Toasted bread drizzled with evo, fresh chopped tomatoes, basil, black olives and oregano.
Smoked mozzarella, grilled and topped with wild mushrooms, white truffle oil and a small arugula and tomato salad.
Cured and smoked duck breast, warm pecorino on sardinian flat bread. Cherry tomatoes, basil, small arugula salad.
Deep fried Shitakee mushrooms, sea salt and truffled pecorino.
Grilled eggplant, stuffed with buffalo mozzarella. Baked in a oregano–tomato sauce.
Italian selection of assorted marinated vegetables,
cured anchovies drizzle with fresh parsley pesto,
selection of cold meats.
Spicy lamb sausage with cannellini beans slowly stewed in out tomato/garlic sauce.
Choose 4 or 6 (please see weekly selection)
Choose 4 or 6 (your choice or our selection)
WILD BOAR PROSCIUTTO
TUSCAN STYLE DRIED SAUSAGE
PROSCIUTTO DI PARMA.
Sauteed in white wine, garlic, red pepper or sauteed
on our "Diavola" spicy red sauce.
Lightly fried crispy calamari and bay shrimp with a drizzle of lemon juice.
Tomato bisque, drizzled with extra virgin olive oil.
Fresh garden greens, Kalamata olives, cucumbers, crumbled ricotta salata, olive oil/cabernet vinaigrette.
Fresh baby arugula, goat cheese with a black fig molasses, toasted almonds and balsamic vinaigrette.
Fresh buffalo mozzarella with cherry tomatoes, evo and fresh basil
Fresh arugola, local yellow and red beets, goat cheese and vinaigrrette.
Whole homemade creamy buffalo mozzarella with arugola salad, evo and lemon juice.
Old recipe: ground beef, fontina, mushrooms, baked and topped with tomato sauce and Romano cheese.
Tossed in extra virgin olive oil, garlic, crushed red pepper and tossed with cherry tomatoes, basil and buffalo mozzarella.
Renaissance old recipe: topped with a rich sauce and ground pork, cooked in saffron, marsala, anise and tomato sauce.
Homemade Spinach/Ricotta ravioli, served in a light smoked prosciutto "Speck" and asparagus cream sauce
Homemade potato dumplings in a creamy gorgonzola sauce, folded with fresh arugola.
Homemade potato dumplings in a bolognese sauce and melting buffalo mozzarella cheese.
Spaghetti with basil, extra virgin olive oil, garlic and pinoli.
(Cristoforo Colombo’s favorite).
Beef, Pork, raisins homemade ravioli with browned butter, sage and crispy pancetta sauce.
Our homamde Bolognese sauce, generously topped with cheese.
Selected shrimp, scallops, mussels, sauteed in extra virgin olive oil, garlic, sundried tomatoes and a splash of Pinot Grigio.
Penne pasta, tossed with spicy sausage, wild mushrooms and Pecorino Romano cheese in a light cream sauce.
Slowly roasted duck leg, served with homemade
pappardelle and a light wild mushroom cream sauce.
Crispy pancetta, egg, onions, pepper and a touch of creamy-parmigiano sauce.
preparation and price changes daily.
All Natural grilled Pork chop, fisished with honey, tuscan spices, crushed almonds, with cannellini beans in fried sage/tomato sauce.
Filet Mignon sauteed to temperature with creamy green peppercorn sauce, roasted rosemary potatoes and sauteed spinach
Braised Lamb Shank served with creamy polenta and pan juices demi glace
Free range chicken breast, pounded and breaded, crispy cooked and served with garlic mashed potatoes.
