Tiano, an excellent butchery and braceria in Bacoli

Quality meat and a lot of passion, here is our review of the Braceria and Grilleria Tiano

A stone's throw from the Casina Vanvitelliana del Fusaro there is a small room. At first it looks like just a butcher's shop, one of the good ones, but deepening it turns out to be something more.

Certificates that attest the quality and origin of the meat they are so many, scottona, Chianina, black pig from Caserta, and many others. The chickens are those with yellow skin, free-rangeas they do not see them around anymore. Clear and bright environment. And then you go into the back room, put your jacket on, order drinks and come back out. Customers choose the piece, the cut point, the portion size, in a few words they prepare the plate freely.

The owner, Enzo Tiano, young but always a butcher, has launched himself in this adventure for less than a year with enthusiasm. In the kitchen, on the grill and in the kitchen Alessio Illiano, at the tables the always smiling and very friendly Biagio.

The restaurant is not big, about thirty covered, bright, the tones are clear and the style of the environment is decidedly informal. There is the promise of another twenty seats when the permits will be obtained to open even a small open space in a small terrace adjacent to the main room.

The paper resumes, in the exposed dishes, what has been said before: the main types of meat offered are listed, plus some mixed, especially pork. The main courses of the paper, therefore, are linked to the available cuts: Florentine, scottona ribs or Irish meats, ribs, locena, fresh bacon and sausages of black pig, Tuscan lamb. Prices are contained, the Florentine for example, in a size of about 4-500 grams can go from 14 to 18 euro. In the evening they do not serve first courses.

While waiting for the cooking of meat, delicacies and side dishes keep us company. Italian-style fry and vegetables strictly hand-made. Mexican beans, broccoli, eggplant and other seasonal vegetables, stuffed zucchini flowers, crocchè and arancini of excellent workmanship, let savor a traditional cuisine, unpretentious, even with a single claim, be for the quality of the raw material and for manufacture, at the height of the meat that is about to arrive at the table. Meat. Impeccable cooking, (maybe only the black pig's hog, cut too thin, it had to cook slightly less), tender beef, pork with exquisite taste.

Once again unpretentious, even with a single claim, offer an ember of quality, a competitive prices to attract an average young audience.

Definitely to improve the offer of wines, the paper is limited to two or three basic labels at reasonable prices, but on meats like those served in this restaurant you must be able to combine wines, obviously especially red, of greater thickness and must offer greater choice. But, they tell me, they are working on it. The same goes for the beers, where a couple of craft beer labels, in addition to the one already on paper, would not spoil.

Do not miss an even more informal offer in the direction of the pub sandwich, with Chianina burgers and other quality fast food options, to catch an audience that does not want to sit too long.

At lunch, every day, in addition to meat, two first choice and the possibility of ordering takeaway.