YO U N G A LE S S A N D RO G RE W U P I N T H E SE R E NE A ND Q UA INT
I TA LI A N PO RT O F G E N OVA W I T H H I S PA R E NTS , CHA R M ING NO NNA
A N D H I S EV E R - FRI E N D LY S H E E P D O G .
IN HIS K ITCHE N , AL E S S ANDRO WO U L D P L AY M ATC HM AKE R ,
M A R RY ING THE ARO M A O F FRE S H BAS I L WI T H T HAT O F T HE
E A RTHY TRUF F LE . H E WA S A M AGI C I AN , C O NJ U RI NG T HE M O ST
A M A ZING LINGUI NE GE NOV E S E FRO M T HE S P RI GH T L I E ST C H I L L I E S .
T H E FACT T H AT T H I S L I T T L E B OY P L AY E D NOT W ITH TOYS B UT
W I TH P OTS A N D PA N S H A D N OT G O N E UNNOTICE D BY HIS PA R E NTS .
H I S M OT H E R S M I L E D L OV I N G LY A S S HE WATCHE D HE R S O N D R AW
THE M O UTH - WAT E RI NG S C E NT O F T HE FO CAC C I A H E C RAFT E D
WO ULD SUM M O N V I S I TO RS FRO M FAR AND WI DE .
ST R AW B ER RI E S A N D C O L O U RFU L C O NF ETTI O N THE R O O M WA LL .
A LE SSA ND R O B E CAM E T H E M AE ST RO H E I S TO DAY , L E AV I NG
S H E M A RVE L L E D AT H OW H E WO U L D LISTE N CA R E F ULLY TO THE
B E HIND TR ACE S O F HI S C RE AT I V I TY AND S C RU M P T I O US
TA LES O F H I S G RA N D M OT H E R ’ S A FFE CTIO N .
F LAVO UR S O M E M AST E RP I E C E S CAUS E D M ANY A C O NNO I S S E U R
TO M ATO ES I N T H E GA RD E N S , W H I C H WO ULD , IN TUR N , NA R R ATE
M U CH O F A L E S S A N D RO ' S U P B RI N G I N G WA S IN HIS A NCE STR A L
H O M E , W HE RE E V E RYO N E B O N D E D OV E R FO O D W HE N THE
T US CA N S U N K I S S E D T H E A P E N N I N E ME A D OW S . IT WA S HE R E
FA M ILY CLA SSICS I N E V E RY RE STAU RANT . HI S C O NC O CT I O N O F
TO CA LL FO R A N E NC O RE .
THE N , O NE DAY , AL E S S ANDRO DE C I DE D TO BRI NG TO GET HE R
CHE R ISHE D R E CI P E S AND M E M O RI E S FRO M H I S VOYAGE S
T H AT H E A S S I ST E D H I S U N C L E A N D HIS CO USIN PE D R O A R O UND
INTO A SPACE INFUS E D WI T H S O U L , E P I TO M I S I NG T HE A RT
P E STO S AU C E , P L AYI N G P ROT É G É TO HIS AUNT .
THE R E ST O F TH E E X P E RI E NC E U NFO L DS I N T H E TAST E O F
T H EI R VI N E YA RD . H E L E A RN T T H E S E CR ET O F THE PE R F E CT
H AVI N G G R OW N U P A M I D ST A RI C H CULINA RY HE R ITAGE ,
A LES S A N DR O N U RT U RE D A FE RV E N T PA SSIO N FO R CO O K ING ,
A S H E DI D FO R FO O D . B A RE LY 13 , H E D E CID E D TO TA K E FO RWA R D
H I S PEN CH A N T FO R T H E C RA FT , S ET TING FO RTH O N HIS CULINA RY
J O U R N EY W I T H RE L E N T L E S S A RD O U R .
O F GA STR O NO M Y . AND , T HUS , T I NE L L O WA S BO RN .
THE TA NTA LISIN G RE C I P E S T H AT WE WI L L P L AT E FO R YO U .
Buen apetito!
T H R O U G H T H E YE A RS , A L E S S A N D RO T R AVE LLE D FA R A ND W ID E .
T R OT TI N G AC RO S S T H E P I CT U RE S Q U E M E D ITE R R A NE A N
COA ST LI N E , H E C O L L E CT E D STO RI E S O F THE SPE LLB IND ING SE A .
E X PLO R I N G T H E I DYL L I C C O U N T RYS I DE , HE UNE A RTHE D A ND
TO O K H O M E U N C O M M O N H E RB S A N D SPICE S A ND CO NTINUE D
TO M A ST ER T H E L A N G UAG E O F O L I V ES A ND GA R LIC .
