Menu - Bacicha

Nice restaurant that combines the tradition of Italian cuisine, in particular Neapolitan cuisine, with that of Argentine cuisine. The environment is simple and... read more Nice restaurant that combines the tradition of Italian cuisine, in particular Neapolitan cuisine, with that of Argentine cuisine. The environment is simple and bright, perhaps a little noisy. The service is quick and the waiters are all very kind, perhaps an intrusive little thread. The pizzas proposed are several: cooked in the wood oven, not too high, fragrant and skillfully stuffed both in the traditional versions (such as daisy) and in the most particular ones (such as pizza crust, without tomato and with ham and potato croquettes). As for the dishes, the first and the tips of the kitchen are typically Neapolitan while the second, all of meat, are traceable to 'Argentina. I didn't try, but they looked great. I found the parmigiana of spectacular eggplants while the artichoke in the grill had definitely too much garlic and I couldn't get to the bottom of my portion. Prices are in line with the area and the quality of the dishes. In general I recommend it more for pizzas than for paper dishes.

Bachica is a good encounter between the Neapolitan tradition and that of Argentine meat, a pleasant surprise. The room is nice and comfortable, characterized by... read more Bachica is a good encounter between the Neapolitan tradition and that of Argentine meat, a pleasant surprise. The room is nice and comfortable, characterized by an impeccable service, with a very helpful and very friendly owner who first person has pleasure to welcome guests and explain menus and dishes of the day. As soon as you sit, a small aperitif based on sparkling wine and salty appetizer, an excellent salt cake in our case. The wine card is well-kept and has interesting bottles as well as beer that offers some small artisanal manufacturer that is truly appreciable. The pizzas are in Neapolitan style but the dough is made of semi-aligned flour and the yeast is a mix of beer used as a starter and natural smoothie. The result is a more fragrant pasta than the traditional Neapolitan, slightly crisper at the base, perfect cooking. Excellent and digestible. The ingredients used for filling are really of good quality and the mix mozzarella, crocché of potatoes and cooked ham, which I had the opportunity to try, has succeeded. Good desserts, both the pastry and the baked cream were impeccable. Even coffee has not disappointed expectations, as strong as Neapolitan style wants but without the usual bitter from burned. Additional note of merit for the limoncelli and amari kindly offered by the owner. Thanks to the care in the service and the excellent value for money is a place where I will definitely return and that I recommend.