Tuesday, June 18, 2013

Evolving without sacrificing standards...

Since our opening in 1991, we have been serving thousands of customers every year. In no case does this entire story render us perfect. But I assure you, we work very hard each day in order not to become a mediocre Italian restaurant. Embracing lighter, healthier ingredients, and remaining focused on producing dishes that shine with flavor, sophistication and integrity.

Baffetto de Roma is a place where you can eat traditional Italian dishes (simple good quality food), in generous portions. Where you will find a good selection of Italian wines and typical desserts.

The atmosphere is warm and friendly, the staff is really nice and not to forget the food service is in the hands of the owners. Now that the fusion, ethnic cuisine and others is so popular, finding a place where you can still find the real flavor of Italian cuisine is truly an adventure... Good Italian food has a lot to do with technique and simplicity. 

Like this Beef Carpaccio...

A great alfresco dish featuring thinly sliced beef fillets served with extra virgin olive oil, arugula, red onion, pine nuts, marinated mushrooms, lemon wedge for garnish and to squeeze over the meat and shaved parmesan.

A little history of the creation of the Carpaccio...

Beef Carpaccio, was created at Harry's Bar in Venice. Hemingway was merely one of the numerous celebrities to darken the doorstep at Harry's. Other notable guests include Charlie Chaplin, Alfred Hitchcock, Truman Capote, Orson Welles, and Woody Allen.

Beef carpaccio got its name because of the way it looks. Giuseppe Cipriani, the man who built, owned, and operated Harry's bar and the man who created beef carpaccio, loved the Italian painter Vittore Carpaccio. When Giuseppe dressed the vivid raw red of the beef it reminded him of one of Carpaccio's paintings.


Wednesday, June 12, 2013

Making pizza dough

The pizza dough requires special preparation with a certain expertise. The real pizza dough is the secret of all pizza makers "pizzaioli", it requires careful levitation, the dough needs to rest for a good day. 
Easy and quick to make with this recipe:


350 g all-purpose flour
7 g yeast
250 ml lukewarm water
1 tablespoon olive oil
1 teaspoon salt


Pour 50 ml of  lukewarm water and yeast in a bowl and let stand for 15 minutes.

Meanwhile, prepare a large bowl in which you will be placing the flour and salt forming a well, add the olive oil the yeast and the remaining water.

Stir in delicately with a wooden spoon.

Sprinkle flour on the worktop and knead the dough to obtain a homogeneous and flexible mixture.

Divide dough in half and keep aside wrapped in a cloth. It should then double in volume.

Let it rest for 2 hours.

Roll the dough, place it on a greased sheet and garnish the pizza before baking in a hot oven at 450 degrees F. for 10 -15 minutes.

The different types of pizza ...
Round pizza, la pizza “al piatto”, the classic pizza, the pizza Napoletana... Call it what you want, you can not change her appearance, she will always be the most famous and the best pizza in the world! Her dough, divided into small individual balls is stretched by hand, then seasoned and baked at very high temperatures... and we sit eagerly awaiting our dream come true!