The BiBo launches authentic Italian brunch

If you’re tired of the classic North American bacon-and-egg breakfast, consider stopping by The BiBo (1835 West 4th Avenue) Saturdays and Sundays for an authentic Italian brunch. Starting this weekend (June 30 to July 1), the year-old Kitsilano eatery known for crafting wood-oven pizzas will offer a brunch menu that includes savoury cakes and tarts, flatbreads, pastas, and more.

“We wanted to bring to Vancouver the most authentic Italian food in the most authentic way,” Lorenzo Bottazzi, who co-owns the restaurant with Andrea Bini, said during a media preview for the new brunch menu on June 26. The restaurant’s name is derived from the first two letters of each of their last names.

One of the new authentic Italian dishes is farinata, a wood-oven flatbread made from chickpea flour. Farinata originated in Genoa and has a mild, nutty flavour with a crisp exterior. Another dish from the Genoa region is focaccia al formaggio Genovese, which is a cheese focaccia bread. This pillowy bread is often accompanied by a cup of cappuccino in the morning and a glass of wine later in the day.

Bagna cauda is another authentic Italian dish, originating from the Piedmont region, that Bottazzi and Bini are bringing to Vancouver. The dish consists of a warm fondue made from olive oil, butter, garlic, and anchovies, which is served with raw vegetables, such as bell peppers, endive, and radicchio.

Savoury cakes including pasqualina, filled with egg and spinach; and zucchini, which is layered with slices of zucchini are similar to quiches. However, the pastry crust is more soft and spongy rather than flakey.

Along with a new brunch menu, The Bibo has launched a house wine label with grapes grown on the Bottazi family estate, Monterosso, in Italy’s Piemonte region. Monterosso’s Bibo wines include two reds—Barbera and Bonarda—and two whites—Cortese and Timorasso.

Brunch entrées will run between $12 and $25. If you’re dining with someone who still prefers the taste of North American breakfast, The BiBo’s brunch menu will feature one “Canadian” breakfast item, such as bacon and eggs, each week.

Below, Michelle da Silva photos

The BiBo restaurant features a large, wood-burning oven for making pizzas and other items.

A selection of cured meats and cheeses.

Pasqualina is a savoury cake filled with egg and spinach.

A cold pasta dish tossed with tomatoes, olive oil, and cheese.

Fresh-out-of-the-oven focaccia bread topped with tomatoes and green olives.

Monterosso’s Bibo red wines made in the Piemonte region of Italy.

You can follow Michelle da Silva on Twitter at twitter.com/michdas.