This excellent rosé has a deliciously fresh and fruity bouquet. On the palate, it is refreshing, round, dry with fruity nuances and extraordinary balance, and in hot weather it can accompany an entire meal.
Full-bodied, with persistent fruit notes. Supple and well-balanced wine.
☀️ Summer is coming, and we're adapting our schedule!
Starting now, Per Bacco restaurant will be closed on Sunday lunchtime(in June, July, and August).
But don't worry:
🍽️ We'll be here with a smile every evening!
You can't come to us, no problem, order now on Ubereats and Deliveroo.
Rue de l'Enseignement 35/37, 1000 Bruxelles, Belgique
Monday Closed
Tuesday 12:00-14:30, 18:30-22:30
Wednesday 12:00-14:30, 18:30-22:30
Thursday 12:00-14:30, 18:30-22:30
Friday 12:00-14:30, 18:30-22:30
Saturday Closed 18:30-22:30
Sunday Closed 18:30-22:30
Taken from a pig's cheek, guanciale is a rich, fatty piece of meat that is often seasoned before being used.
Pecorino is a cheese made from sheep's milk, which differs from cow's milk mainly in its fat content. It is historically of Mediterranean origin.
They are long pastas and are made using the chitarra, an instrument made of taut strings used to cut the pasta sheet into square spaghetti.
Mozzarella di bufala is a pasta filata dairy product traditionally produced in the provinces of Caserta and Salerno.
Burratina is a fresh Italian cow milk cheese. The outer shell is solid mozzarella, while the inside contains stracciatella and cream.
Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days.
Calamarata are a type of ring-shaped pasta, often dyed with squid ink, which gives them the appearance of squid rings.
Nduja, originally from Calabria, is a spicy pork sausage. Because of its consistency, it is eaten spread on bread and as a sauce for pasta.
It is a South Italian cow's milk cheese. It can also be made from other milks, but that is less common.
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