ABOUT US
Piccolo Bistrot al centro di Bagnoregio.
Dal 1986 siamo sempre alla ricerca di materie prime di prima qualità .
Piccolo Bistrot al centro di Bagnoregio.
Dal 1986 siamo sempre alla ricerca di materie prime di prima qualità .
marinated prosciutto with wine pomace
mixed vegetables
single dish with vegetables, salami and mozzarella
bis of hams and mozzarella.
carpaccio of pork loin marinated in orange with pecorino cheese and rocket salad
toasted bread with tomato and anchovies from the Cantabrian Sea
toasted bread with porcini mushrooms and grated salted ricotta
crostini with pata negra lard with buffalo ricotta and rosemary
Pomodorini e Bufala
roast beef carpaccio with truffle (uncinato) with rocket and buffalo ricotta
toasted bread with mozzarella and truffle
Potato gnocchi from the historic Canuti pasta factory (Pasta makers since 1950), with amatriciana sauce and pecorino cheese.
tomato bacon onion pepper and pecorino romano
pasta with porcini mushrooms And cheese
pasta with wild boar sauce And cheese
Potato gnocchi from the historic Canuti pasta factory (Pasta makers since 1950), with pecorino Sausage cream and truffle carpaccio.
purple potato stuffed ravioli with wild boar ragù, salted buffalo ricotta and crispy onion
Potato and egg gnocchi, cherry tomatoes, grated bread, buffalo mozzarella, basil, grated cheese and oil
TAGLIATELLE NORCINA Sausage cream, onion, white wine, pepper and good pecorino romano.
Separately you can add some good truffle oil.
rigatoni carbonara with truffle
Artisanal rigatoni with basil pesto cream, crispy bacon, walnuts, pecorino Romano
the meat is accompanied with vegetables
the vegetable side dish can change according to the chef's description
beef steak with ricotta salata rocket sauce cherry tomatoes and crunchy onion
the vegetable side dish can change according to the chef's description
Tagliata ai porcini
the dish is served with a side dish.
the vegetable side dish can change according to the chef's description
carpaccio with truffle (uncinato) with rocket and buffalo ricotta
Entrecôte 350 gr. topped with rocket, buffalo ricotta and truffle
Japanese beef burger, seasoned with rosemary and coarse salt and served with side dish.
ESQUISITO is a top quality hamburger made entirely with Iberian De Cebo pork, famously known as PATA NEGRA Black Pig fed exclusively on oats, grass and acorns, this gives the meat a characteristic distinctive flavor throughout the world.
(The dish is served with a side dish and toasted bread)
The Marchigiana, protected by the Consortium of the White Vitellone dell’Appennino Centrale IGP, is raised in a completely traditional way with a diet that gives the meat an excellent flavor and optimal dietary values, such as a high protein intake and low cholesterol levels. This bovine left free to graze, during the spring and summer period, receives a natural and healthy growth. Lean beef, with a pink color, is appreciated for its succulent taste.
(The dish is served with a side dish)
Among the 10 most prized meats in the world. Rubia Gallega is an exceptional meat, with an enveloping, unique flavor and in just one bite you can smell the aromas of Galicia and the love with which it was raised. It is no coincidence that the Spanish define it as the meat that is not forgotten.
A distinctive feature of this meat is the creamy and golden fat, hence and the color of the coat the term Rubia which means precisely "blonde".
To obtain these results the cattle are at least 5 years old up to 10 years old and are raised in the wild in Galicia.
This is not a simple hamburger; it is a journey through the heart of Galicia, a region of Spain famous for its fine meats and its rich and succulent flavor.
Coming from the Rubia Gallega cattle breed, it is celebrated for its superior quality and its incredibly tender texture.
Hamburger on a plate with salt and rosemary.
The dish is served with a side dish included.
The side dish of vegetables can change according to the chef's description
Wild Boar Burger
Coming straight from the wild forests of Canada. Where wild boars live free, providing a rich and tasty meat. Freshly ground wild boar meat, a guarantee of authentic taste and succulence. Wild boar meat is renowned for its strong and intense flavour, making it a perfect choice for lovers of robust flavours. Thanks to its wild nature, wild boar offers a tasty combination of flavours, combining the characteristic taste of pork with that of game. But it is not just the flavour that makes Cinghialix special: wild boar meat is known for being particularly lean, with little fat and a high protein content. This makes it a healthy and nutritious choice for those looking for a lighter alternative to traditional beef burgers.
Hamburger on a plate with salt and rosemary.
The dish is served with a side dish included.
the side dish of vegetables can change according to the chef's description
와규(일본어의 'WA' 일본과 'gy' 소)는 여러 일본 소 품종을 일컫는 말로, 그중에서도 가장 유명한 품종은 유전적으로 선택되어 고기에 마블링이 강하거나 불포화 지방이 풍부한 조직을 다량으로 생산하도록 만들어졌습니다. 이런 특성으로 인해 와규 고기는 특히 맛있고 부드럽고 풍미가 좋습니다.
