12/04/2025: I love this place, the manager/owner is fantastic, he welcomes you in a spontaneous and kind way. The food and wines are super… highly recommended!!!
04/04/2025: Respect for tradition, wise use of raw materials and mastery in combining them.
This and much more is "Postaccio Bacaro Marsicano", an incredibly welcoming place, full of love, purity and true feelings that tell the food and wine history of Abruzzo.
Dishes rich in flavors that persist on the palate but above all in the soul and heart that fill the voids with intense emotions.
Art, mastery and passion are the tools that live in the hands of the chef and shine through in all the dishes.
Dishes that fully respect the flavors of the raw materials which are enhanced by a combination of perfectly calibrated elements.
Flavors that recall smells that bring back memories of places and the magic of some dishes are the experience I love to have when I evaluate a restaurant.
Let's start with a more than exquisite mixed appetizer of very high quality cured meats, cheeses, exquisite porchetta, but the absolute protagonist, on that platter, was the Gorgonzola.
Paolo, the owner, is a lover of this cheese and, as we know, when there is love and passion, the result can only be excellent.
A perfect symposium of flavors and aromas that inebriate the senses, the heart and the soul.
An incredible balance also supported by the chef's spectacular skill in using an excellent extra virgin olive oil to finish each dish.
We were honored with a further taste of Gorgonzola with sour cherries....and there are no words! Total ecstasy.
The red wine recommended to us by the chef's wife was excellent.
Full-bodied, firm, deep, persistent on the palate and decisive in the mouth, it pushes all the flavors in every bite, binding perfectly with the ingredients.
In the glass it impresses with its intense and vibrant color.
On the nose the perceived aromas recall ripe red fruit, such as sour cherries and plums.
A sliced meat arrives at the table accompanied by grilled Avezzano potatoes... a delight for the soul and the palate.
Then a stew cooked at low temperature with porcini mushrooms and black truffle. It was something literally divine.
The common denominator of each dish was the perfect symbiosis of flavours, aromas and above all of the ingredients, linked together in a masterful way.
What can I say...I will return to test further dishes.
A round of applause for this wonderful reality and its protagonists who, with passion, love and skill, manage to make the people who decide to enter their delightful little place happy.
Thank you very much Paolo, for everything 🙏🏾🙂💙🩵
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