Baccano from the Latin “Baccanum” is a fitting name due to the “clamor” of the crossroads outside, just as inside serves as the crossroad of taste in the center of Rome. I felt like I was walking into Balthazar New York - as Baccano uses the same color scheme, same font and same decor. Red leather couches, a high ceiling, wooden tables covered with paper, mirrors and an open facade with sights onto the streets around.
Baccano is the true Mediterranean bistrot of the capital. Beautifully located in a building dating from 800, the restaurant is bright and airy and overlooks the picturesque Muratte Street, a few steps from the beautiful Trevi Fountain. Taking inspiration from the best international examples, Baccano combines an intriguing reminiscence of a Parisian atmosphere from the early 20th century, with the contemporary metropolitan style of a New York restaurant.
Baccano fascinates you with its extremely charming vintage touches and its authentic Mediterranean cuisine. But the real soul of Baccano is how it upholds the tradition of Italian cuisine with its homemade pastas, oil of first choice, hand chopped Fassona beef from Piedmont, quality tomatoes and Buffalo Mozzarella cheese to name a few. Then there are the products of the deli counter which offers Italian hams, salami and cheeses of quality without excluding foreign products such as Lock Fine Scottish salmon, foie gras or oysters.
Gentle staff, a bottle of olive oil, another of balsamsic, a basket filled with fresh bread, lunch's first impression gave me enjoyment before even experiencing the food.
Buffala mozzarella to start, lightly smoked and intensely flavorful served with a juicy red tomato on the side. Very good quality; add olive oil and balsamic and enjoy.
The creators of pasta are the best at preparing it! Rigatoni carbonara like I've never had before, super al dente cylinders of pasta mixed with egg yolk sauce exactly the way a carbonara should be - without cream. Sheets of bacon add even more flavor to the plate. Loved the creaminess, the saltiness and general feel of this addictive plate I had to eat up entirely.
Cacio e peppe is the entry level plate of pasta, simple water and flour noodles with Romano cheese, cream and black pepper. I heard it's available around all restaurants in the city. Cooked al dente with a smokey end note, the pasta easily rolled round my fork. It is indeed simple, fresh and flavorful; I loved it!
An enjoyable meal before walking to the Trevi fountain.
