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For this particular period, the trattoria-pizzeria dal Baffo offers the most popular dishes and tasted by guests in recent years. Traditional preparations with the use of fresh raw materials, and the famous condiments/sauces of the grandmother where, besides passion, experience is her teacher. The numbers in brackets (1) indicate the substances or products that cause allergies or intolerances; legend at the bottom of the page.
Soup with pasta and beans€ 7,00
Pasta and beans classic, thick, preparation without rind, vegetarian dish (1) (9)
Vegetable soup€ 7,00
Vegetable soup prepared with more than 10 types of fresh vegetables (9)
Knodel€ 7,50

Bread, parsley, semi-matured cheese, speck, onion. Minced and kneaded by hand, 3 or 4 pieces depending on size (1) (3) (7)

Stewed tripe or parmesan tripe€ 7,00

Stewed tripe, also available parmesan tripe (9)

Portion of duck sauce€ 6,50

White classic duck sauce, freshly prepared (9)

Portion of roe deer meat sauce€ 6,50

 Freshly prepared white roe deer ragout (9)

Classic Bolognese sauce portion€ 5,00

Grandmother's classic ragout (9)

Portion of wild boar stew€ 9,00

Wild boar stew with sauce, recipe of dal Baffo. Available with polenta or cooked vegetables (9)

Portion of donkey stew€ 9,00

Donkey stew recipe of dal Baffo, available with polenta or cooked vegetables (9)

Portion of Bolognese lasagna€ 7,90

Grandma's classic lasagna porz. min 250g (1) (3) (7) (9)

Mussels in peppered sauce or soutè (500g)€ 10,00

Mussels in peppered wine or tomato sauce (9) (14)

French fries€ 3,50
Veal cutlet with tuna sauce€ 10,50
High quality veal slices with fresh tuna sauce (3)
Seafood salad€ 9,90
Mixed seafood with boiled potatoes, celery, carrots and parsley (2) (9) (14)
Milanese cutlet with french fries€ 9,90
Cutlet (loin) with french fries (1) (3)

Substances or products causing allergies or intolerances

  1. Cereals containing gluten, i.e. wheat, rye, barley, oats, spelled, kamut or their hybridized strains and derived products.
  2. Crustaceans and crustacean-based products.
  3. Eggs and egg products.
  4. Fish and fish products.
  5. Peanuts and peanut products.
  6. Soy and soy products.
  7. Milk and milk-based products (including lactose).
  8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium WESTERN), pecans [Carya illinoinensis (Wangenh.) K. Koch] , Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products.
  9. Celery and celery products.
  10. Mustard and mustard products.
  11. Sesame seeds and sesame seed products.
  12. Sulfur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for the products as proposed ready for consumption or reconstituted according to the instructions of the manufacturers.
  13. Lupins and lupine products.
  14. Molluscs and shellfish products.