Friday, March 25, 2011


Roman cuisine refers to the food of the eternal city of Rome. It's based on seasonal ingredients coming mainly from the Roman Campagna, and prepared in a simple way. At il baretto we believe that simplicity is the key to soulful food and we stick by this rule religiously. This week we're producing typically traditional Roman dishes being Stracetti alla Romana and
Bucatini all'Amatriciana.

For entrees we're serving our famous, melt in your mouth deep fried baby calamari ($15) as well as a platter of Porchetta served with a delectable sauce of rosemary & balsamic apple ($13) Enjoy x

One of the most iconic dishes in Roman cookery is Straccetti alla Romana, also known as "little rags".
Thin strips of veal marinated in garlic and rosemary and then lightly panfried and served up with rocket, caramelised onion and mouth watering croutons. ($28)

Bucatini all'Amatriciana is a zesty pasta dish commonly associated with Lazio and Rome, but is actually from the town of Amatrice, which used to be just over the border into the Abruzzo. It's a
hollow spaghetti made with a rich tomato based sauce, chilli, garlic, onion, crispy pancetta and pecorino cheese. ($24)

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