al Bàcaro - quandoo-assets-partner.s3.amazonaws.com · The bacaro (pron. bàcaro),is a type of...
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Pasta fresca fatta in casa con semola BIO - Senator Cappelli
Verse pasta thuis gemaakt
Fresh pasta home made
Gerechten gemarkeerd met een zijn 100 % vegetarisch.
Dishes marked with an are 100 % vegetarian.
De Slow Food Presidia zijn projecten gecerticeerd onder een productie protocol
dat beschermen ambachtelijke producten, autochtoon rassen,planten-rassen traditionele technieken, ecosystemen,
landelijke landschappen uitsterven bedreigde.Zijn concreet en virtuoze voorbeelden een duurzame landbouw,
gebaseerde op kwaliteit, dierenwelzijn, duurzame, link met bodem,gezondheid en welzijn van consumenten.
The Slow Food Presidia are projects certified under to a Production protocol
that protect artisanal products, autochthonous breeds,vegetables varie-ties, traditional techniques,
ecosystems and rural landscapes at risk of extinction.Are concrete e virtuous examples of a sustainable agriculture,based on
quality, animal welfare, sustainability, link with territory,health and plea-sure of consumers.
The menu offered at al Bàcaro is inspired by the tradition of Italian cuisine, in which the essence of the dish is the main ingredient.
The use of few but refined ingredients brings out the original flavors to the fullest, without the need of adding distracting elements to the flavor of the main ingredients chosen.
The tradition of the authentic Italian Osteria (tavern) is based on a delicate and refined “cuisine”, light and balanced, however a subdued ambition to impress by modern
combinations of ingredients and flavors.
Our focal point is to create an Italian Osteria, based on the solid principals of real taste and quality of the chosen ingredients served in a warm and welcoming atmosphere.
With full respect for nature, we follow the rhythm of the seasons by using animal or vegetable products according to the season and we will always keep in mind their natural cycle and
life span.
The pasta and the bread are daily made using a wide range of biological flours with old genetic roots (not genetically modified) coming from a farm in Tuscany, showing a low
gluten value and containing sea salt out of WWF park in the Trapanese region, in Sicily, which is also a Slow Food Presidio.
The Slow Food Presidia are projects certified under to a production protocol that protect artisanal products, autochthonous breeds,vegetables varieties, traditional techniques, ecosy-
stems and rural landscapes at risk of extinction.
Concrete e virtuous examples of a sustainable agriculture, based on quality, animal welfare, sustainability, link with territory, health and pleasure of consumers.
The bacaro (pron. bàcaro),is a type of venetian tavern where you will find a wide selection of wines by the glass (ómbre or bianchetti) and small food and snacks (cichéti), characterized by
a few seats . In addition to wine, the bacari also serve the characteristics drinks known as “spri-tz”. The typical exercise has turned up to assume a mixed physiognomy, halfway between the tavern and the pub. The name bacaro comes from “bacari” (singular: bacaro), a term which in turn would you like derived from “Bacchus”, god of wine. According to another theory, deri-ves from “make bàcara”, Venetian expression to “celebrate”. “bacari” was the name given at
one time to tenants and to winemakers who came to Venice with a barrel of wine to sell in the Piazza San Marco together with small snacks. The glass of wine that they drank it was called “ómbra”, because sellers followed the shadow of the bell tower to protect the wine from the sun. To avoid the laborious transport every day, you sought after a local firm, that it was used as a warehouse and as pouring. These local typical differ from common taverns to track the
mode of consumption of foods, for the way in which these are presented to the public and for the size and structure of the interior environments. The bacaro, then, is usually small in size
with few seating. The typical products of the bacaro are defined “cicheti” in Venetian dialect and spincióni in Padua (pron. cichéti, a term derived from the latin ciccus, i.e. “small quanti-
ties”, italianized into Cicchetti). They have a great variety of forms : usually are fish (but also of sausages, meat, and other) and can be simple or complex. Between the cicheti more applican-
ts are the crostini with creamy baccalà, marinated anchovies, mixed seafood or “folpetti” in wet. The cicheti based on bread are alternated those fried: Fried cod fish, fried sardines, fried vegetables etc. In the early years of 2010 the phenomenon of Venetian cicheti has exploded
in the United Kingdom becoming a veritable cultural trend that is associated with another Italian tradition, that of the aperitif. The custom is internationally known with the Italian term “cicchetti” that has replaced the original Venetian. In Italy, however, the phenomenon is not
very developed beyond the boundaries of the capital of Veneto, remaining phenomenon cha-racteristic of the city of Venice.
