BacCano

Fried pizza dough fritter served with buffalo mozzarella. A simple and tasty appetizer.

Variation of fried bread fritter, served with buffalo mozzarella and parmesan.

A large platter of assorted Italian cured meats, served with a ball of buffalo mozzarella and grilled vegetables. Ideal for sharing.

Revisited version in the form of eggplant layers with fior di latte cheese and parmesan.

Eggplant gratin with tomato sauce, mozzarella, and parmesan. A comforting classic of Italian cuisine.

Soft-boiled egg prepared according to the recipe of the day, with a spectacular table-side finishing.

Grilled octopus tentacle served on a creamy potato and celery puree. Tender texture and grilled flavor.

Fried mix of squid and zucchini, crispy and golden. Usually served with lemon.

Freshness plate with mixed seasonal vegetables and buffalo mozzarella.

Marinated artichoke salad with Grana Padano cheese shavings.

Puglia specialty: rehydrated dry bread, topped with fresh cherry tomatoes, garlic, basil, and oregano.

Fresh Italian cheese with a creamy center (Burrata) served with cherry tomatoes.

Tender octopus salad with green beans, cherry tomatoes and potatoes, dressed with olive oil.

Large fresh salad with seasonal vegetables, mozzarella, avocado and zucchini, enhanced with mint.

Rich salad with tuna fillet and crunchy vegetables (carrots, fennel, peas), dressed with a lemon oil.

Nordic-inspired salad with homemade marinated salmon, avocado, and green salad.

Classic beef carpaccio: very thinly sliced raw meat, served with parmesan and capers.

Piedmont dish: thin slices of cold veal coated with a creamy tuna, anchovy, and caper sauce.

Thick spaghetti served with a fresh sauce of cherry tomatoes, garlic, and basil.

Spaghetti with intense flavors of sun-dried tomatoes, anchovies, and herbs.

Ravioli stuffed with spinach and ricotta, simply served with a butter and sage sauce.

Egg pasta (tagliatelle) served with a seasonal vegetable sauce.

Tagliatelle with a slow-cooked beef ragu without tomato (white), with an aromatic vegetable base.

The true Roman recipe: spaghetti, cured pork cheek (guanciale), eggs, and pecorino cheese. No cream.

Short tubular pasta with a rich tomato sauce, crispy guanciale and pecorino cheese.

Long, flat pasta served with traditional Genoese sauce made with fresh basil, pine nuts, and parmesan.

Layers of pasta, beef bolognese sauce, béchamel and cheeses, baked in the oven.

Pasta with various seafood (mussels, clams, prawns, squid). A rich dish with marine flavors.

Classic Italian: pasta with fresh clams, garlic, olive oil, and a touch of tomatoes.

Creamy rice slowly cooked with an assortment of fish and seafood depending on the day's catch.

Slow-cooked lamb shank for tender meat, served with its jus and potatoes.

Large breaded and fried veal cutlet in the Milanese style, served with a salad and cheese shavings.

Slow-braised veal shank, served tender with its bone marrow and peas.

Thinly sliced veal sautéed with a Marsala wine sauce and mushrooms.

Pan-fried veal escalope with a creamy lemon and butter sauce.

Thinly sliced veal sautéed with black olives and artichoke hearts.

Mixed fried seafood: squid, shrimp, and pieces of fish, accompanied by fried zucchini.

Children's menu including a main course (mini pizza or pasta) and one scoop of ice cream for dessert.

Coffee dessert, likely a house specialty.

Artisanal Italian ice cream. Choice of two flavors from a variety of classic and fruity options.

Soft cake soaked in rum syrup. A Neapolitan classic.

Silky Italian cream dessert, usually served with a red fruit or caramel coulis.

Crispy fried dough roll filled with a sweet ricotta cream. Sicilian specialty.

The famous Italian dessert made with coffee-soaked biscuits and mascarpone cream.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce.

Cake combining pistachio and chocolate flavors.

Traditional cake from the Amalfi coast, filled with ricotta and pear pieces.

Small sweet pizza topped with Nutella spread.

Revisited Spritz with Amaro Nonino, a herbal liqueur, lengthened with Prosecco and soda water.

The classic Aperol Spritz, bitter and sweet, served sparkling with an orange slice.

Also known as Hugo, it's a refreshing cocktail with elderflower, mint, and Prosecco.

More bitter version of the Spritz using Campari instead of Aperol.

Limoncello Spritz, offering intense sweet lemon flavors.

Fragrant bergamot cocktail thanks to Italicus liqueur, mixed with Prosecco.

Premium Italian lager, light and refreshing.

Classic cocktail made with Campari, red vermouth, and soda water.

Bitter and powerful cocktail based on gin, red vermouth, and Campari.

Variation of the Negroni where gin is replaced by Prosecco.

Italian vermouth, served red (sweet and herbaceous) or white (more floral and vanilla).

Venetian cocktail made with peach puree and Prosecco.

Fruity cocktail made with strawberry puree and Prosecco.

Sparkling red wine from the Emilia-Romagna region.

Rosé version of the sparkling Lambrusco wine.

Italian sparkling white wine.

Superior quality Prosecco (DOC).

Prestigious Italian sparkling wine, made using the traditional method.

Rosé version of Ferrari Maximum, elegant and refined.

Italian liqueurs: Sambuca (anise) or Amaretto (almond).

Classic digestifs: Limoncello (lemon) or Grappa (grape marc eau-de-vie).

Classic spirits.

Tasting aged rums.

Italian mineral water, available still or sparkling.

Cola soda.

Various fruit sodas or iced tea.

Natural sparkling water or tonic soda.

Fruit juices: Orange or ACE (Orange-Carrot-Lemon).

Nectars or fruit juices.

Spicy and herbaceous non-alcoholic cocktail.

Invigorating non-alcoholic cocktail, mixing the spiciness of ginger and the sweetness of honey.

Fruity and exotic non-alcoholic cocktail.

Short Italian coffee or decaffeinated.

Double espresso.

Espresso with a splash of milk foam.

Espresso topped with creamy milk foam.

Hot infusion or tea.