The Bacaro of Fabio Gasparini inaugurates a new branch in Pozuelo (Atenas, 2. Pozuelo de Alarcón) with his partner Fabio Gaspari. With the new restaurant they aim to evoke the Venice taverns Although this time with many more metres between living room and terrace.
The philosophy is the same as in the first one, but in addition this opening brings interesting charter changes. You can find perfect starters to share, such as the Italian cold meats and cheese platter (with truffled mortadella, speck, gorgonzola and pecorino); Burrata with tomatoes and pesto; aubergine Parmigiana; beef tartare with truffled burrata cream... or the classic Vitello tonnato (veal round with tuna sauce, anchovies and capers). As for pasta, the novelties come with Ravioli de brasato (stuffed with beef stewed in red wine); Paccheri with prawns and juice from their heads; or Fettuccine alla puttanesca (cherry tomatoes, capers, anchovies, black olives, oregano and a spicy touch). Of course, its signature dish, Carbonara originale, is maintained, with egg yolk, pecorino cheese and guanciale, not to mention the Paccheri al ragù (with veal stew cooked slowly for more than three hours). The original and the pinsas coexist, with an oval base, very light -more digestive than pizzas- and crunchy, which admits infinite combinations, among which stand out the recently incorporated ones with smoked Scamorza, courgette and pesto; with artichokes and spicy salami; with Cantabrian anchovies...
For desserts, the three-cheese tart (creamy, parmigiano and gorgonzola) has arrived in force, competing for the podium with the well-known Tiramisu; and for pairing, a careful selection of Italian wines -more than 30-, a third of them available by the glass. They also have several local vermouths and prepare Aperol Spritz, Negroni and Bellini, the Venetian cocktails par excellence.
