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Bacco Italian Restaurant Review: Family roots in Venice and Naples inspire “la cucina Italiana” of Bacco chef/owner Michael Scognamiglio. He trained under chef John Marshall in at Al Di La and composes traditional dishes served in casual, continental style. Grilled, braised octopus served over julienned red potato, celery and arugula salad with a lemon vinaigrette is a popular starter. First-course classics include risi i bisi (rice and peas) and lasagna Bolognese --- tender house-made pasta layered with a béchamel and meat ragù. Melanzane alla Parmigiana, a second-course staple, is rendered traditionally with thin slices of eggplant, hand-pulled mozzarella, Parmigiano-Reggiano and a stewed tomato sauce. Boneless quail marinated in fragrant herbs comes with cotechino sausage over Parmesan-accented farro. Flavors are humble yet the approach to these dishes is transformative. The dessert list continues the journey with such standards as wood-oven baked bread pudding made with panettone, and a spot-on tiramisu enjoyed with espresso or Sambuca-laced caffe corretto. For its brisk lunch business, Bacco turns out rustic sandwiches, individual wood-fired pizzas, and fixed-price daily specials. The all-Italian wine list shows care and thought in the selections as well as sensible pricing.