Baciami Is Boynton Beach's New Italian Gem With Weekly Specials And Family Recipes

by Melissa Puppo Oct 2017 Also on Digital Edition

Baciami Is Boynton Beach's New Italian Gem With Weekly Specials And Family Recipes

Sweet fumes of fresh dough being cooked in a red oven waft through the air in a new Italian hotspot. It’s as authentic of a smell as you can get, considering the oven used to cook that artisan pizza came straight from Naples, Italy. But more on that later. Baciami (Italian for “kiss me”)—Boynton Beach’s Italian gem—promises a culinary experience rooted in family tradition. 

Dining masterminds and father-son-duo Steven Pellegrino Sr. and Steven Pellegrino Jr. came up with the idea to open Baciami following the successes of their venues Il Bacio and Prime on Atlantic Avenue. “When I was looking to open a third restaurant concept, I wanted to get back to basics regarding how I got my start in the restaurant business 30 years ago in Rhode Island, and I wanted to pay tribute to some of my family’s best traditional recipes,” Pellegrino Sr. says. 

He called upon the help of executive chef Anthony Ianniello to help bring Baciami come to fruition.

A warm, welcoming atmosphere awaits. Rich red and brown decor with elegant booths and tables adorn the inside, while a wraparound bar with brick pillars and a chandelier act as the central hub to wining and dining.

CULINARY DELIGHTS

Ianniello brings recipes passed down through generations from the Pellegrino family to life for a wealth of food offerings. And while the menu features several Italian-American dishes, like chicken Parmesan, a light, northern Italy cooking style dominates the remaining options. 

Signature dishes include Anthony’s Lasagna and Veal Saltimbocca (Parma prosciutto, fresh mozzarella) among other traditional fare. As for appetizers, sample Shrimp Oreganato—accompanied with grilled white beans, escarole and Italian bread—to grilled octopus and house-made Italian sausage with broccoli rabe. 

“We always start our signature family recipe-inspired dishes with a simple base, including ingredients like fresh, organic chicken, Provimi veal, house-made and imported pastas,” Ianniello says. “Keeping dishes light and fresh allows the true flavor profile of each ingredient to stand out in the dishes that are meant to be savored and enjoyed to the last bite.” 

You’ll want to eat every last bite of the artisan pizzas crafted in-house using high-quality, imported flour. The Mount Vesuvius brick oven is able to withstand cooking temperatures of 1,000 degrees. A homemade Neapolitan pizza that’s ready to eat in under three minutes? Yes, please. Try The Basic topped with San Marzano tomatoes, fresh mozzarella and basil, or the Roasted Fig, where caramelized onions and creamy goat cheese come together for a savory pairing.

Save room for the triple decker carrot cake, cannoli and decadent Tiramisu. A must is Baciami’s adult chocolate milk, for which the ingredients are kept secret. 

HAPPENINGS

Don’t miss out on weekly specials at Baciami, including Wednesday Pie & Wine Ladies Night; Lobster Frenzy on Thursdays; family-style dinners on Sundays; and a daily happy hour from 4 p.m. to 7 p.m. featuring appetizers, wines and craft cocktails.

Baciami Italiano, 1415 S. Federal Highway, Boynton Beach / 561.810.5538 / baciamiitaliano.com


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