(반찬과 토스트빵이 함께 제공됩니다)
pan-fried chicory with salt, pepper
red with raw buffalo mozzarella and dried tomatoes
tomato, mozzarella, Neapolitan friarielli and sausage
tomato mozzarella and spicy salami
Mozzarella, truffle, gorgonzola cheese, crispy bacon and cherry tomatoes.
Tomato mozzarella
tomato sauce mozzarella two types of cherry tomatoes and basil
mixed vegetables with cherry tomatoes and mozzarella
bacon, mozzarella, pepper, egg and pecorino romano cheese
tomato sauce, mozzarella and anchovies from the Cantabrian sea
Spicy 'nduja, tomato, mozzarella and salted ricotta
spring focaccia with olives, tomato, tuna, mozzarella, rocket salad
Focaccia seasoned raw with fior di latte, Norcia ham, sprouts and semi-dried cherry tomatoes.
buffalo mozzarella, cherry tomatoes and porcini mushrooms
tomato sauce, mozzarella and Calabrian 'nduja
focaccia with wild boar mortadella and salted buffalo ricotta
Tuna, mozzarella, olives, rocket and cherry tomatoes.
Madonna delle Macvhie
85% Chardonnay 15% Pinot Noir
Bottle aging for 18 to 24 months
Hints: mango, yeast, honey and cherry.
Adria (Brescia)
65% Chardonnay 35% Pinot Noir
Aging on yeasts for 24 months
Aromas: pineapple, yellow peach, black cherry and currant
Adria (Brescia)
Az. Vinicola Monzio Compagnoni
80% Chardonnay 20% Pinot Noir
Bottle aging for 36 to 48 months on the yeasts.
Residual sugar 5g/l
Aromas: apple, pear, lime and rhubarb
I love (Brescia)
grape varieties: Viognier Chardonnay vermentino and pecorino
il Drago e la fornace
Cantina il Drago e la Fornace
Sangiovese Alicante e Malvasia nera
Governo all’uso toscano
Sangiovese, Merlot colorino e Cabernet Sauvignon
65% Cabernet Franc, 35% Sangiovese .
18 mesi in tonneaux (3,5hl) per Cabernet franc, Rovere gran- de (20hl) per Sangiovese.
Toscana
Cabernet Franc 65% Sangiovese 35%
Affinamento 10 mesi in botti rovere e 8 mesi in bottiglia
Sangiovese 100%.16/18 mesi in barriques francesi. Affinamento in bottiglia minimo 6 mesi.
Complex and elaborate, the nose opens with aromas of pepper, pepper, smoky traces, blueberries, currants, raspberries and strawberries, but also licorice and bay leaves, always accompanied by slight herbaceous traces. Mint, chocolate and violets go hand in hand, the balsamic charge is marked, the taste is round, warm and broad,
Viognier vine, fragrant, fruity and loved by women.
Sangiovese e Canaiolo
Alberto Ravazzi Tuscan
Chianti Reserve
Sangiovese Superiore
Ravazzi private collection Tuscany
Merlot, Cabernet Sauvignon and Sangiovese
18 months in barrique and 6 in bottle
Collezione privata Ravazzi Toscana
Merlot Sangiovese Cabernet Sauvignon
24 mesi in barrique e 5 mesi in bottiglia
Madonna delle macchie (Castiglione in Teverina)
Orvieto (Madonna delle Macchie )
Vermentino (Madonna delle macchie)
Il drago e la fornace
Chartron et Trébuchet Chablis 2022 is a Burgundy excellence, celebrated for its freshness and vivacity. Bright straw yellow in color, it exudes intense aromas of green apple, pear and mineral notes. In the mouth, it is fresh and fruity, with a pleasant acidity that accompanies flavors of lemon, white peach and a subtle herbaceous note. A wine to be enjoyed with lightness and pleasure.
Madonna delle macchie Lazio
Sangiovese e Montepulciano
Madonna delle macchie Lazio
Sangiovese e violone 12 mesi in Barrique
Aleatico (Madonna delle macchie )
50% steel 50%barrique
Cotarella Umbria
100%Merlot 9 mesi in barrique
Cantina Grimaldi
Villa Puri
Il Chianti Classico "Duelame" è un vino rosso toscano affinato 6 mesi in acciaio e con successivo passaggio in botti grandi di rovere. Al naso regala sentori floreali di viole, ciliegie e note minerali. Palato immediato, deciso, di ottima freschezza e sapidità, chiude con note fruttate e balsamiche
Il Bruciato, a didactic blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot and Syrah. Dynamic and modern, Il Bruciato is a wine with character, harmonious and balanced, born from the desire to tell and make known, according to a modern style, the unique terroir of Bolgheri.
