The Bibo New Dishes Party

On Monday I attended a lunch at The Bibo to launch the many new dishes on their latest menu.

Starting with the appetizers al imported from Italy, were

  • Black and green olives from Salerno
  • Porcini mushrooms from Piemonte
  • Artichokes from Campania, and a selection of cheeses and cold cuts

The cheeses were: Fontina Dop from Val d’Aosta, taleggio and chilly Gorgonzola from Lombardia, fresh pecorino from Tuscany and stracchino.

The cold cuts: Mortadella, smoked pancetta, speck, prosciutto Di Parma, salame Felino and bresaola.

Next was the delicious lasagna served in two different ways: “alla bolognese” (with Ragu’ sauce, Dop buffalo mozzarella and Parmigiano Reggiano) and “al pesto” (made with their pesto, dop buffalo mozzarella and Parmigiano Reggiano). They continued with “Melanzane alla Parmigiana” (a kind of lasagna done with eggplants instead of pasta) and then their: “gnocchi al pesto”, “BiBo Matteo” (fresh handmade pasta with their imported porcini mushrooms) and “Rigatoni alla Norma”, typical Sicilian plate made with eggplants and ricotta salata. They also presented their new and delicious “gnocchi alla Sorrentina”, a typical dish from Sorrento done with gnocchi, Dop tomato sauce, buffalo mozzarella and Parmigiano Reggiano (all finished in the wood oven, “gratin”).

To end the meal they then served the meat selection: “scaloppine”, served in two different ways (lemon and white wine) and their beautiful “tagliata”. Tagliata is the name that they use in Italy to define this particular slice of the meat. The tagliata is done by tomahawk steak and served with roasted potatoes from the wood oven.

The event was organized by the Italian Chamber of Commerce to promote The BiBo as a complete restaurant where you can enjoy everything , from their pizza to the most authentic Italian dishes.

The Bibo is located at 1835 West 4th Avenue, Vancouver

Tel: 604-568-6177

Web: http://thebibo.com/

Twitter: @Thebibo

The new dishes are now available on their menu nightly starting at 5pm.

By: Richard Wolak