800 B. C.
01 A. D.
E A R LY I T A LY
Italy was then occupied by Etruscan-Romans
Wine, olives and cereals were enjoyed
Peaches were introduced from Persia
Appetisers
{365}
B R U S C H E T T A {SF}
Chargrilled “Veneto” ciabatta topped with
marinated tomatoes and vegetable caponata
{425}
S A L A D {SF}
CAPRESE
Local fresh spun-curd mozzarella, ripe tomatoes,
basil with extra virgin olive oil and white balsamic
a
i e n d s 28
r
f
d
o
o
g
h
ble, wit t become old.” , 19
a
t
e
h
t
t
“A
do no
u
o
y
,
y
l
i
m
nd fa
“ MINESTRONE GENOVESE”
Seasonal farm-grown vegetables, basil pesto
and parmesan cheese
FAVO U R I T E
ROASTED
PEPPER
AND
Served with grilled ciabatta
CHICKEN
SPICY
AND
TOMATO
VEGETABLE
SEAFOOD
S O U P {SF}
MISTA
BEETROOT
FETA
OLIVE
{300}
{325}
{350}
S O U P {SF}
Slow-cooked seafood broth with
vegetable, tomato and herbs
A must-have,
this is Alessandro's
Grandpa's favourite
recipe.
Batter-fried calamari, prawn and fish with saffron aioli
{485}
S K E W E R S {SF}
Chargrilled herb marinated chicken served with
cherry tomato salad
,
,
,
Soups were important sources of nourishment
te
u
l
a
S
The famous appetiser Caprese ” of mozzarella, tomatoes and basil is named “
‘Insalata Caprese’
16TH CENTURY A. D.
{495}
M I S T O {SF}
CHICKEN
E A R LY 1 7 0 0 ’ S
‘Minestra Maritata’ (Italian soup) originated in Naples
Soup took its present-day
role as a first course
{400}
{450}
INVOLTINI
because it was created by a local chef on the island of Capri.
ANCIENT ROME
{385}
Rolled ciabatta with pitted black olives,
Goloka ricotta, roasted peppers and parmesan
FRITTO
{300}
RICOTTA
SICILIAN
B R O T H {SF}
RAVIOLI
Half-moon beetroot ravioli with
Danish feta cheese and salsa verde
Homemade Soups
MY
INSALATA
Garden fresh greens, cucumber, tomato,
marinated Greek Kalamata olives, roasted peppers,
artichoke and white balsamic vinaigrette
!
e
h
C
a a!
i
g
n
Ma i Pass
T
FUNGI
Tomato, mozzarella, sautéed button
mushrooms, fresh thyme
Gustare
PAZZA
{600}
NAPOLETANA
{575}
PEPPERONI
{625}
Tomato, mozzarella and spicy roasted chicken
Tomato, mozzarella, anchovies, salted capers
and black olives
Hand-Crafted
Thin Crust Pizza
{550}
Tomato, mozzarella and spicy pork salami
(Baked in Morello Forni Hybrid Rotary Oven)
MARGHERITA
{540}
PRIMAVERA
{540}
MARINARA
{540}
GENOVESE
{550}
Tomato, mozzarella and fresh basil
Tomato, mozzarella, onion, zucchini, bell peppers,
button mushroom, olives
Tomato, mozzarella, homemade preserved garlic
confit and dry oregano
Mozzarella, basil pesto, local haricot beans and potato
BIANCA
Whole wheat, mozzarella, green olives, oregano,
sun-dried tomato and parmesan
{550}
79 A. D.
500 B. C.
Persian flatbread is said to be
the predecessor of pizzas
Pizza al taglio or pizza
rustica is cooked on a
sheet pan at street stalls
and sold by weight.
The 120-year old pizza Margherita is named after
Queen Margherita, who was extremely fond of the dish.
17TH CENTURY A. D.
Early Roman versions of
conventional Pizzerias pop up in Pompeii
‘Pizzaioli’ is favoured by peasants
and gains popularity
!
Pasta
GRANDMA’ S CLASSIC RECIPE
“ SPAGHETTI ALIO OLIO E PEPERONCINO”
Jumbo garlic, extra virgin olive oil and chilli flakes
{475}
PENNE
{500}
MY
ARRABBIATA
Red chilli peppers, elephant garlic, tomato sauce
and olive oil
LINGUINE
GENOVESE
Basil pesto, local potatoes and green beans
RISOTTO
VERDE
Italian short-grain rice ‘Arborio’, basil pesto,
local haricot beans, zucchini, sun-dried tomatoes, parmesan
RIGATONI
LENTIL
BOLOGNESE
Locally sourced red lentil braised with herbs
and tomato sauce
HOMEMADE
SPINACH
RICOTTA
Semi-dried tomato pesto cream
TAGLIATELLE
LAMB
R A V I O L I {SF}
PESCATORE
Shrimp, calamari, fish, chilli flakes, capers, tomato sauce
CHICKEN
AND
SMOKED
CHEESE
1 74 0 A. D.
