Located in the heart of old Spilimbergo in a non-assuming alley way off the main pedestrian thoroughfare site Al Bachero, where it has been situated since 1897. The age alone should suggest that the proprietors have been doing something right for nearly 125 years and it continues on, as strong as ever. You will immediately feel transported back in time as you see the pictures on the wall and the mid room fire pit where food was prepared in the old days. The menu is unchanged since my first visit, which was over 50 years ago. Whether you wish to try more traditional dishes or items that you will not find on U.S. menus, I can assure you the food will be superb and you will leave wishing you had not taken that last bite of strudel.
Al Bachero is known for its Baccala, a locally prepared codfish dish that people enjoy with a Friulano staple of polenta and Montasio cheese (my favorite). Other main dishes (secondi piatti) include spezzatino, a delicious braised beef stew, and if you are feeling particularly adventurous Trippe (tripe) braised in tomato sauce, which I would not normally eat anywhere except for here. All of these can be accompanied with side dishes ranging from spinach to mixed salad to beans and onions (in addition of course to the included polenta). I should point out, however, that you may want to start with appetizers and most definitely a first course (primo piatto) of gnocchi (with meat or ricotta sauce) or a bowl of spaghetti. In my case, I rarely make it to dessert, but on occasion when I feel especially excited to loosen the belt buckle, one must go for the Strudel with a coffee to top things off.
I have no doubt that if you find yourself in Friuli and Spilimbergo is not too far away (which it won't be), then a stop at Al Bachero will be one meal that you will remember forever. Buon appetito ! read more
