Menù

oàcarBal

osteria - italiana

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 €