At a distance of more than ninety'years we can say, not without a hint of pride, that the secret of Bacchus is in having been able to pass on for generations a bond emotional with their guests. We are convinced that. eat is a spiritual activity, which is why our kitchen continues to be true, genuine, inspired by respect for good rules and careful selection of the ingredients linked to the territory and the season. Scents of sea and of mountain alternate in our dishes, to the delight of the palate.
Ferrazzuoli a la Nannarella
It was the plate favorite of actress Anna Magnani, when he took refuge in Wrath during her troubled love affair with director Roberto Rossellini in the mid-1940s. For this reason, the beloved restaurant "Bacchus" dedicated to his stage name the "Ferrazzuoli a la Nannarella". La pasta used is Gragnano pasta made "al ferretto," to which is added diced smoked swordfish and the flesh of cherry tomatoes "piennolo", dried naturally at the sunshine. Pine nuts, raisins, arugula, garlic, chili peppers and extra-virgin olive oil help create in this first course an extraordinary combination Among flavors and fragrances.