Hefeweizen is a wheat beer made in the traditional German way. This type of beer was invented in Bavaria around 1520, initially brewed for cheaper beer, which later became a culture in its own right.
Gradolarum Hefeweizen is a fresh, slightly bitter beer with some yeast flavor ('Hefe' is German for 'yeast').
Ingredients: barley malt, wheat malt, hops (hallertau perle) Alcohol: 5.5%
Bionda Belga is an ode to Trappist beer, produced for centuries by Trappist monks. This beer reproduces the aromas and particular taste of beer produced in Belgian monasteries.
Gradolarum Bionda Belga is a full-bodied beer with a light yeast aroma like Belgian Trappist beers.
Ingredients: barley malt, wheat malt, hops (chinook and cascade) Alcohol: 7.5%
Sono gli inizi dell’Ottocento quando, durante la dominazione austro-ungarica del Veneto, i soldati asburgici iniziano a “spruzzare” (dal tedesco, spritzen) con acqua frizzante il vino bianco locale per renderlo meno forte. Da qui l’origine del nome Spritz. Agli inizi del Novecento il rito dell’aperitivo prende piede nelle tipiche osterie veneziane e lo Spritz diventa protagonista di quelle occasioni di convivialità.
Già verso la metà degli anni Sessanta inizia a crescere a Venezia una nuova moda che esploderà poi a partire dagli anni Settanta quando si afferma lo Spritz veneziano nella versione che conosciamo oggi. A vino bianco fermo e acqua frizzante si aggiunge un terzo ingrediente: il Select.
Campari bitters and Antica Formula vermouth
The father of the Negroni and the American but of quality.
The MiTo, as the Milano Torino is sometimes called, is a historic cocktail of great importance in the world of mixing. In addition to being a drink that accompanied the habits of Italians throughout the 1900s, cocktails that are the history of modern mixing are derived from its recipe.
Gin with Goldberg ginger beer (ginger)
The Asahikawa Distillery is located on the Japanese island of Hokkaido, in the sole prefecture of Sapporo.
On this island of volcanic origin, nature dominates almost unchallenged with over 60 volcanoes, harsh winters, mountains concentrated inside, frequent earthquakes and forests covering about 70% of the surface.
Famous for its ski resorts, the 1972 Winter Olympic Games and for the largest agricultural production (especially of rice and fish) in all of Japan, Hokkaido offers an enchanting backdrop to the Asahikawa Distillery and its flagship products, including Gin “Etsu”.
Produced with artisan methods, starting from raw materials of the highest quality such as the purest water of the Taisetsu mountains, the "Etsu" Gin immediately met with the favor of critics and enthusiasts thanks to the "handcrafted" production methods and its particular taste profile -olfactory which makes it unique all over the world.
After more than two years of research, Charles Maxwell and Simon Ford created Fords Gin. Nine botanicals are used to make this gin. The base is traditional with juniper berries and coriander seeds balanced by citrus fruits, flowers and spices. These are left to infuse for 15 hours before distillation. The botanical ingredients offer the gin an aromatic, fresh and floral spirit with elegant notes of jasmine and grapefruit that create an excellent base adaptable to any type of cocktail.
After more than two years of research, Charles Maxwell and Simon Ford created Fords Gin. Nine botanicals are used to make this gin. The base is traditional with juniper berries and coriander seeds balanced by citrus fruits, flowers and spices. These are left to infuse for 15 hours before distillation. The botanical ingredients offer the gin an aromatic, fresh and floral spirit with elegant notes of jasmine and grapefruit that create an excellent base adaptable to any type of cocktail.
After more than two years of research, Charles Maxwell and Simon Ford created Fords Gin. Nine botanicals are used to make this gin. The base is traditional with juniper berries and coriander seeds balanced by citrus fruits, flowers and spices. These are left to infuse for 15 hours before distillation. The botanical ingredients offer the gin an aromatic, fresh and floral spirit with elegant notes of jasmine and grapefruit that create an excellent base adaptable to any type of cocktail.
Gray Goose is a famous vodka synonymous with luxury and elegance, produced in France, in the Cognac region, starting from winter wheat subjected to 5 distillations. It has a subtle, floral aroma and a soft, clear and clean taste, with delicate almond nuances
Gray Goose is a famous vodka synonymous with luxury and elegance, produced in France, in the Cognac region, starting from winter wheat subjected to 5 distillations. It has a subtle, floral aroma and a soft, clear and clean taste, with delicate almond nuances
Gray Goose is a famous vodka synonymous with luxury and elegance, produced in France, in the Cognac region, starting from winter wheat subjected to 5 distillations. It has a subtle, floral aroma and a soft, clear and clean taste, with delicate almond nuances
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof