LUNCH SPECIALS

Spaghetti with anchovies, capers, parsley, parmesan, fresh lemon juice, white wine, chilli & garlic. ($18)

Spaghetti with baby prawns in a light napoli sauce with rocket, chilli & garlic. ($22)

LIGHTS, CAMERA, ACTION!

il baretto is taking part in an iphone application which gives people an opportunity to find great hidden eateries around the Surry Hills area. We're very excited about this and it will be airing on TV next sunday. Here are some shots from the commercial shoot, doesn't Patricia look amazing in her first acting gig ever?!

STRACCIAFAVE

The stracciafave is certainly one of our most popular dishes and consistently manages to sell out. My Nonna would be very proud to know that a speciality dish she used to cook has now been passed along to share with our customers. I love watching the chef individually plate up each delicate sheet of pasta and place it on to the broad bean puree. The flavour of the cured pork cheek absorbs into the pasta and with a little bit of onion and pecorino cheese to top it off you're left with the perfect dish.

DINNER SPECIALS

'Pomodori Ripieni di Riso' - Oven roasted whole tomatoes stuffed with rice & basil and served with wedges of potato. ($12)

This dish is a typical summertime antipasto. A very Roman addition is to serve the tomatos with some wedges of potato as they will soak up the excess juice and oil and become crunchy around the edges making a great accompaniment to the tomatoes.

'Crostoni con salsiccia '- Toasted italian bread with melted stracchino cheese, pork & fennel sausage and topped off with shaved raddichio. ($12)

This typical Tuscan appetizer is hugely popular throughout Italy. The combination of sausage and stracchino is incredible and the radicchio adds a touch of freshness to the dish.

*Stracchino is a fresh, soft, creamy and lightly salted cheese from Lombardy

'Stracciafave' - Rag pasta (small sheets of lasanga) cooked with broad beans, guanciale (cured pork cheek), onion and placed on a broad bean puree topped off with pecorino cheese. ($26)

This is one of my all time favourite dishes and was a specialty cooked by my nonna for many years.

'Lamb Shanks' - Slow cooked lamb shanks served with a chunky tomato salsa, warm red bean salad and roasted potatoes. ($28)

There is nothing better than a well cooked lamb shank with the meat tender and almost falling off the bone in a rich sauce. If you like the sound of that we promise you won't be leaving us disappointed.

BARETTO FAMILY

Sebastian

Erin & Bernard

Gabby & Dirk

Biaggio, Gabby & Patricia

DINNER SPECIALS

'Prawn Carpaccio' - Is a dish of raw meat or fish, thinly sliced or pounded thin and served as an appetizer. Our prawn carpaccio is served with rocket, asparagus and a wedge of lemon. ($16)

Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by the owner of the bar, Giuseppe Cipriani, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio.

'Suppli' - Supplì are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce and raw egg around a piece of mozzarella; the whole morsel is soaked in egg, coated with breadcrumbs and then deep fried. ($10)

The dish is native to Rome from the region of Lazio in Italy. When the supplì are eaten in pieces, the mozzarella becomes drawn out in a string somewhat resembling the cord connecting atelephone handset to the hook. This has led to these dishes being known as supplì al telefono.

'Zuppa di Pesce' - Every region of Italy with a coastline has a characteristic fish soup. Our zuppa is based on a roman-style fish soup substituting some fish for others. Our seafood consists of Mussels, Prawns, Monkfish, Calamari, Mackerel and leather jacket. We use a Prawn bisque as our base along with tomato, garlic and chilli. Served with garlic bread. ($28)

'Gnocchi with stracchino' - Our homemade gnocchi are served with stracchino cheese, parmesan, burnt butter and sage. ($26)

The word gnocchi derives from the Italian word nocchio, meaning a knot in wood. It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent.

Stracchino also known as crescenza is a type of Italian cow’s-milk cheese, typical of Lombardy, Piedmont, and Veneto. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour.