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barbacco Regional Menu | Sicily

What makes Sicily such an unforgettable place is not just the endless beaches, or the magnificence of the Etna Volcano, but also the diverse cuisine. When you arrive on the island you will quickly learn that Sicilian food represents a mix of all the cultures that have occupied the island – Greek, Spanish, French and Arabic.


The wine and olives will remind you of Greece. Rice, almonds, couscous, and various spices have the taste of Arab rule.  Every culture has left its trace in Sicily, not only in art and architecture, but also in the kitchen.


Our regional menu features one of Sicily most famous dishes – Pasta alla Norma. The tasty and colorful recipe embodies all the flavors of the island: eggplant, ricotta cheese, tomatoes and basil. This incredible dish was named after the Italian composer Vincenzo Bellini’s opera, “Norma.”


Sicily is the home of Europe’s most active volcano, Mount Etna. The fertile slopes of the mountain produce olives, lemons, eggplants, pistachios, pinenuts, grapes and more. Although it may seem trivial, the mild Mediterranean climate makes a huge impact on the taste of vegetables and spices that are grown there.


From the moment you step on the island, a mix of odors will follow you wherever you go. A constant aroma of herbs and spices – rosemary, thyme, sage, nutmeg and saffron. To experience these rich flavors try our:


Funghi al Cartoccio, mushrooms roasted in parchment paper with anchovy, lemon and herbs.

Agnello con Caponata, seared lamb sirloin, served on eggplant caponata and topped with raisin-pinenut condimento.


Any meal served in Sicily would not be complete without a glass of wine! A few of barbacco’s favorite Sicilian wines are from grapes grown on the hills of Mount Etna.  Have a glass of Carricante, a fresh white with a hint of sulfur, or Etna Rosso, a vibrant red with a smokey edge.


Buon appetito!

Vincenzo Di Fuccia

barbacco Manager



RAMACCHE / Prosciutto and provolone fritters

FUNGHI AL CARTOCCIO / mushrooms roasted in parchment paper / lemon / anchovy / herbs

SALSICCIA SICILIANA / Roasted pork sausage / chili / oregano / peperonata

PASTA ALLA NORMA / short tube pasta / tomato sugo / eggplant / basil / ricotta

BUCATINI CON BROCCOLI / hollow strands / braised broccoli / anchovy / raisins / pine nuts

QUAGLIA CON MELAGRANA / quail / stuffed with pomegranate / roasted squash / sage

AGNELLO CON CAPONATA / seared lamb sirloin / eggplant caponata / raisin-pine nut condimento


Pear of Drams

1 ½ oz Zaya Rum

½ oz Drambuie

½ oz lemon juice

2 dashes house made cinnamon bitters

2 oz pear cider

Garnish: lemon wheel


Shake and double strain over rocks in an Old Fashioned glass, top with cider.


Drambuie is an aged scotch that has been infused with herbs, spices and heather honey. It is still a secret recipe since it was first brought to Scotland in 1745. Even today only a few people know the exact recipe at the production facility. Drambuie has aromas of scotch and honey, with flavors of herbs, spices and honey.


Mi Piace 2.0

1 ½ oz Cappelletti aperitivo
1 ½ oz oloroso sherry
3 dashes orange bitter
Garnish: Orange peel
Stir over ice, strain in Nick/Nora glass


Cappelletti Aperitivo is a trebbianao wine based aperitif. The aperitif has been made by the same family for the past four generations in the Alto Adige region of Italy. Cappelletti Aperitivo has qualities of slightly sweet, citrus and herbatiousness, with a mild bitter finish. Other uses would be in a Negroni replacing the Campari or in a spritz.

Santiago | Cocktail Recipe


2 oz Kappa Pisco
¾ oz lime juice
¼ oz Tempus Fugit Liqueur de Violettes
½ oz agave syrup
3 sage leaves
3 tarragon leaves
Garnish: sage leaf

Shake double strain over ice into Collins glass


Tempus Fugit Liqueur de Violettes is based on a 19th century recipe using handpicked flowers from the Cote d’Azur in France.  This has less sugar than its crème counterpart. It has a very floral nose with a slightly sweet violet flavor.

Campania | barbacco Regional Menu

Italy’s southern region of Campania is famous for many things – pizza, pasta & mozzarella – just to name a few. When you think of pizza you think of Napoli or Naples – Italy’s third largest city – and the birthplace of the Margherita pizza. This colorful coastal region is also known for great dishes made with fresh simple ingredients like pasta, vegetables, and lots of seafood.


Whether you are in Salerno, the Amalfi Coast, or Naples, you will find the most scenic landscape and an abundance of fish and seafood (octopus, squid, mussels, and clams). The current Regional Menu at barbacco is featuring a selection of the most traditional dishes of the coastal region – Linguine Alle Vongole, Zuppa Di Pesce, and Insalata Di Frutta Di Mare.


When it comes to Italians (speaking as one) and our love of cheese, Mozzarella is king. Mozzarella di Bufala is produced in the province of Caserta, just north of Naples. If you take the train from Rome to Naples you can smell this famous cheese being produced as you travel south through the region.


On the way into the city of Naples you will see Mount Vesuvius, one of the most famous volcanoes in the world. The fertile volcanic soil of Campania mixed with a perfect climate produces some of the best fruits and vegetables of the region. Of course, this makes for some flavorful and distinctive wines, both red and white. The most famous red grape of the region is Aglianico. Falanghina is a crisp and aromatic white, which pairs well with the fresh seafood dishes of this southern region.


