Enoteca Baccano Roma

Toasted bread slice topped with mozzarella, Parma ham, and sautéed chicory. An appetizer that combines the crunchiness of bread with the savory and slightly bitter flavors of chicory. · Rustic and decisive flavor. · Perfect to start the meal.

Whole anchovies battered and fried until golden. Oily fish with an intense sea flavor encased in a crispy crust. · Crispy on the outside and tender on the inside. · Eaten hot, whole, often accompanied by a squeeze of lemon.

Soft cod meatballs served with a rich tomato sauce, olives, and anchovies. A dish that enhances the flavor of the cod. · Savory and Mediterranean taste, soft texture. · Ideal for enjoying by scooping up the sauce with a piece of bread.

Sausage cooked and deglazed with wine, served with broccoli sautéed in a pan with garlic and chili. A classic combination of Roman cuisine. · Intense, meaty, and slightly spicy flavor. · Served as a hearty appetizer or main course.

Fresh salad of buffalo mozzarella and tomato, dressed with basil-infused oil. A simple dish that focuses on the quality of the ingredients. · Fresh, milky, and aromatic. · Light and refreshing appetizer.

Fried sweet green peppers (friggitelli) served with Parma ham and fresh burrata cheese. A mix of temperatures and textures. · Contrast between the sweetness of the peppers, the saltiness of the ham, and the creaminess of the burrata. · To be enjoyed by combining the three ingredients in one bite.

Long, thick fresh pasta with crispy guanciale, Pecorino Romano cheese, and black pepper. Considered the white ancestor of Amatriciana. · Very savory, peppery, and umami-rich flavor. · Typical Roman dish, it is eaten very hot, coating the pasta with the creamy sauce.

Large tubular pasta with tomato sauce, guanciale, and pecorino cheese. A pillar of Lazio cuisine. · Rich flavor, with the sweetness of tomato balanced by the saltiness of guanciale. · Paccheri pasta holds the sauce well inside.

Large spiral-shaped short pasta with a slow-cooked beef sauce. A hearty and homemade first course. · Very tender and enveloping flavor thanks to the long cooking of the meat. · Comforting dish, ideal for those who love traditional flavors.

Square-section spaghetti with pesto, enriched with fresh calamari and shrimp. A refined seafood pasta dish. · Delicate sea flavor with aromatic notes of pesto. · Eaten by twirling the spaghetti to gather the sauce.

Slow-cooked rice with aromatic porcini mushrooms and pieces of sausage. Creamy texture achieved through stirring. · Earthy mushroom flavor that pairs with the saltiness of the sausage. · Hot and enveloping dish, perfect for cooler seasons.

White pinsa base, simply topped with extra virgin olive oil and Maldon sea salt flakes. Light and digestible. · Crispy on the outside and soft on the inside, with a clean taste of bread and oil. · Excellent as a side dish or simple appetizer.

Classic pinsa topped with tomato and mozzarella. Similar to Margherita pizza but with the typical pinsa dough. · Traditional and balanced flavor. · A classic that everyone likes.

Pinsa with tomato and mozzarella base, enriched with ventricina, a typical spicy salami. A bolder variation of the classic. · Spicy and flavorful taste. · Ideal for those who love strong flavors.

White pinsa with sweet cherry tomatoes, flavorful olives, and a rich four-cheese cream. A complex mix of flavors. · Creamy and flavorful, with hints of sweetness and saltiness. · Rich and satisfying dish.

Pinsa with mozzarella, 18-month aged Parma ham, and sun-dried tomatoes. Ingredients often added at the end of cooking. · Balance between the saltiness of the ham and the intensity of the sun-dried tomatoes. · Fresh and high-quality pinsa.

Pinsa with creamy burrata heart (stracciatella), anchovies, and zucchini marinated with vinegar and mint. A refined combination. · Contrast between the milky sweetness, the saltiness of the fish, and the acidity of the zucchini. · Fresh and aromatic dish.

Pinsa filled or simply topped with cooked ham and mozzarella. Delicate flavor. · Soft and stringy. · Pleasant and simple.

White pinsa with fragrant mortadella and fresh burrata stracciatella. A classic and indulgent combination. · Creamy and rich, with the unmistakable flavor of mortadella. · Highly appreciated for its indulgence.