la tradizione de “al Bacaro” de traditie van / the tradition of
Fave e cicorie piatto tradizionale pugliese
Cicchetti de pesse- Seppie grigliate e Sarde in Saòr
Misto di latticini
8,50
8,50
10,50
Bonen en cichorei - typisch Apulisch gerecht uit
Beans and chicory - tipical Apulian dishes
Gegrilde zeekat en Sardines in zoetzuur - typisch Venetiaanse gerechenten
Sweet and sour sardines and grilled cuttlefish - typical Venetian dishes
Selectie van mozzarella
Selection of mozzarella
Antipasto misto
Selectie van voorgerechten door de Chèf
Selection of the starters by the Chef
8,50
AntipastiVoorgerechten / Appetizer
Spaghetti freschi al torchio al ragù di salsiccia di Mora Romagnola
Verse vierkante spaghetti met Mora Romagnola in worstragout
Fresh square spaghetti with Mora Romagnola sausage in sausage ragout
13,50
PresidioSlow Food
Ravioli vegetariani con pomodorino fresco
Vegetarische ravioli met verse kersen tomaaten
Vegetarian ravioli with fresh tomato cherry
13,50
PrimiTussengerecht / Pasta
FOR EVERY DISH OF PASTA AMATRICIANA ORDERED, 2€ WILL BE DONATED FOR THE RECONSTRUCTION OF THE CITY OF AMATRICE.
ONE EURO WILL BE DONATED BY THE RESTAURANT AND ONE BY THE CUSTOMER.
Pasta all Amatricianafatta con i prodotti locali per aiutarne la economia del posto
Amatriciana pasta bereid met lokale producten om de lokale economie te helpen
Amatriciana pasta made with local products to help the local economy
14,50
Tagliolini alla “Busera”
Tagliolini met garnalen, tomaten en licht kruidig
Tagliolini with shrimp, tomatoes and slightly spicy
13,50
Tagliata di filetto di manzo su rucola e Grana Padano
19,50
Gesneden, gegrilde ossenhaas met rucola en parmezaanse kaas
Sliced, grilled filet of beef with rocket and parmesan cheese
SecondiHoofdgerecht / Main Course
per le specialità del giorno chiedete al vostro cameriere
- voor de dagelijkse specialsvraag uw ober
- for the specialties of the dayask your waiter
19,50
Pesce del Giorno
Vis van de dag
Fish of the Day
la pasticceriaonze patisserie / our pastries
Tiramisú al caffè e crema di latte
7,00 €
Het beroemde Italiaanse dessert
Famous Italian cake
Torta Barozzi con cioccolato di Conchalpatipico della tradizione Modenese
7,50 €
Chocolade Taart typisch voor Modena
Chocolade pie tipical of Modena
Sgroppino al limone
7,50 €
Water ijs citroen met wodka en prosecco
Water ice lemon with wodka and prosecco
Crema di Ricotta
7,00 €
Ricotta room geserveerd met Italiaanse zelfgemaakte
croccante (gekarameliseerde noten)
Ricotta cream served with italian
homemade croccante (caramelized nuts)
PresidioSlow Food
Gelato al Tartufo nero fatto a mano di Pizzo Calabro
7,00 €
IJs zwarte truffel handgemaakte van Pizzo Calabro
Ice cream black truffle handmade in Pizzo Calabro
la LatteriaKaaskamer / Cheese room
een selectie met 5 kaassorten / a selection with 5 types of cheese
€ 13,50
Stravecchio AsiagoVeneto gepasteuriseerde koemelk
Nostrano di Piné Trentino Alto Adige Malga koemelk
Luna Sicilia gepasteuriseerde geitenmelk
PergorgoToscana gepasteuriseerde blauwe schapemelk
MonteborePiemonte rauwe koemelk 75% schapemelk 25%
Cardo fioreToscana gepasteuriseerde schapemelk koemelk
AgriLombardia rauwe koemelk
Robiola di RoccaveranoPiemonte rauwe geitenmelk
MarzolinoToscana gepasteuriseerde koemelk schapemelk
TaleggioVeneto gepasteuriseerde koemelk
Acciaiolo Toscana gepasteuriseerde schapemelk koemelk
Grana PadanoEmilia Romagna gepasteuriseerde koemelk
CastelmagnoPiemonte gepasteuriseerde koemelk
Caprino nobileLombardia rauwe schapemelk
bar
Birra Nazionale Baladin
Water 0,75 cl
Cola / Light / Fanta
Jus d’ Orange
Caffe’ Espresso
Caffe’ Decaffeinato
Caffe’ corretto (met grappa)
Double espresso
Cappuccino
Koffie
Koffie Verkeerd
Thee
Verse Munt Thee
Amaro
Liquore
Grappa
Grappa Speciale
5,50 €
5,00 €
3,00 €
3,00 €
3,00 €
3,50 €
5,00 €
4,50 €
4,00 €
3,50 €
4,00 €
3,50 €
3,00 €
5,00 €
5,00 €
6,50 €
9,50 €