nothing like what we ate quality wise this food is for people who want taste.........quality, comfort, great service, atmosphere, mood and feeling of well being..........anyone who comes here wants to be delighted palatewise but even for a pizza style meal one diner has this double layer open pizza sandwich filled with peppers, sausage and potatoes .............this after having eaten pasta and anti pasta it was beautiful..............again a typical southern sandwich, panino a patate e salsiccia!! everyone just wants to keep tasting and tasting, once started you just cannot stop............. In the summer this place is beautiful as it is just at the start of a nature walk found in our great irpinia forests, in the winter it is wonderland............for your palate it is paradise............your wallet, well eat one time less elsewhere and go one time more to Rifiugio Ureprete as the menue is seasonal............ Thank you for a great dining experience and especially to Pelligrino the owner who was courteous to the last and Sabino our server who gave us exactly what we wanted when we wanted........... Rita and Gennaro, Maria Luisa (Avellino January"

Il Testone Pizza Store

➤ Corso Umberto I, 127 Alle Spalle De Teatro Gesualdo, 83100, Italia, AVELLINO, Italy

Carte • Pizza • Pasta • Italiano • Messicano

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"Buone davvero le pizze proposte da questo locale al centro del capoluogo Irpino, non distante dalla fontana di Bellerofonte (o dei tre cannuoli). Locale... Ben arredato, moderno, e molto luminoso, offre non molti coperti, quindi il consiglio é di prenotare in anticipo (il Sabato non accettano prenotazioni). Menù... Molto ricco, forse troppo, offre una miriade di pizze ed in aggiunta ci sono anche, a seconda delle serate, pizze speciali fuori menù. Non ci sono birre alla spina, ed è comunque limitata la scelta di quelle in bottiglia. Buona la pizza, ottimi gli ingredienti utilizzati. Piccolo inconveniente con la cottura subito risolto (sono stati davvero gentili) con la sostituzione della pizza stessa. Servizio... Buono. Veloci e professionali i ragazzi, sempre pronti ad accontentare qualsiasi richiesta. Unica pecca, secondo il mio parere, è quella di accettare i clienti per le pizze d'asporto il Sabato, si crea troppa confusione anche all'interno del locale stesso. Conto ottimo, forse solo il prezzo della pizza fuori menù un pó esagerato (11 € forse sono troppi). Ci ritorneremo senz'altro."

Il Trifolaio

➤ Via Borgonuovo 39, SUMMONTE, Italy

Carte • Kebab • Pizza • Asiatico • Messicano

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"This is one of those places that hits you already when you drive us and think you have to go. not this time we were wrong . the local is located in the square to summonte a village graziosism a few kilometers from the sanctuary of montevergine. parking is available in the square or just behind the premises along via flat. the room is equipped with a large outdoor room and a very comfortable interior that despite the heat of August offered a nice fresh. well-kept interior with some stone details on the walls, meeting between modern and traditional as the kitchen mainly based on mushrooms, tastes of the irpinia revisited with experience and professionalism. the management is familiar, the staff is professional and especially relaxed, this makes the customer comfortable. a very nice gentleman who remembers einstein supervises the room with courtesy and without intrusion. I recommend the crumbled sausage with potatoes and porcini. Tiramisù homemade very good"