{"id":281,"date":"2021-02-06T03:30:00","date_gmt":"2021-02-06T01:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=281"},"modified":"2026-09-20T11:10:42","modified_gmt":"2026-09-20T09:10:42","slug":"bello-e-bbuono-esencia-napolitana-en-el-centro-de-madrid","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=281","title":{"rendered":"Bello e Bbuono, esencia napolitana en el centro de Madrid"},"content":{"rendered":"
En varias ocasiones hemos hablado en este Gastro y Gourmet de los estereotipos gastron\u00f3micos que tanto empobrecen a las diferentes cocinas. Hablamos de cocina japonesa y solo pensamos en sushi, de mexicana e inmediatamente recurrimos a tacos y picante, de la italiana y solo se nos ocurre pasta y pizza. En nuestro pa\u00eds, el s\u00edmil ser\u00eda paella y sangr\u00eda o tortilla de patata; y es evidente que cualquiera de las cocinas que hemos nombrado representa mucho m\u00e1s que esos estereotipos que, lejos de ensalzar esa cocina, la empobrecen y reducen. Viene todo ello a cuento de un restaurante italiano que tuvimos ocasi\u00f3n de visitar hace unos d\u00edas y que responde al nombre de <\/span>Bello e Bbuono.<\/a><\/div>\n

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Situado en la plaza de Chamber\u00ed de Madrid, Bello e Bbuono<\/b> se presenta ante el p\u00fablico madrile\u00f1o como un restaurante italiano de cocina napolitana contempor\u00e1nea<\/b>. El local ha sido reformado creando un ambiente luminoso, elegante y c\u00f3modo<\/b> en el que predominan los tonos neutros<\/b>. El nombre proviene de una habitual muletilla del dialecto napolitano -bell\u00b4e bbuon\u00b4<\/b><\/i>– que indica sorpresa, novedad, algo repentino, expresado siempre en sentido positivo.<\/span><\/p>\n


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Al frente del restaurante dos socios italianos, Mariella Gambardella<\/b>, proveniente del mundo de la hosteler\u00eda y Salvatore Romano<\/b>, hostelero involucrado en distintos negocios de restauraci\u00f3n en Madrid. Propietario, a la saz\u00f3n, de Toto e Peppino<\/a>, una trattoria pizzer\u00eda que lleva m\u00e1s de 16 a\u00f1os funcionando a pleno rendimiento en la capital.<\/div>\n
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A cargo de los fogones, el chef Carmine Bavuso<\/b>, con dilatada experiencia en diferentes restaurantes a lo largo y ancho del mundo, ofrece una cocina en la que reinterpreta algunos de los platos m\u00e1s representativos de la cocina transalpina. Bavuso <\/b>utiliza bien la t\u00e9cnica y propone recetas que sorprenden al comensal por el equilibrio en sus ingredientes, el contraste de sabores y el manejo de texturas.<\/div>\n
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Sorprendente su versi\u00f3n de la cl\u00e1sica parmigiana <\/i><\/b>compuesta a base de milhojas de berenjena, tomate y mozzarella que se termina en mesa con una crema de provola ahumada de Agerola<\/i>. Interesantes igualmente sus capesante <\/i><\/b>(zamburi\u00f1as) empanadas y acompa\u00f1adas de crema de escarola y nduja <\/i>(ese embutido de la zona de Calabria que tanto recuerda a nuestra sobrasada).<\/div>\n

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Entre sus primeros obligatorio el genovese napoletano<\/i><\/b> (tortelli rellenos de genovese, un guiso de carne t\u00edpico de N\u00e1poles y espuma de parmesano), as\u00ed como la Nerano <\/i><\/b>( fusilli con calabacines, provolone del M\u00f3naco, gambas marinadas y albahaca).<\/div>\n

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En el cap\u00edtulo de principales Bello e Bbuono<\/b> propone platos tan interesantes como el carr\u00e9 de agnello<\/b><\/i> (costilla de cordero marinada), la ombrina (lubina) con salsa pizzailo e funghi<\/b><\/i> o el denominado manzo, zucca y frigitello<\/i><\/b> que consiste en solomillo de ternera acompa\u00f1ado de crema de calabaza y jengibre y de frigitello<\/i> (pimientos que recuerdan a nuestros pimientos de Padr\u00f3n).<\/div>\n

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Pero es conveniente dejar hueco para probar algunas de sus estupendas pizzas <\/b>elaboradas en un reci\u00e9n llegado horno napolitano, fabricado a base de piedra volc\u00e1nica<\/b> y que ofrece m\u00e1xima calidad en todas sus creaciones. Sensacionales todas ellas y elaboradas con una mezcla de diferentes harinas de la marca Mulino Caputo<\/i>. Imprescindible probar la denominada Capocollo e provolone<\/b> elaborada con esa maravilla que es el capocollo campano<\/b> y que aqu\u00ed conocemos m\u00e1s bajo el nombre de coppa<\/b>.<\/div>\n
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En el cap\u00edtulo dulce, fundamental el tiramis\u00fa 3.0<\/b><\/i> en el que Bavuso <\/b>elabora el tradicional postre de origen veneciano en tres texturas o su \u00abtorta di Carmine<\/b><\/i>\u00bb en la que el chef utiliza sus ingredientes fetiche para crear un sensacional postre que sin duda hay que probar.<\/div>\n
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Bodega de impronta italiana<\/b> y ticket final comedido<\/b> (35 euros) convierten a Bello e Bbuono<\/b> en uno de esos restaurantes de los que es casi imposible salir defraudado. Terraza <\/b>reci\u00e9n instalada y men\u00fa semanal<\/b> de martes a viernes completan una oferta que sin duda se va a convertir en referente en Madrid. Muy recomendable<\/b>.<\/b><\/span><\/p>\n


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Direcci\u00f3n: Plaza de Chamber\u00ed,
\n10, 28010 Madrid<\/span><\/p>\n

Tel\u00e9fono: 914 45 24 99<\/span><\/p>\n

Horario:<\/span><\/b><\/p>\n

-Con actuales medidas Covid:
\nde 13:15 a 22.00 (lunes cerrados)<\/span><\/p>\n

-Horario habitual: <\/span>De 13:15 a 15:45 y de 20:15 a 23:30 (lunes cerrados)<\/span><\/span><\/p>\n

Precio medio: 30-35 euros<\/span><\/span><\/p>\n

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Web: https:\/\/belloebbuono.com\/<\/a><\/span> <\/span><\/p>\n

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En varias ocasiones hemos hablado en este Gastro y Gourmet de los estereotipos gastron\u00f3micos que tanto empobrecen a las diferentes cocinas. Hablamos de cocina japonesa y solo pensamos en sushi, de mexicana e inmediatamente recurrimos a tacos y picante, de la italiana y solo se nos ocurre pasta y pizza. En nuestro pa\u00eds, el s\u00edmil […]<\/p>\n","protected":false},"author":1,"featured_media":282,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos-gourmet"],"yoast_head":"\nBello e Bbuono, esencia napolitana en el centro de Madrid - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=281\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bello e Bbuono, esencia napolitana en el centro de Madrid - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"En varias ocasiones hemos hablado en este Gastro y Gourmet de los estereotipos gastron\u00f3micos que tanto empobrecen a las diferentes cocinas. 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