osteria - italiana Menù

Transcription

1 al Bàcar o o osteria - italiana Menù

2 Pasta fresca fatta in casa con semola BIO - Senator Cappelli Verse pasta thuis gemaakt Fresh pasta home made Gerechten gemarkeerd met een Dishes marked with an zijn 100 % vegetarisch. are 100 % vegetarian. De Slow Food Presidia zijn projecten gecerticeerd onder een productie protocol dat beschermen ambachtelijke producten, autochtoon rassen, plantenrassen 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 varieties, 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 pleasure of consumers.

3 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, ecosystems 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.

4 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 spritz. 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, derives 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 quantities, 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 applicants 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 characteristic of the city of Venice.

5 Antipasti Voorgerechten / Appetizer Fave e cicorie piatto tradizionale pugliese Bonen en cichorei - typisch Apulisch gerecht uit Beans and chicory - tipical Apulian dishes 8,50 Cicchetti de pesse- Seppie grigliate e Sarde in Saòr Gegrilde zeekat en Sardines in zoetzuur - typisch Venetiaanse gerechenten Sweet and sour sardines and grilled cuttlefish - typical Venetian dishes 9,50 Mozzarella Caprese Selectie van mozzarella met kerstomato en basilicum Selection of mozzarella with cherry tomatoes and basil 8,50 Carpaccio di manzo marinato Gemarineerde rundvleescarpaccio Marinated beef carpaccio 9,50 Parmigiana di melanzane Aubergine Parmigiana Eggplant Parmigiana 8,50 Carpaccio di Ricciola Carpaccio van Grote Geelstaart (Seriola dumerili) Carpaccio of Greater amberjack (Seriola dumerili) 9,50 Antipasto misto Selectie van voorgerechten door de Chèf Selection of the starters by the Chef 10,50

6 Primi Tussengerecht / Pasta Pasta all Amatriciana alla Gricia,pecorino guanciale e pepe Pasta Amatriciana met spek peper en pecorino kaas Pasta all Amatriciana with bacon pepper and pecorino cheese 14,50 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. Tagliolini ai frutti di mare Tagliolini met zeevruchten Tagliolini with seafood 14,50 Spaghetti freschi al torchio al ragù di Mora Romagnola Presidio Slow Food 13,50 Verse vierkante spaghetti met Mora Romagnola in ragout Fresh square spaghetti with Mora Romagnola ragout Ravioli vegetariani con pomodorino fresco Vegetarische ravioli met verse kersen tomaaten Vegetarian ravioli with fresh tomato cherry 13,50 Penne con il pesto alla genovese Penne met basilicum pesto Penne with basil pesto 13,50 Lasagna alla bolognese 13,50

7 Secondi Hoofdgerecht / Main Course Tagliata di filetto di manzo su rucola e Grana Padano Gesneden, gegrilde ossenhaas met rucola en parmezaanse kaas Sliced, grilled filet of beef with rocket and parmesan cheese 19,50 Orata sfilettata cotta al forno con erbette aromatiche e prosecco Dorada gefileerd gebakken in de oven met kruiden en prosecco Dorada baked in the oven with aromatic herbs and prosecco 19,50 Saltimbocca alla romana Kalfsvlees Scaloppina Met Rauwe Ham En Salie Veal scaloppina with raw ham and sage 19,50 Arrosto di Agnello alla birra e funghi Lam geroosterd in Bier en Paddestoelen Roast Lamb in Beer and Mushrooms 19,50 - per le specialità del giorno chiedete al vostro cameriere - voor de dagelijkse specials vraag uw ober - for the specialties of the day ask your waiter

8 la Pasticceria onze patisserie / our pastries Tiramisú al caffè e crema di latte Het beroemde Italiaanse dessert Famous Italian cake 7,00 Torta Barozzi con cioccolato di Conchalpa tipico della tradizione Modenese 7,50 Chocolade Taart typisch voor Modena Chocolade pie tipical of Modena Gelato al Tartufo nero fatto a mano di Pizzo Calabro IJs zwarte truffel handgemaakte van Pizzo Calabro Ice cream black truffle handmade in Pizzo Calabro 7,00 Crema di Ricotta Ricotta room geserveerd met Italiaanse zelfgemaakte croccante (gekarameliseerde noten) Ricotta cream served with italian homemade croccante (caramelized nuts) 7,00 Sgroppino al limone Water ijs citroen met wodka en prosecco Water ice lemon with wodka and prosecco 7,50

9 la Latteria Kaaskamer / Cheese room een selectie met 5 kaassorte 13,50 Taleggio Veneto gepasteuriseerde koemelk Montebore Piemonte rauwe koemelk 75% schapemelk 25% Luna Sicilia gepasteuriseerde geitenmelk Cardo fiore Toscana gepasteuriseerde schapemelk koemelk Nostrano di Piné Trentino Alto Adige Malga koemelk Pergorgo Toscana gepasteuriseerde blauwe schapemelk Castelmagno Piemonte gepasteuriseerde koemelk Caprino nobile Lombardia rauwe schapemelk Stravecchio Asiago Veneto gepasteuriseerde koemelk Grana Padano Emilia Romagna gepasteuriseerde koemelk Agri Lombardia rauwe koemelk Robiola di Roccaverano Piemonte rauwe geitenmelk

10 Bar Birra Nazionale Baladin - fles Grolsch 0,30 cl - tap 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 4,00 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