Putea, the restaurant established 10 years ago in Santi Quaranta, a hamlet of Cava dei Tirreni in the province of Salerno, celebrated its 10th anniversary with vertical Brunello di Montalcino.
We are in Santi Quaranta. Don’t worry, if you don’t know where it is, you are in good company, mine.
Because I, too, until recently did not know where it was, yet I knew of the existence of this hamlet through stories and suggestions by Gianparide Scarlino. I first became acquainted with Gianparide two years ago, at the Paestum Wine Fest (an event that I recommend you visit, not only for the excellent wines that can be tasted but also at this point for the excellent encounters that can happen to you).
Gianparide’s challenge at Putea was born 10 years ago.
At Wine Fest I was overwhelmed by the tsunami called Gianparide, who not only was able to convey to me sympathy and warmth typical of southern Italy, but most of all it ignited in me the curiosity related to his restaurant. Putea in fact is the name of the restaurant born 10 years ago precisely in Santi Quaranta, a hamlet of Cava dei Tirreni in the province of Salerno.
As a matter of fact, In 2014, Putea was “only” a bruschetteria, established in the buildings that were once the hamlet’s delicatessen.
But over the years the project was destined to grow as did the kitchen.
And as Putea’s cuisine and table offerings grew, so did Gianparide’s passion for wine.
Between traditional proposals and a dash of inventiveness
Histrionic and an aesthete by nature, he could not help but be fascinated.
Thus, Putea takes more and more shape and form today, in addition to authentic culinary offerings also complements an excellent wine list. Gianparide Scarlino and his partner Alfonso Troiano can now count on a team that is more like a family.
For ten years in the room and tireless Agostino Sorrentino, room sommelier.
In cucina da poco (ma sembra da sempre) chef Vincenzo Manzo, 32-year-old native of Cava has a resume to be envied.
Fresh from a degree in economics and business at age 21, he became a chef and began working for leading chefs and kitchens in Italy and abroad.
Today, in Cava de Tirreni, he offers cuisine that is a perfect middle ground between Traditional proposals and a dash of inventiveness.
Impossible not to mention the Parmigiana di Melanzane and spaghetti alla Nerano.
Then there is the meat, Putea’s centerpiece.
Grass fed, dry-aged from different origins and cuts.
Then a few more fish offerings and then the cured meats, cheeses.
Where possible Gianparide draws from local productions, valuing not only provenance but the work of true artisans of taste. Putea has another ace up its sleeve-the dehors.
Santi Quaranta si trova nell’entroterra, per arrivaci bisogna salire un po’ e addentrarsi in un complesso di case, ville e tratti boschivi.
Raggiungerlo a piedi è possibile (io l’ho fatto ma di giorno), e la passeggiata, che dura circa 40’, è per strada e in parte con una buona pendenza.
Ve la posso consigliare al massimo di giorno, qualora foste sprovvisti di altri mezzi. Slightly elevation, surrounded by greenery overlooking the valley, Putea welcomes you in fine weather to an outdoor space shaded by towering trees.
The breeze there is never lacking, even in July with the great heat officially exploding.
To celebrate 10 years of Putea, the party was super, for the occasion. Gianparide invited Brunello di Montalcino producers to join the festivities. organizing as many as two guided tastings.
One dedicated to Brunello di Montalcino 2014 and one dedicated to the 2019 vintage.
The choice of Brunello is quickly said … it was his first oenological love and so he wanted to seal his passion with an event called Brunello al Borgo.
When wine is good it is hard not to like it even in July, with 40°.
Present at the event were winemakers/collaborators/producers from the wineries: Argiano, La Magia, Terre Nere Montalcino, La Palazzetta, Mastrojanni, Ferrero, Podere le Ripi, Castello Tricerchi, Ventolaio, Castiglion del Bosco with a final note of color provided by Bakkanali wines proudly from Monte Amiata.
Putea lends itself perfectly to dinners for two, group gatherings, small ceremonies but above all to tasting events dedicated to the discovery of wines and products from our territory and beyond.
Brunello al Borgo marked the beginning of a series of theme nights.
In pochi anni Putea si è affermata come punto di riferimento e tempio del buon cibo e del buon vino.
Lo confermano i posti a sedere, mai vacanti.
Non poteva essere altrimenti visto che quality, passion, curiosity and the ability to dream have always been the basic ingredients of this project.
PHOTO GALLERY.
RESTAURANT
