Inspired by the old flavors of Italy and his own family’s recipes, Armando Bisceglia opened Bacco Vino & Contorni last February in the center of Historic Federal Hill, known locally as “Little Italy” in Providence, Rhode Island.
Armando was born and raised in Naples, Italy, until he moved to the United States at 9 years old. Since the age of 12, working as a chef, busboy, server, host, general manager, and even a US ambassador for some Italian chains and wineries in the US, Bisceglia has certainly made a name for himself on the food scene. After so many years on the scene, in fact, Armando decided to open his own restaurant, Bacco Vino & Contorni, with the goal of bringing that cozy, family-run, authentic Italian trattoria feel overseas to his hometown.
Their specialty is Southern Italian cuisine with dishes created from a special ingenuity and passion that take inspiration from the old world flavors of Italy – and more specifically, from his mother and grandmother’s recipes passed down generation-to-generation. Fresh ingredients are directly imported from Italy, like the mozzarella from La Zizzona di Battipaglia, and the pasta from Gragnano. Every Friday, fresh burrata is delivered directly from Puglia, along with octopus from Naples.
Bacco’s tagline, “Vino & Contorni,” has an interesting story behind it. In English, the phrase translates to ‘wine and side dishes.’ When Armando was a kid, he remembers three special side dishes always served alongside family meals (with some delicious vino, no doubt) – his grandmother’s eggplant, his father’s roasted peppers, and his mom’s zucchini. The very same side dishes you’ll find today on the menu at Bacco, plus so much more. Varying from a selection of cheeses and meats (served with an assortment of olives and taralli) to other Italian appetizers, the menu has so many traditional delights, including (but not limited to) the salsiccia and friarelli, the stuffed braciola, lasagna, and the octopus salad.
“We take great pride in the quality of our food, service, and sourcing of the freshest ingredients possible,” notes Armando. Being an authentic Italian restaurateur and chef means not only sourcing the most authentic Italian ingredients but cooking them according to the traditional methods and recipes as well.
Another great reason for Bacco’s success? “Americans are beginning to appreciate authentic Italian cuisine more and more, especially since we can now import most of our ingredients from Italy. But Italian chefs are also responsible for cooking and serving authentic Italian food – and not compromising on the quality of ingredients,” continues Armando.
Customers can experience and feel a truly authentic Italian atmosphere at Bacco, sipping on wonderful Italian wines, mostly from Southern Italy. Armando’s passion for wine has driven him to emphasize smaller family wineries and other lesser-known wines on his menu – even introducing a personally-selected series of specialty wines, featuring labels that would normally be inaccessible to the local market – and definitely not even considered by the casual wine drinker – all thanks to Bisceglia’s close relationships with Italian wineries he’s developed over the years.
One of the most popular dishes at Bacco is the first course of Cacio e Pepe pasta, along with the eggplant parmigiana, which Armando prepares following his mother’s recipe. “She is the Queen of the Parmigiana,” Armando notes.
But to really immerse yourself in the flavors and ambiance of Southern Italy at Bacco, you simply have to try the “Armando Experience” – a four-course dining experience with wine pairings and Armando himself, in a private event format, allowing you the opportunity to try the venue’s Italian cuisine in a more intimate atmosphere. Armando believes that food is a 360-degree experience, which is why he tours all over Italy on a 14-day Italian food and wine adventure. “I created different kinds of tour-guide experience for small groups of tourists from cruises who want to go deeper into the Italian culture,” he explains.
“I take them to some small wineries, I cook for them and we go to the market together to select fresh, seasonal ingredients. It is a unique experience that I can hopefully start up again next year,” says Bisceglia.
For Chef Armando Bisceglia, his memories of Italy take him back to early childhood – to the years when his family brought him to the US. While growing up, his dad would make a particular chicken recipe just about every night for dinner, as a sort of homage to his nostalgia for Italy and his hometown of Naples. A recipe near and dear to the chef’s heart, Bisceglia was gracious enough to share his father’s recipe for pollo casariccio with us – an absolute must-try on the menu at Bacco. But if you’re not in the Providence area, you can at least try this very Southern Italian recipe at home with the recipe below! The most important ingredients? A little love and nostalgia – just like Armando makes it! “Pollo casariccio is a very unique recipe, made following my memories from childhood and my love for my dad,” comments Armando.
Pollo Casariccio: A recipe by Chef Armando Bisceglia
Serves 2
Ingredients:
2 chicken thighs (cut into 2 pieces each)
1 cup white wine
¼ cup olive oil
salt
pepper
garlic
rosemary
lemon
2 large white potatoes
Pollo Casariccio
Method:
Cut the potatoes in ½ inch slices and transfer to a baking sheet. Season with salt, pepper, and olive oil. Roast in the oven for 25 minutes at 375°F (190°C). After 12 minutes, flip the potatoes over.
In an oven-safe baking dish, add the chicken thighs, salt, pepper, olive oil, and rosemary. Cover the pan with a lid or aluminum foil and cook at 375°F (190°C) for 20 minutes. After 20 minutes, remove the dish from the oven, remove the lid and add white wine (you can add ½ cup of cherry tomatoes for a variation). Squeeze the juice of half a lemon over the sauce, leaving the lemon in the pan as well. Transfer the dish back to the oven to bake for an additional 30 minutes uncovered, rotating the chicken every 6 to 8 minutes.
Plate the potatoes, followed by the 2 chicken pieces. Top with the remaining juice and serve.
Buon appetito!