{500}
{525}
{500}
{500}
{550}
BOLOGNESE
Minced lamb ragout, shaved parmesan
LINGUINE
Farf
tran alle, w
slat hich
es t
o bu looks l
tterf ike a
ly in bow
Ita t ie,
lian
.
RISOTTO
Famil
{550}
n i c , 19
08
It is unacceptable in
Italy to cut pasta.
The right way to eat
it is to roll it up on the fork.
{550}
1860 A. D.
Paolo Adami of Venice was granted the
license to open the first pasta factory
y Pic
19TH CENTURY A. D.
Pasta becomes a kitchen staple during
the Risorgimento (Italian Unification)
Pasta exports increase with the
introduction of artificial drying process
Main Course
LASAGNE
OF
SEASONAL
SPINACH
AND
VEGETABLES
,
TOMATO
S A U C E {SF}
- FRIED POLENTA CAKES
Imported corn meal cooked in local milk served with a
Sicilian inspired vegetable caponata
-
BAKED
EGGPLANT
AND
ZUCCHINI
P A R M I G I A N A {SF}
S P E C I A L “ S P I C Y C H A R G R I L L E D C H I C K E N ” {SF}
Served with green pea mash, caramelised onions
and chicken jus
MY
OVEN
-
BAKED
PARCHMENT
CHICKEN
BAKED
AND
SPINACH
SEASONAL
L A S A G N E {SF}
SUSTAINABLE
SCOTTISH
{525}
{650}
{550}
{725}
F I S H {SF}
Garlic sautéed vegetable, tomato olive caper sauce
GRILLED
SALMON
Served with Orzo (commonly known as Italian barley)
and spinach risotto
{1150}
’ S CLASSIC “ OSSO BUCCO”
Braised local lamb shank served with saffron risotto
{750}
P R A W N S {SF}
{895}
MY
COUSIN
CHARGRILLED
Served with fork-mashed potato and saffron vinaigrette
’ S FAVO U R I T E “ C H I C K E N PA R M I G I A N A”
Breaded chicken breast with tomato sauce and mozzarella
MY
FA M I LY
ROMAN ERA
C U R R E N T D AY
Fried food called ‘fritti’ is enjoyed by the citizens
s.
e
s
r
u
o
c
nine
{525}
PAN
OVEN
meal
n
a
i
l
a
t
tional I
i
d
a
r
t
A
has
{525}
C A N N E L L O N I {SF}
RICOTTA
{525}
{650}
Italians eat lentils for
good luck on New Year’s Day.
Provolone , an a
ll--purpose Ita
lian cheese,
is aged for nea
rly 6 months t
o two years,
before consumpt
ion!
s
Italian
down
upside
g bread
n
i
c
a
l
p
k.
that
bad luc
g
believe
n
i
r
b
ble can
a
t
a
n
o
This delicacy is a
heirloom from the
Persico family.
19TH CENTURY A. D.
More than 400 varieties of pasta
speck the Italian foodscape
Tomato is added to pasta
for the first time
Sides
G A R L I C F O C A C C I A {SF}
{ 325 }
ROASTED
P O T A T O E S {SF}
{ 325 }
GRILLED
V E G E T A B L E S {SF}
{ 325 }
SAUTÉED
S P I N A C H {SF}
{ 325 }
Each region in Italy has its favourite.
The Southerners like hard - boiled spaghetti, while in
the North, soft - boiled egg is preferred. The Milanese
love risotto, and the Bolognese, tortellini.
3000 B. C.
5TH CENTURY A. D.
Kerala receives Venetian spices through spice trade
C U R R E N T D AY
Italian immigrants
popularise their cuisine in India
Tinello brings you authentic Italian fare, served with love.
P
!
o
t
t
erfe
{SF} Slow Food – is an initiative taken by us to help our guests rediscover the joy of eating fresh and
understand the importance of where food comes from, who makes it and how it’s made.
We believe that the food we eat should taste good, be produced in a clean way and does not harm the
environment, animals or our health. We value food produced locally and recognise its journey from
the farmer to the consumer. For this reason, we promote agricultural products with strong links to
our local area.
If you have come across a local vegetable that fits the above interest, feel free to share it with our team,
and we will be happy to have it featured in our menu.
Know your Pesto
Alessandro’s favourite is proudly referred to as “MY”, in the menu.
Our 100% vegetarian fresh mozzarella & ricotta cheese are locally sourced from Goloka dairy, Baroda.
Our pizzas are baked in Morello Forni, the world’s first turning-bed plate oven.
Our fresh herbs are grown in select farms of Talegaon, Pune.
“Salmon & Basa” are sourced through sustainable methods.
Please inform the server in case of any special dietary requirements.
All prices are in Indian rupees, subject to applicable government taxes.