Cucina Bacilieri Menu Overview
Located in the heart of Ferrara, Cucina Bacilieri offers an exquisite fusion of traditional Emilian and Ferrarese cuisine with innovative twists, emphasizing seasonal and local ingredients. This menu invites food lovers and culinary adventurers to savor carefully crafted dishes that celebrate the rich flavors of Italy's Emilia-Romagna region.
Starters
Begin your meal with a selection of tantalizing starters that blend fresh seafood with local delicacies, each dish thoughtfully composed for a refined palate.
- Crudità di Pesci e Crostacei – A pristine medley of fresh fish and shellfish that highlights the ocean's bounty.
- Mille Foglie Polipo, Sedano Rapa, Puntarelle e Pecorino – Layers of tender octopus, celeriac, puntarelle, and sharp pecorino cheese create a harmonious texture and flavor.
- Polenta Croccante, Baccalà Mantecato e Tartufo – Crispy polenta paired with luscious creamed cod and an earthy truffle finish.
- Calamari Fondo al Nero di Seppia e Asparagi – A bold dish featuring squid in cuttlefish ink with fresh asparagus accents.
- Capesante, salsa Olandese allo Yuzu, Erbe Croccanti – Seared scallops enhanced by a zesty yuzu hollandaise and crispy herbs for a refreshing bite.
- Terrina di Anguilla Affumicata con Verza e Foie Gras – Smoked eel terrine paired with savoy cabbage and luxurious foie gras.
- Uovo Croccante, Crema di Parmigiano e Tartufo – Crispy egg complemented by rich parmesan cream and aromatic truffle.
- Spaghetto di Seppia alla Carbonara – Squid spaghetti dressed in a creamy carbonara sauce for a seafood twist on a classic.
- Pancia di Maialino, riduzione di Sangiovese e Cipolla Caramellata – Tender pork belly glazed with rich sangiovese wine reduction and sweet caramelized onions.
Mains
The main courses at Cucina Bacilieri showcase a masterful blend of seafood, game, and pasta, infused with local herbs and traditional sauces that create complex and memorable flavors.
- Spaghetti Pietro Massi, Ostrica e Molluschi – Delicate spaghetti paired with fresh oysters and a variety of shellfish from the Adriatic.
- Cappelletti d’ Anguilla Fondente di Cipolla e Fondo Bruno di Zucca – Eel-filled cappelletti served with a sweet onion fondue and rich brown pumpkin sauce.
- Passatelli alle Canocchie pesto di Basilico e Salicornia – Traditional passatelli pasta accompanied by mantis shrimp, fresh basil pesto, and salty samphire.
- Bigoli, Broccolo a.o.p e Fili di Calamari – Thick bigoli pasta served with tender broccoli and delicate squid strands.
- Cappelletti di Coniglio Fondo Crema di Parmiggiano e Tartufo – Rabbit-filled cappelletti served with a creamy parmesan and truffle sauce.
- Cappellacci con Ragu al Coltello – Handmade cappellacci pasta paired with a finely chopped traditional ragù.
- Tagliatelle al Ragu di Animelle – Classic tagliatelle complemented by a rich sweetbread ragù for a luxurious taste.
- Branzino al Profumo di Griglia con acqua di Pomodoro e Foglie – Grilled sea bass infused with aromatic herbs, accompanied by tomato water and fresh leaves.
- Crudo e Cotto di Tonno e Wagyu – A distinguished dish combining raw and cooked tuna alongside premium Wagyu beef.
- Rombo e Carciofo ripieno di Topinambur, Nocciola e Basilico – Turbot paired with artichoke stuffed with Jerusalem artichoke, hazelnut, and fresh basil.
- Baccala c.b.t Asparagi, Finocchio e crema di Daikon e Tartufo – Sous vide cod with asparagus, fennel, daikon cream, and a hint of truffle.
- Petto d ‘Anatra alla Birra e profumi di sottobosco – Duck breast cooked with beer and forest aromas for a deep, earthy flavor.
- Costolette D’Agnello al fumo con latte al Bacon, e Agretti – Smoked lamb chops accompanied by bacon-infused milk and agretti greens.
- Piccione, coscia, petto, ciliegia di fegato, Erbette saltate – Pigeon leg and breast served with cherry liver and sautéed herbs for a tender, gamey delight.
- Cervo Crudo e Cotto Tamarindo e fiocchi d’Avena – A sophisticated combination of raw and cooked venison with tamarind and oat flakes.
Desserts
Conclude your dining experience with imaginative desserts that balance richness and freshness, highlighting unique ingredients and delicate textures.
- Tenerina con Gianduia e Caffè – A decadent chocolate cake infused with gianduia and coffee notes.
- Sfoglia Mascarpone, Avocado e Fragola – Layers of delicate puff pastry with creamy mascarpone, fresh avocado, and sweet strawberry.
- Ricotta Asparagi, Menta – A refreshing dessert of ricotta paired with asparagus and mint for surprising harmony.
- Robiola Liquirizia e Frutti rossi – Creamy robiola cheese combined with licorice and red fruits for a bold finish.
- Zuppa di Sedano con macedonia di Frutta e Verdura – Celery soup served chilled with a vibrant fruit and vegetable salad.
- Gelato al Basilico, Mango e Frutto della passione – Basil-flavored ice cream combined with tropical mango and passion fruit.
- Cremoso al Pistacchio, sablé di Cocco, gel di Pompelmo rosa – Silky pistachio cream with coconut sablé and a tangy pink grapefruit gel.
- La Ciliegia caduta dall’Albero – A delicate cherry dessert that captures the essence of fresh fruit in every bite.
Drinks and Specials
Complement your meal with a curated selection of wines and cocktails that elevate the dining experience. Notable pairings include a yuzu sake that beautifully matches meat and fish courses, enhancing the complex flavors of each dish. The restaurant’s attentive service ensures the perfect drink accompanies every bite.
