The speciality of Bacco, created by the daughter of the owner and winemaker, named Carla Jankelowitz. The idea is to order a few plates and try different dishes. We each only had one and Katja had the dessert.
She qualified as a patiserie chef at Prue Leith Academy, completed an intermediate patisserie course at Le Cordon Bleu London. She qualified there and worked in prestigious London establishments for a few years, before returning to her fathers wine farm to open her own restaurant.
The food was so delicious and special, unfortunately I forgot to take the names down.
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Brings up the appetite just seeing them on the computer. She is extremely qualified for her work after all her training. I like how the nice plates are prepared.
Those look so delicious. I understand that they are popular around Venice. We are headed to Italy next month traveling from Sorrento to Bari right across the country from one coast to the other.
