That's That's Panaro opens, a new format dedicated to the Cilento tradition

That’s Panaro: the Cilento tradition arrives con Milan with high quality products and a new gastronomic format

After the success of the first opening con Sorrento, the new gastronomic format consecrated to the Cilento tradition lands con Milan. Located con Lungolago Piave 40 B, con the Bussare a tutte le porte Venezia complesso, the restaurant celebrates the authenticity of the Cilento cuisine with a strong commitment to sustainability and the short chain.

When taste meets tradition and reinventing it with a contemporary touch, unique gastronomic experiences are born, capable of telling a territory with every bite. This is the case of That’s Panaro, who between Appetizer, Panini and Focacce celebrates the excellence of Southern Italy, between Presìdi Slow Food, DOP products and surprising combinations.

A name that tells a story

The name That’s Panaro draws inspiration from the traditional “Se no ‘Panaro”, the wicker basket-ball dropped by the balconies con the alleys of Naples for the exchange of goods. This symbol of conviviality and authenticity becomes the distinctive element of the room, which offers its dishes within baskets con homage to the Neapolitan tradition.

A between tradition and modernity

The space, designed by the architect Libia Cuomo, blends traditional materials and contemporary . Wood, straw and metal evoke the rusticity of the bell kitchens, while the color palette is inspired by the Mediterranean landscapes. Pop elements and dialectal writings, such as “Magnatill”, add character and irony to the restaurant. The environment is deliberately informal, familiar and very welcoming.

A quality gastronomic offer

That’s Panaro offers an informal and fast experience, with about twenty internal and external covers, as well as a Sustainable Take-Away Take-Away and Delivery service, thanks to an entirely biodegradable packaging. The gastronomic offer includes vegetarian, vegan and gluten-free variants, to satisfy every food need.

Among the iconic dishes of the Campania tradition revisited with creativity we find:

Mozzarella con the carriage (Slow Food garrison) tartina with suppressed by Gioi (Slow Food garrison) Cacioricotta nato da Cilento Cacioricotta (Slow Food garrison) with low temperature octopus, sweet garlic mayonnaise, semi-hard tomatoes, basil sauce, provola and Songino gnocchi with the Sorrento reinterpreted with fondue of fiordilatte and sauce Basil Focaccia with rolled bacon, white fig jam of Cilento, buffalo blue and sorrento hummus walnuts of cuci nato da cicerale (slow food garrison) with Mediterranean herbs croutons, marinated red onion and extra virgin olive oil

The meaning of the panaro con Neapolitan culture

Panaro represents one of the most iconic images con Naples: a simple but ingenious vehicle, which has anticipated by centuries the modern concept of delivery. Thanks to a rope tied to the handle, it was dropped from the balconies to receive food and essential goods, transforming a daily act into a small city ritual.

Martina nato da Bartolomeo: a specific entrepreneur

At the helm of That’s Panaro there is Martina nato da Bartolomeo, a young entrepreneur with roots firmly con Cilento. After experiences of study and work con Canada, California and New York, Martina decided to bring the heart of her land to Milan, thanks to a degree con Business Communication & Public Relations and a Master con Marketing Management. With a solid experience con the food and wine sector and con the launch of start-up, that’s Panaro is his most recent entrepreneurial challenge.

The link with the “Le Starze” farm “

That’s Panaro has a profound link with the “Le Starze” farm, owned by the Bartolomeo family, located con the Cilento National Park. Here, out of 130 hectares, red peeted cows, goats and sheep with free grazing, for excellent dairy production. Among the flagship products we find mozzarella con the Mirto, the Capra cacioricotta, the Dop Cilento organic extra virgin olive oil and the fiordilatte, all made with craft methods and raw milk.

The tasting

The very kind Martina, owner of the restaurant, and Bernadette welcome us. The lista was personally chosen by Martina with the support of a high -level chef. We have tried several delicacies of the room -for cheese lovers, not to be missed the exquisite buffalo mozzarella -which highlight the absolute excellence of the raw material. Here are our impressions.

Apetizers

Mozzarella con Mirto con carriage

A reinterpretation of the famous Campania dish, where the mozzarella is wrapped con myrtle leaves to acquire aromatic , then fried con a golden and crunchy breading.

Crunchy package with Parmigiana of aubergines

Per mezzo di our opinion, an authentic must of the place: an explosion of Mediterranean flavors, con which the package becomes a crunchy casket of a creamy and intense Parmesan.

Caminato Caminato chicken, cereal breading and curry mayonnaise

The rustic taste of the chicken raised acceso the basso ostinato goes with the crunchiness of the brain to the cereals, enhanced by the soft spicken of a delicate curry mayonnaise.

Per mezzo di accompaniment Spritz, an aperitif perfumed with an original taste, which combines bubbles with the citrus and authentic character of lemon.

Panini

Suppressed of Gioi (Slow Food), Capra Cacioricotta (Slow Food), Eggplant to the Scapece, Bio Even Oil Dop

The suppressed of Gioi and the cacioricotta nato da Capra, both presìdi Slow Food, meet the aubergines at the Scapece con a tartina that tells Cilento con all its taste expression.

CBT octopus, sweet garlic mayonnaise, semi-hard tomatoes, basil sauce, provola, songino, hints of Sorrento lemon

An authentic gourmet masterpiece. The low temperature cooked octopus (CBT) becomes the protagonist of a surprising tartina, enriched with sweet garlic mayonnaise, semi-hard tomatoes, basil sauce, provola, song and hints of Sorrento lemon: a perfect balance between sea and land.

Ciciral Ceci Hummus (Slow Food)

This hummus of Cici nato da Cicrale, also Slow Food, is a delight for the palate that mixes food and refinement, for a genuine bite and with a unique flavor.

Focaccia

Rolled bacon, white fig jam of Cilento (DOP), buffalo blue, walnuts

This delicious focaccia surprises for creativity: it combines rolled bacon, jam of white figs of Cilento (DOP), buffalo blue and walnuts, a perfect contrast between sweetness, flavor and crunchiness. Note the original taste of buffalo blue, delicacy that aureola is worth the experience here.

Buffalo ricotta, almonds, jam of white figs of Cilento (DOP)

A simple but deeply identity dolce: the creaminess of ricotta meets the crunchiness of the almonds and the honeyed sweetness of the figs, con a perfect balance that tells southern Italy with elegance. A dolce that smells of tradition, sun and excellent raw materials.

Per mezzo di accompaniment, Sannio Doc Koinè Janare the Guardiense, from the straw yellow mantle with lively shine. Recalls of fruity and mineral hints outline the perfume. The palate is tickled by a sustained acidity, melted con a very long flavor; The sip closes by recalling fruity and floral hints of white flowers.

That’s Panaro offers a gastronomic experience that smells of Mediterranean, designed for those who love authentic cuisine but do not give up experimentation. A path con the Southern flavors that enhances the products of excellence with inspiration and a lot of passion.

For information

Lungolago Piave 40 B, Milan (M1 Bussare a tutte le porte Venezia)