The Restaurant "La Pina"

Just a few minutes from Brescia warmth, kindness, and professionalism are waiting for you.

 

Just imagine you are back from a stressful and hard day, and immediately you can dive in a cosy atmosphere, a friendly refined and peaceful place, where service is remarkable. You will soon feel at ease and get ready to enjoy the specialities of Pina Restaurant

 

 

Refined hors d'oeuvres, made from fresh, genuine local ingredients. First courses consisting of homemade pasta, ranging from the typical "Casoncelli alla bresciana" (stuffed pasta, a kind of ravioli ) served with fresh vegetables, fish, mushrooms or truffles.

 

 

 

Barbecue is an experience here: exquisite tender lamb sirloin, "tagliata" ( a sort of giant beef steak without bone) with herbs grown in our orchard, wonderful tuna fish steak served with dried tomatoes, and last but not least, our boiled meats which are the traditional dish for which "Pina " has been famous since old times.

 

Delicious desserts will tempt you with appetizing flavours.
Everything will be served with the most suitable wine you will be able to choose from our very accurate wine list.

 

Tutti i dolci sono fatti in casa con materie prime freschissime.

The Pizzeria

La Pina offers its customers the possibility of eating pizza prepared with dough made using the delayed-fermentation method.

 

This gives a special pizza, well risen but crispy and highly digestible, best accompanied by a freshly drawn Paulaner beer, Warsteiner or Paulaner hefe-webier in the bottle or the home brew by Birrificio 32.

 

The "giropizza" is another way to enjoy “special” pizzas when in company (minimum 4 persons). The chosen pizzas are prepared one at a time, cut into 4/6 slices and brought to the table ready to be tasted at the best of their flavour.

 

This is how they create pizza at La Pina:

 

The dough is made with strong flour and left to rise for a long time – from a minimum of 4 to a maximum of 7 days, the time necessary to obtain a crispy and digestible product.

An important feature of the flour is its capacity to absorb water during the kneading and to maintain carbon dioxide while rising (strength of the flour). The dough obtained with a “strong flour” is dry, elastic, and not sticky, with voluminous results.

 

Special pizzas:

 

 

Wholemeal Pizza Zuccona with buffalo mozzarella, pumpkin and prawns.

Wholemeal Focaccia with Parma ham and Burrata cheese.