Via Roma, 307, 80038 Pomigliano d'Arco, NA, Italia
“Da Gigione” is the buns revolution in Campania. This time is very hard to describe this family. If we wouldn’t have one already, we would ask to be adopted by them.
Lets start from the meat. If we consider they were one of the first butchery doing takeaway buns and every time we go there we want to start a iper protein diet… then yes, their meat is very good. A little exaple? Simple? Chianina fillet, salt, oil and egg (gently put on top), or Chianina Igp and pork from Umbria meatballs with friarielli, mushrooms, Roquefort cheese, aubergine and peppers. Should we keep going? Marchigiana rib eye matured more than 40 days with roasted potatoes from Avezzano, melted Westcombe cheddar and pancetta of piglet from Caserta.
This was just a teaser.
Lets go to the buns.
“Sud” is: 170g of hamburger 100% Chianina IGP, burrata from Andria, provola (Pupatella), broccoli in oil (I Contadini del Salento), artisanal n’duja from Spilinga (Luigi Caccamo), anchovies fillets (Colimena), datterini tomatoes, olives from Taggiasco (Frantoio Bianco), capocollo by Martina Franca Presidio Slow Food (Santoro) and beer from Birrificio del Ducato – Winterlude – Belgian Tripel (optionally), or Feudi di San Marzano – 60 Anni 2011 – Primitivo di Manduria DOP – Primitivo 100% .
“Pesto e piennolo” instead is: bun with poppy seeds (specially made for Gigione), 170g of hamburger 100% Chianina IGP, Genovese pesto Bio (Cereal Terra), Goat Grana (Caseificio Gildo), fior di latte from Vico Equense, prosciutto from Mangalica (Jolanda de Colò), piennolo tomatoes Dop Presidio Slow Food (Eligo), balsamic vinegar caviar, almond crumble. Paired with: wine Inama – Bradisismo 2010 – Veneto Rosso Igt – Cabernet Sauvignon 70% Carmenere or Birra del Borgo – My Antonia – Imperial Pilsner.
The choice from the menu, in between buns and naked meat, is literally for everyone. You can choose the elements to play your music. Cunductin the orchestra: Maestro “Gigione”.
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