28 (make it for 2 $50)
Light herbal tomato sauce, a nice fish fumet and a couple of handfuls of the seafood catch of the day such as mussles, shrimp, scallops, langostine, lobster, tomato garlic and spices stew
Daily fish, price and preparation changes daily
Alfredo Temelini former owner of Il Cortile del Re was born in Northern Italy but his Mother Loretta and grandmothers Norina e Lidia are from Emilia Romagna. “ I have to thank all of them for giving me a gift that few people have received, which is allowing me to watch and participate while they cooked for our family and friends. Sundays were extremely important days when it came to cooking. It was when my mother would start preparing food the day before. Everyday, my mother and I would go to the open market just down the street to shop for the lunch and dinner she would prepare. When it was warm enough, we would take our bikes and on the way, we would pass the tiny panificio on the corner of via Verga where you could smell the baking flour and yeast long before getting there. We would always stop and buy bread, I would get a small piece of focaccia to eat right there. At the open market, we would be able to buy the fruits and vegetables that were in season only. However, because our town of Pesaro was right on the coast, there was always an abundant amount of fish to pick from. My mother, being originally from Rimini in Emilia Romagna, used her love of homemade paste and ravioli and incorporated them together with traditional Tuscan recipes to always create memorable meals. It is precisely this that I have worked to recreate at Pane e Vino where the food is served with the perfect intimate atmosphere with lanterns hanging from an old live oak in the lovely courtyard provides a dining experience like no other in Charleston.”
by Patricia Agnew
At Pane e Vino you’re always at home with passionate new owner Alfredo Temelini, who greets guests as if they are members of his extended family. This Warren Street enoteca is a mainstay on the local restaurant scene, having enchanted international guests and locals alike with its stalwart menu, European panache, and lusty Italian spirit. While this year brought a change in ownership, a wealth of new dishes, and a few noteworthy upgrades in décor, the dining room maintains its camaraderie and comfort; the menu, its robust heritage; and the outdoor terrace, the charming flavor of the neighborhood cafés that can be found tucked into quiet villages and metropolitan corners throughout Italy.
The wine list is ample with delicious varieties from the native country. A favorite Montepulciano d’Abruzzo often begins the experience for diners as they consider the menu, which positively sizzles with flavor. Thanks to the well-crafted menu, choosing isn’t easy and planning and pacing are preeminent challenges for diners, transforming many a simple meal into an extended culinary journey.
A recent evening with friends began with antipasti and an order of funghi fritti, slightly salty, deep-fried shiitakes with whisper-thin slices of truffled pecorino that disappeared in record speed. Melanzana del gosto included slender sheets of grilled eggplant stuffed with pristine buffalo mozzarella, baked in a vine-fresh tomato sauce, and seasoned with oregano—a pleasant alternative to the heavier version. Meat lovers in the crowd swooned over the charcuterie platter selection of smoked and wild boar prosciutto, soppressata, duck salame, sausage, and of course, exquisite prosciutto di Parma.
The zuppe e insalate course demands an appetite-warming bowl of traditional Tuscan bean soup that is perfect with bruschetta alla Siciliana, the black olives and tomatoes lending classic Mediterranean soul. The beautiful insalata caprina is a meal in itself, surprisingly filling with peppery baby arugula, goat cheese, black fig molasses, and fat toasted almonds in balsamic vinaigrette.
The pasta course presents a considerable dilemma, however, as it’s almost impossible to choose among favorites such as simple spaghetti alla checca with red pepper, basil, and buffalo mozzarella or pasta with slow-cooked Bolognese sauce. Delicate spinach ricotta ravioli, so tender that it is almost transparent, is sublime in light asparagus and prosciutto cream sauce. Gnocchi alla zola potato dumplings folded with fresh arugula are spiritual when anointed with creamy gorgonzola sauce. And finally, the main course: magnificent maiale reale, a succulent, all-natural, grilled pork chop finished with millefiori honey, spices, and crushed almonds and served with cannellini beans in fried sage and tomato sauce. It is a heart-warmer of the very best kind, particularly when there’s a chill in the air. Despite having reached our limit, we tried the highly recommended house-made cheesecake and were rewarded with its unexpectedly smooth, fluffy texture.
Service was impeccable: glasses were filled unobtrusively, needs were met before we could ask, and our expectations were exceeded with engaging charm and personality. Omnipresent Temelini was the perfect stage master, his laughter resonating as he made his way from table to table throughout the evening.
If we couldn’t be in Italy, this experience was surely the next best thing. Greeting guests with fresh glimmer and the same generous spirit and earthy Italian home food offered up for years, Pane e Vino is a splendid table indeed—a local treasure and tribute to la dolce vita. If at all possible, sit outside to enjoy a limoncello or grappa to the sounds of the pleasantly distant King Street rumble.