the Cicchetteria

II our counter aperitif is an explosion of flavors that will take you from Venetian calle to the cobblestone streets of Florence.

Venetian cicchetti, in our unique interpretation, join spritzes and a special selection of Tuscan cured meats and cheeses, guiding you on a sensory journey through the territories.

From our kitchen, you can enjoy “The Specialties“: meat and fish dishes that come from the fusion of Tuscan and Venetian traditions.

Our wines by the glass are waiting for you to discover the authentic taste of Italian food and wine.

Our Cocktails in il Bacaro Fiorentino restaurant - I nostri Cocktail nel ristorante il Bacaro Fiorentino

THE GREAT CLASSICS

Negroni

American

Old fashioned

Vodka Martini

Gin Tonic

Margarita

Moscow Mule

Campari

THE SPRITZ

Venetian

Aperol

Campari

50&50

Cynar

Hugo

Limoncello

WINES BY THE GLASS

CHAMPAGNE AND SPARKLING WINES
Prosecco di Valdobbiadene Brut – Borgo Luce
Rosariflesso Rosé extra brut sparkling wine – Borgo Luce
Franciacorta Nature Coupé – Monte Rossa

WHITE WINES
Vernaccia di san Gimignano 2023 – Panizzi
Soave Classico 2023 – Pieropan
Pinot Grigio Vigneti delle Dolomiti 2023 – Franz Haas
Sauvignon Gemella 2022 – Bindella

ROSE WINES
Merlot Rosato Bacio 2022 – Marchese Ginori Lisci

RED WINES.
Bolgheri Rosso 2022 – Micheletti
Pinot Noir 2021 – Panizzi
Chianti Colli Fiorentini Riserva Badia a Corte 2018 – Torre a Cona
Brunello di Montalcino 2019 – Agostina Pieri

SWEET WINES
Moscato d’Asti 2023 – La Morandina
Moscato di Pantelleria 2021 – Solidea
Rose Muscat 2022 – Franz Haas
Vin Santo del Chianti Merlaia 2016 – Torre a Cona

“The Chef’s terrine” with chicken liver,

brioche bread, and a Vin Santo reduction

Sardines “in Saor” (a typical Venetian dish consisting of fried sardines

and sweet and sour onions) served with a slice of bread or polenta

Our house cold-smoked salmon with Mediterranean herbs, and marinated in citrus,

served with baby spinach and mayonnaise

Creamed codfish with olive oil on puff pastry

Octopus seasoned with Taggiasca olives and crispy celery

OSCIETRA caviar, 10g single serving
accompanied by steamed potatoes and sour cream

The Tuscan cured ham
aged for a minimum of 10 months

The “Tarese del Valdarno” (Slow Food Presidium)

traditional cured meat made from pork belly and loin

The Capocollo

aged up to 120 days

La Sbriciolona

typical Tuscan cured meat made with the noble parts of the pig and flavored with fennel seeds

Porchetta alla Trevigiana

young pork leg seasoned with spices and slow-roasted in the oven for 14 hours

‘Grigio’ cured ham aged for 14 months
Raised in the semi-wild state – Sergio Falaschi

COW’S MILK CHEESES

Antani
100% raw cow’s milk, aged for 60 days

Lavatella

100% pasteurized cow’s milk, with a washed crust of Cervia salt

Blu di valle

100% pasteurized cow’s milk, blue-veined

SHEEP’S MILK CHEESES

Tuberino al tartufo

100% pasteurized sheep’s milk cheese with black summer truffle

Turriolo semi stagionato

100% raw sheep’s milk, aged for 120 days

Pecorino il Cremoso
100% raw sheep’s milk, soft-cheese, aged for 30 days

GOAT’S MILK CHEESES

Dama bianca

90% goat’s milk, 10% cow’s milk, bloomy rind

Caprone

100% pasteurized goat’s milk, hard-cheese, aged for 12 months

Saverio

100% pasteurized goat’s milk, blue-veined, aged for 5 months