We invite you to join us at barbacco while our Campania Regional Menu is available and have a taste of this colorful region.



Salute e buon appetite!

Vincenzo Di Fuccia

barbacco Manager



INSALATA CAPRESE / mozzarella di bufala / heirloom tomatoes / basil / extra virgin olive oil

SUPPLI / fried carnaroli rice croquettes with ragu napoletana

INSALATA DI FRUTTI DI MARE / seasonal shellfish salad with lemon and olive oil

LINGUINE ALLE VONGOLE / pasta strands with clams / cherry tomatoes / garlic / chili pepper

SPAGHETTI ALLA PUTTANESCA / pasta strands with spicy tomato sauce / anchovy / capers / olives

“ZUPPA DI PESCE” / Neapoletan fish and shellfish stew / tomatoes / garlic / chili pepper and white wine

“CONIGLIO ALL’ISCHITANA” / rabbit braised with tomato / white wine / basil / chili pepper

The Legend of Agnolotti dal Plin

The agnolotti dal plin is dish that is very traditional dish from Piedmonte. It’s origins are said to have come during a celebration after a castle in Piedmonte successfully defended an invasion. A cook named Angeloto had only limited ingredients available, due to the fact that they had been raided. So he took the meats he had available, roasted them, chopped them as fine as he could then filled the pasta, he also made a sauce with the roasted bones.


Just as with most things in Italian cuisine what a “true” agnolotti is depends on who you ask, here at Perbacco we roast whole rabbits, pork shoulder, and veal breast. Next, we cook savoy cabbage, carrots, onions, and celery with butter until tender. After the meat is removed from the bone it is ground finely with the vegetables. The filling is finished with roasted meat jus, parmigiano reggiano, and nutmeg. For service, we simply cook the pasta in water until just cooked then finish it in sugo d’arrosto and a touch of butter.


RECIPE:  Perbacco’s Agnolotti dal Plin


3 cups Italian “00” flour or all-purpose flour
5 whole large eggs, plus 5 egg yolks


2 tablespoon butter
1 garlic clove, sliced
2 pounds roasted veal shoulder or breast, chopped in food processor
2 cups Savoy cabbage, finely chopped and blanched
½ cup reduced veal or beef broth
1 1/2 cup freshly grated Parmigiano-Reggiano
Freshly grated nutmeg, to taste
Salt and black pepper
1 cup reduced veal broth


Sift together and then mound 3 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. Start kneading the dough with both hands, using the palms of your hands. The dough should be elastic. Cover the dough in plastic and let rest for 30 minutes.


In a 12-inch saucepan, add 1 tablespoon butter over high heat until hot. Add the garlic and veal; cook for about 10 minutes. Add cabbage and cook for another 15 minutes. Let the veal and cabbage cool until room temperature then place in a large mixing bowl. Stir in the Parmigiano, veal broth, a pinch of nutmeg, and salt & pepper to taste. Mix until well combined. Set aside.


Roll out pasta into thin sheets, about 3 inches wide. Using pastry bag, pipe out equal amounts of the filling (about 1 teaspoon) and place along the bottom half of the pasta sheet, leaving a 1 1/2-inch border of dough at the bottom and sides. Each dollop of filling should be approximately 1 1/2-inches away from the next. Pull the top edge of the pasta up and over the filling. The dough should form 1 large pocket over the dollops of filling. Seal the agnolotti by gently & carefully molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet.


To shape agnolotti: Starting at one end of the dough, place the thumb and forefinger of each hand together as if you were going to pinch something. Leave about 1-inch of space between your hands and holding your fingers vertically, pinch the filling in 1-inch increments, making about 3/4-inch of “pinched” are between each pocket of filling. It is important to leave this much “pinched” area between the agnolotti. Separate the individual agnolotti by cutting the center of each pinched area, rolling the pastry wheel away from you. Place the agnolotti on a baking sheet dusted with flour.


Bring 8 quarts water to a rolling boil, and add 2 tablespoons salt.
Add the agnolotti to the water and cook until tender, about 4 minutes total. Drain well and toss with butter and some meat broth. Sprinkle with Parmigiano Reggiano.

Right Direction | Trail Marker Wine Co.

Post by Lorraine Castillo, Perbacco Wine Director
Photo: James Tensuan, Special To The Chronicle


Perbacco has always been known for its classic Piemonte driven wine list featuring historical and legendary winemakers but we also feature an interesting and varied selection of California wines. During my time as Wine Director here at Perbacco, I have made it a priority to seek out small production wineries that are making food friendly, restrained style wine with personality and perspective. Trail Marker Wine Co. is one of these wineries.


Trail Marker is a new and upcoming winery sourcing their grapes from lesser-known vineyard sites throughout California. Emily Virgil and Drew Huffine make Chardonnay and Pinot Noir from Santa Cruz and are now starting to experiment with more esoteric varietals such as Zweigelt and Blaufrankisch.


Perbacco was the first in San Francisco to feature their wines and we look forward to watching Trail Marker grow. We hope to share more of their unique wines with you in the future.


Check out the recent article from the San Francisco Chronicle featuring Trail Marker Wine Co.



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