Pinsa inspired by the famous Roman first course, enriched with potatoes and guanciale. A flavor bomb. · Very flavorful, with the spiciness of pepper and the crispiness of guanciale. · Hearty and intense dish.

Pinsa with mozzarella, slightly bitter greens (endive), and flavorful sausage. A rustic combination. · Decisive flavor, balanced between meat and vegetables. · Dish typical of peasant tradition revisited on pinsa.

Mixed selection of hot fried items served in a basket. Usually includes classics like supplì or croquettes. · Crispy, hot, and flavorful. · Ideal for sharing as an appetizer.

Small portion of toasted bread with mozzarella, ham, and chicory. A reduced version of the main appetizer. · Crispy and flavorful. · Perfect for a small tasting.

Toasted bread topped with creamy burrata and salted anchovies. · Perfect contrast between sweet and salty. · Rich and tasty bite.

Toasted bread with pan-fried endive and olives. A flavorful vegetarian option. · Bitterness of the vegetable balanced by the olives. · Simple and tasty.

Selection of cured meats and cheeses served on a cutting board. Often accompanied by honey or jams. · Variety of flavors from sweet to spicy. · Perfect for pairing with wine.

Large mixed platter including cured meats, cheeses, fried items, and focaccia. A complete meal or a large shared appetizer. · Offers a wide variety of textures and flavors. · The best choice to try a bit of everything.

Basic formula for an aperitif, likely including a drink and simple snacks. · Refreshing. · Ideal for a pre-dinner break.

Enhanced formula including a drink and a selection of more substantial hot and cold dishes. Replaces dinner. · Varied and abundant. · Convivial way to dine informally.

Whole stuffed squid served on a potato velouté with creamy cheese and chicory. A creative fish dish. · Tender and flavorful, with creamy and vegetal notes. · Refined main course.

Baked salmon fillet accompanied by a side of mixed vegetables. A healthy and light dish. · Tender and perfectly fatty fish meat, flavorful roasted vegetables. · Excellent choice for a balanced meal.

Piece of cod stewed with tomato sauce, olives, and anchovies. Traditional recipe with Mediterranean flavors. · Flavorful fish that flakes, coated in a rich sauce. · Decisive and classic flavor.

Gourmet burger with beef, cheese, guanciale, and local vegetables, served with fries. A local twist on the classic American burger. · Juicy and rich, with the Roman touch of broccoli and guanciale. · Very satisfying single dish.

Prime cut of beef served with prized porcini mushrooms. An elegant meat main course. · Very tender and lean meat, with the intense aroma of mushrooms. · Cooked rare or medium to enhance tenderness.

Dry-aged Dutch beef steak, cut from the ribs. Includes a side dish of your choice. · Marbled and flavorful meat thanks to aging. · Ideal for grilled meat lovers.

T-bone steak separating fillet and sirloin. Price calculated by weight (€7 per 100g). · Tender and flavorful meat, a substantial cut. · Usually served for two or more people or for large appetites.

Imposing steak with the long rib bone intact. A spectacular and very large cut, served for two people. · Very flavorful and juicy. · A carnivorous experience to share.

Polish beef ribeye steak. Price by weight (€6.5 per 100g). · Meat with good fat marbling that makes it flavorful when cooked. · Excellent grilled.

Potatoes cut into pieces and roasted in the oven with herbs. · Crispy on the outside and soft on the inside. · Classic accompaniment for meat or fish.

Boiled leafy green vegetable then sautéed in a pan with garlic, oil, and chili. · Pleasantly bitter and spicy taste. · Typical Roman side dish.

Endive cooked and sautéed in a pan, often with olives or capers. · Sweet-bitter flavor and soft texture. · Light and tasty side dish.

Broccoli rabe or small broccoli sautéed in a pan with garlic and chili. · Intense and slightly pungent flavor. · Pairs very well with pork and sausages.

Simple spoon dessert made with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa. · Creamy, sweet with the distinct taste of coffee. · The most famous Italian dessert in the world.

Simple shortcrust pastry tart with jam or chocolate, homemade. · Crumbly and sweet. · Simple and traditional dessert.

Cheesecake on a biscuit base, often served with berry or chocolate sauce. · Sweet, tart, and creamy. · Rich and indulgent dessert.

Spoon dessert made with cream, sugar, and gelatin. Usually served with caramel, chocolate, or fruit. · Smooth and gelatinous consistency, delicate milk flavor. · Light dessert on the palate.

Classic Russian vodka, clean and neutral taste. · Dry and strong. · Base for cocktails or chilled neat.

Premium Italian vodka, flavored with Mediterranean botanicals. · Aromatic and soft. · To be enjoyed neat to appreciate its nuances.

Super premium Polish rye vodka. Very pure. · Velvety and slightly sweet on the palate. · Ideal for Martinis or neat.

Classic London Dry Gin, dominated by juniper. · Dry and crystalline. · Perfect for a traditional Gin Tonic.

Mediterranean gin with olives, thyme, rosemary, and basil. · Herbal and savory. · A very aromatic and distinctive gin.

Scottish gin infused with cucumber and rose. · Fresh and floral. · Often served with a slice of cucumber.

Fruity non-alcoholic cocktail based on mixed juices and grenadine syrup. · Sweet, sour, and refreshing. · Colorful and thirst-quenching drink.

Non-alcoholic version of the Moscow Mule. Contains lime, mint, and spicy ginger beer. · Fresh, spicy, and citrusy. · Excellent non-alcoholic alternative.

Non-alcoholic Gin Tonic prepared with de-alcoholized gin. · Similar to a classic Gin Tonic but without alcohol. · For those who don't want to give up the taste of gin.

Classic Italian aperitif with bitter, red vermouth, and soda. · Bitter, sweet, and sparkling. · Appetizer.

Historic cocktail based on whiskey, sugar, and bitters. · Strong, sweet, and aromatic. · Meditation or after-dinner cocktail.

Elegant cocktail with vodka and cranberry juice. · Sweet-sour and fruity, intense pink color. · Very popular and refined.

Essential Caribbean cocktail based on rum, lime, and sugar. · Fresh, sour, and sweet. · Perfect balance of flavors.

Long drink cocktail with vodka, ginger beer, and lime. · Fresh and thirst-quenching with a spicy ginger note. · Often served in a copper mug.

Variant of the Moscow Mule using Gin instead of Vodka. · Aromatic and spicy. · For those who love the taste of juniper.

Cuban cocktail with rum, lime, fresh mint, and soda. · Very fresh and aromatic. · The king of summer cocktails.

Classic cocktail from the southern USA with bourbon, mint, and sugar, served with crushed ice. · Strong and refreshing mint. · To be sipped slowly.

A likely robust and decisive cocktail. · Complex flavor. · Worth trying for those seeking something different.

Fruit-based cocktail, likely passion fruit. · Sweet and exotic. · Seductive and fruity drink.

Brazilian-inspired cocktail, likely with Cachaça or tropical fruits. · Fresh and tropical. · Recalls the flavors of South America.

Modern cocktail with vanilla and passion fruit, often served with a shot of prosecco on the side. · Sweet, creamy, and tart. · Very popular and spectacular.

The most famous Spritz, with Aperol, Prosecco, and soda. · Sweet-bitter and orangey. · The Italian aperitif par excellence.

Likely a variation with Campari or Milanese bitter. · Drier and more bitter than Aperol. · For those who love strong flavors.

White Spritz with elderflower syrup, mint, and prosecco. · Floral, sweet, and very fresh. · Delicate alternative to red Spritz.

Venetian Spritz original with Select bitter. · Balanced between sweet and bitter, with herbaceous notes. · The true taste of Venice.

Ginger variant, spicy and fresh. · Tangy and lively. · Modern and aromatic Spritz.

Spritz prepared with Cynar artichoke liqueur. · Bitter and vegetal. · For true lovers of bitterness.

Clear and balanced Belgian Lager beer. · Fresh taste with a slightly bitter finish. · Classic meal beer.

American India Pale Ale with strong hopping. · Citrus notes and a decisive bitterness. · Fragrant and characterful beer.

Amber Belgian abbey beer. · Full-bodied, with notes of caramel and toast. · Meditation beer or for flavorful dishes.