AmalfiCoast Costiera Amalfitana

MAIORI - His voice is enthusiastic and sincere - Carlo de Filippo, founder and heart of Pineta 1903, a restaurant with an artisanal pasta lab in Maiori, is more than ready to kick off a new season. As the restaurant reopens and marks its 10th anniversary, Carlo is offering something special: a complimentary serving of Birbone, a historic local pasta, for every couple of guests.

We sat down with Carlo to learn more about the dish, its unique story, and this season’s exclusive offer.

Carlo, welcome back! First things first—Pineta 1903 is officially open for the season?
Yes, we’ve reopened and couldn’t be more excited. But there’s more: this year, we’re celebrating with a surprise and a gift for our loyal guests.

A culinary surprise, we imagine?
Exactly. If you’ve dined under our lemon trees before, you know that authentic Amalfi Coast cuisine is our signature. One of our most iconic dishes is ’O Birbune, a special pasta shape also known as 'e currente due to its unique form. Years ago, I brought it back to life—thanks in part to a conversation with Sigismondo Nastri, a well-known food journalist and expert in Amalfi Coast traditions.

What’s the story behind this pasta?
Sigismondo told me that even though Birbone was officially banned, it was still being sold in Amalfi during the 1970s—labeled "For animal use only." Historically, it was a pasta that Minori’s pasta makers crafted for themselves, using leftover flour from more refined pasta production. Over time, its production declined in quality and safety, until it was eventually outlawed.

How did you manage to bring it back?
It was quite the journey. Back then, we didn’t yet have our own pasta lab, so I had to find the right wheat, a mill to stone-grind it, and a pasta maker willing to produce it with traditional bronze dies. I still remember my wife’s face when the first batch arrived—it cost over € 10 per kilo. She thought I was crazy. But now, with our in-house lab, we produce it fresh daily, using high-quality ingredients and traditional methods.

How is it featured on the current menu?
We created a special dish: "’O Birbune & ’O Zuco ‘Ra Alice", which combines our Birbone with another house favorite—fresh spaghettoni with Colatura di Alici (anchovy essence) from Cetara. For the boldest palates, we serve it with a dropper filled with extra colatura, allowing each guest to intensify the flavor to their liking. The result? An incredibly rich and balanced harmony of textures and aromas.

And now, a special offer to celebrate 10 years?
That’s right. To mark our 10th anniversary, we’re offering one free plate of Birbone pasta for every two guests. It’s our way of saying thank you to longtime supporters and inviting newcomers to try this piece of culinary heritage.

How can guests take advantage of the offer?
It’s easy: just book your table through this link → https://pnssm.pro/fxl1xkz
and download the coupon. The offer is limited to 30 guests per month, so I encourage everyone to book early!

Your final message?
Come dine under our lemon grove, and enjoy an experience rooted in history, flavor, and tradition. I’d love to hear what people think of our Birbone. It’s a dish that tells a story—just like every plate we serve.

Source: Italian web portal www.ilvescovado.it