Father's Day at Baccione Forneria

Baccione Forneria – a newly opened restaurant at Praia do Canto – will have special hours on Father's Day, from 11 AM to 5 PM for lunch.

Reservations by phone: (27) 99899-8709 Baccione Forneria Address: Madeira de Freitas, number 88 - Praia do Canto – Vitória – ES Operating Hours:

Lunch

From Friday to Sunday: 11 AM to 4:30 PM Dinner From Monday to Wednesday: 6:30 PM to 10:30 PM From Thursday to Saturday: 6:30 PM to 11:30 PM

Phone: (27) 2018 1076 @baccioneforneria/ Email – adm@baccioneforneria.com.br   New restaurant at Praia do Canto Baccione Forneria promises to deliver life and feeling through high gastronomy Praia do Canto has gained a new restaurant specializing in Italian cuisine, with all its flavors and emotional memories, on August 8th. Baccione Forneria is led by chef Ari Cardoso and his 28 years of culinary experience, most of which is in Italian cuisine. Baccione is the result of the friendship between Chef Ari Cardoso, Moema Pereira, and Bruno Marchiori. Driven by excellence, the establishment promises to deliver life and feeling in the form of high gastronomy. The menu, inspired by Italian cuisine, brings elements of contemporary cooking, as well as the chef Ari's authorial concepts. Composed of traditional appetizers & breads, salads, main courses, and desserts, the options are filled with refinement, sophistication, and feeling. "Each dish is a true work of culinary art, made to enchant all human senses," says chef Ari. Among the highlights, Ari Cardoso mentions the appetizer Dupla de Arancine Capixaba, which combines the perfect mix of flavors found in capixaba pies and moquecas. "It’s a tasty appetizer that values our local culture and will be served with chili sauces and cilantro pesto, both made at the Forneria," he says. Italian cuisine, the main attraction of Baccione, will feature authentic Gnocchi Toscano - potato gnocchi filled with cubes of Guanciale and Morbier fondue, over gratin rustic pomodoro; the Carbonara Di Mare - fresh spaghetti with authentic carbonara, with guanciale and pecorino, wrapped with shrimp, lobster, octopus, and cubes of seabass, all made with legitimate and selected quality ingredients. Focaccia - a traditional recipe from Italian cuisine - also gets a special chapter on the menu with authentic flavors. The Focaccias da Forneria come in Napoletana, Siciliana, Toscana, Milanese, and Bolognese options, referencing each region of Italy. For seafood lovers, chef Ari lists three sophisticated options such as Polvo a Napolitana (octopus slowly cooked with vegetables and spices served with the vegetables themselves and rigatoni with pomodoro and basil), Bacalhau a Porcino (lomb of gadus morhua confit and finished in the oven, served with authentic smashed potatoes, pistachio rice, and sautéed vegetables), and Lagosta a Marchiori (whole and opened lobster, marinated with butter and lemon oil grilled, accompanied by Mediterranean pappardelle and octopus cubes).