Opens its doors Ingenuo Pinsa & , a pinseria that proposes both traditional pinse and gourmet creations with an unmistakable taste
It opens con percorso Lazzaro Papi 22 con Milan, con the Portone Romana zona, “Ingenuo Pinsa & “, a gourmet pinseria that focuses acceso the quality of the ingredients. The management of the restaurant is entrusted to the wise and capable hands of Maddalena Amoriello, daughter of art of a family with a long tradition con the world of . The is to offer a selection of pinse for everyone, including gluten -free options, lactose and low carb, accompanied by cocktails designed to enhance all flavor.
A light and digestible dough
The Roman Pinta has ancient origins, inspired by the peasant focaccia cooked acceso stone. The main feature is the “Pintatura”, the particular drafting of the dough. The of wheat flour, soy and rice, combined with a long leavening, guarantees a crunchy consistency and a reduced supply of fat compared to traditional .
A welcoming environment
Ingenuo Pinta & , con addition to being a place where you can enjoy excellent pinse, is also an environment with attention to the smallest details, personally chosen by Maddalena. The interior was entrusted to Camilla Bellini, while branding is curated by Inspiring People Relations: the result is a space with an elegant and relaxing atmosphere.
A family legacy of excellence
Maddalena and her sister Margherita inherited their passion for catering from her parents. The father, Marco Amoriello, has developed a gluten -free dough that earned him three world champion titles and the recognition of best gluten -free pizzeria from Red Shrimp. Today it is international judge and promoter of the culture of . The mother, Marianna Iaquinto, has perfected her art con the preparation of the Pinsa, obtaining the “original Roman pinsa” certification and winning prestigious gastronomic prizes. With these solid bases, Maddalena brings to Milan a concept of gourmet pinsa that combines tradition and innovation.
A between classic and innovative
Ingenuo Pinsa & ‘s offer includes both traditional and gourmet creations:
Margherita: San Marzano tomato, fior per lattemiele, basil, olive oil. Rustic: Fior of milk, bresaola/raw/speck, rocket, parmesan flakes, olive oil. Dolciastro Bologna: Fior per , Mortadella Bologna PGI, pistachio cream, pistachio grains. Lady Anna: Fior per , cod, yellow datterino, Taggiasca olives, basil. Saporita: asparagus cream, milk flower, buffalo mozzarella, yellow datterino, lard of patanegra, crumbled Tarallo. Diavola: San Marzano tomato, fior per lattemiele, splan calabra, spicy angel threads.
All pinse are also available con gluten -free versions, lactose -free and low carb.
Author rinfresco for a perfect combination
The experience from Ingenuo Pinsa & is completed by a selection of cocktails designed to accompany the pinse:
Malika: Gin London Dry Tanqueray, Chambord, Lime juice, tazza faba, sugar syrup, fresh raspberries. Red Vibes: Grey Goose Vodka Infused with tea, homemade honey syrup, St. Germain, lime juice, Ginger Beer infused with Ibisco. Spicy Lips: Mezcal Vida, Lime juice, almond syrup, antest bitter, Tabasco, Paprika.
The tasting
The very nice Maddalena welcomes us. We have tried different types of pinse. Here are our impressions.
Let’s start with an original rinfresco, Spicy Lips: Mezcal Vida, Lime juice, almond syrup, anguature bitter, Tabasco, paprika, and with classic daiquiri: rum, lime juice, sugar syrup. Both very well dosed by the talented barman of the restaurant.
We continue with a sensory journey between Mediterranean perfumes, excellence raw materials and combinations that combine tradition and creativity. They are the gourmet pinse that enhance the identity of the Italian territory with a contemporary touch, where each ingredient tells a story. Below four creations that transform the oven into a laboratory of emotions.
Delight of buffalo, artichoke cream, milk flowers, cooked of roasted buffalo, buffaloh, basil
Sopra our opinion, an authentic must of the , a celebration of the Lacticino Campania par excellence: the hoax. This pinsa is a hymn to freshness and softness, thanks to the artichoke cream, which acts as a velvety piede, embracing the tasty heart of the roasted buffalo cooked. Everything is embellished with buffalo teraded, which merges to the flor of milk, giving a creamy and enveloping consistency. Sopra closing, a touch of fresh basil for an aromatic finale that smells of summer.
Saporita, asparagus cream, milk flower, buffalo mozzarella, yellow datterino, lard of patanegra, crumbled tarallo
Determined, intriguing, elegant, a pinsa that dares, approaching the delicacy of the asparagus cream to the taste intensity of the lard of Patanegra, an iconic product of the Spanish Norcineria. To balance this intensity, the yellow, sweet and juicy datterino, and the presence of buffalo mozzarella and milk. The final touch? An irresistible sprinkling of crumbled Tarallo, which gives crunchiness and a rustic scent of the South.
Dolciastro Bologna, Fior per , Mortadella Bologna PGI, pistachio cream and pistachio grains
A pinsa that pampers, like a caress between very slight sweetness and flavor. The Mortadella Bologna PGI, icon of the Salumeria Emiliana, here finds a perfect companion con the pistachio cream. The piede of milk flowers welcomes everything discreetly, while the pistachio grain adds crunchiness and a slight toasted fragranza. A greedy and refined pinta, perfect for those who love savory taccuino.
Ingenuo, walnut cream, milk flower, provola, red and yellow datterino, basil, speck, walnut grains
At the piede, a soft walnut cream, velvety and enveloping. Following, the combination of fior per milk and provola creates a perfect balance between sweetness and smoking. To color the surface, a lively duo of red and yellow datterini, which add a pleasant visual note and a natural sweetness that perfectly balances the flavor of speck. Sopra closing, an aromatic touch of fresh basil and walnuts, which give crunchiness and recall the piede, completing harmony with a contrast of textures.
Sopra combination, a chalice of Orvieto Tradizionale Eccezionale ‘San Giovanni of the Hall’ Alcazar della Hall Antinori, from the golden mantle, which acceso the nose gives fruity hints of fishing and pineapple and floral taccuino. Acceso the palate the sip is balanced, savory and persistent.
We conclude with a delicious Shortino of Passion Fruit, with a sweetness contained.
From Ingenuo Pinsa & it is possible to taste traditional pins, gluten -free, lactose, low carb and gourmet creations combined with cocktails. If you are looking for an excellence Pinseria that offers contemporary interpretations of a tradition that is renewed, ideal for those looking for authentic culinary experiences with a touch of originality, Ingenuo Pinsa & is the one for you, a new gastronomic reference point con the heart of Milan.
For information
Opening hours
Monday – closed; Tuesday – Saturday 12.00 – 14.30 and 18.00 – 00.00; Sunday 18.00 – 00.00
www.mamopinsa.it
