Food & Beverage - Destinations - People

Tàscaro: Hostess 2.0 between social, cuisine and spritz

By Editorial Team
7 min read

Italy reopens, Milan too. Tàscaro, the first Venetian Bacaro in Milan, is back. Spacious and genuine environments between iron and wood; a spritz of all kinds; cichéti and lagoon dishes for an ever more faithful authenticity. Behind the counter, you can find Sandra Tasca, the hostess 2.0, who takes care of the social, the kitchen and the dining room. Wooden counters and tables, goto glasses, rich and inviting showcases where you can glimpse delicious creations but in small samples, checkerboard tiles, wrought iron doors. This is Tàscaro, the first Venetian Bacaro in Milan, which reopens its doors in its new location in Via Thaon di Revel.

Tàscaro: from the lagoon of Venice to Isola in Milan

Tàscaro was born only two years ago, in February 2019. For the first time in Porta Venezia, in Milan, it opens in a secluded street, far from the chaos and closer to the neighborhood life. Sandra welcomes everyone with spritz and smiles, telling the story of her family. Tàscaro is her perfect reflection; it’s a friendly and sociable atmosphere, where you can share more than just a bite to eat; where you can discover traditions and cultures always up-to-date.


Tàscaro became immediately successful among the many out-of-towners in Milan, the most curious ones, and the lovers of regional cuisines because: «Milanese people don’t live on cotolette and risotto alone».

Sandra Tasca decided to evolve her Bacaro into a larger space. The main room with an original black and white checked floor; Select-red walls; handmade tables with recycled redwood boards and a large open kitchen. Further back, a small room with parquet and wood paneling on the walls and a retro sideboard. Then there are counters and stools for aperitifs and quick lunches and an entire window on the street for spritz and cichéti to take away. Meatballs, stuffed crostini, polentine and codfish will attract the eyes of the most curious in Via Thaon di Revel. 


One of those places that tourists don’t really know about, despite the authenticity and the dialect that hovers between a spritz and a shade of white.

One of the most culturally active neighborhoods of the Lombard capital: Isola. It feels like being in Venice, in one of the almost invisible historical places between the calli where Venetians stop to have a chat with friends. In the summertime, also at the tables outside, according to the Venetian tradition. 


This is exactly how it works at Tàscaro: a multitude of colorful cichéti with baccalà, saor (salt cod), the ever-present tramezzini (sandwiches), which here are called Tàscari, white or red wine and all possible types of Spritz, from Select, the very original Venetian one, to the most famous ones with Aperol or Campari.

Sandra Tasca, ambassador of the new generation

She starts with studies in cinematographic history and criticism, to a master’s degree in events and communication, to then commence the Tàscaro adventure. Originally from Marostica, in the province of Vicenza, Sandra Tasca is deeply in love with her origins and her family’s cuisine, from which she draws inspiration every day

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She travels, learns, explores new cultures. She moved to Milan and, like many others, returns home every weekend.

That’s how the idea of Tàscaro was born: to bring a bit of authentic Veneto to the Italian culinary capital. Ready and go! After months of studies, business plan, preparation at 360 degrees, Tàscaro was born: the perfect Bacaro. Just like the ones in Venice, where Sandra embodies the figure of the real hostess, who travels between the kitchen and the dining room, going around the tables greeting even those she doesn’t know, filling empty glasses and explaining the dishes and the menu.

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Between one table and another, she posts Instagram stories, takes a few photos, reposts Facebook posts and updates her social pages. A hostess – which is still rare to find – who manages to take care of everything, from choosing the menu of the day to communication.

Sandra Tasca, in the guise of a true Hostess 2.0, of those of the new generation who use social media and deliver the food but without betraying the culinary and cultural traditions of their origins. Some of the dishes are Vicenza-style or mantecato cod, sardines in saor, fried meatballs, bigoli, tongue with green sauce and lots of wine. A hostess with a generous soul; it is no coincidence that all of Tàscaro’s guests immediately become friends. A group of friendly people that you can meet on Saturdays for lunch or for an aperitif after work and a place where you will always feel at home… even if in the end you can go out.

At Tàscaro’s, the most traditional dishes, wine and spritz at will

The history of Venetian cuisine dates back more than 600 years when its strategic position favored commercial and cultural exchanges with the hinterland as well as with the East and Northern Europe.

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Here, you can find the spices, the salt cod that has become the mainstay of Venetian cuisine, fish and meat, together with lagoon crustaceans such as the schie, mastered in poor and popular dishes that become true culinary osmosis between cultures and ingredients of distant countries.

It is precisely the Bacaro, once a wine bar, that represents and preserves the most authentic and popular Venice. 

Tàscaro embraces my roots, the Venetian cuisine, especially that of my grandmother Edera. Born from an idea carried out with and for my father, the restaurant is home, passion, love, and memories. Today we reopen in a new and gritty area, in a larger place that will welcome all the friends of Tàscaro and those who will become. Whether it’s take-out, delivery or on our tables, we’ll try to let people discover and appreciate the best culture and cuisine of the Veneto region.

Sandra Tascaro, Tascaro Milano

The menu is written strictly in Venetian dialect, and you can choose from figà a la venessiana cooked with onions and vinegar; poenta bianca; bigoli in handmade sauce, a classic Veneto spaghetti with anchovy and onion sauce; bacalà a la venessiana or a la visentina with poentà zala brustolà; le sardele or suca in saor with pine nuts, raisins and onion – a method of preservation used in the past; la lingua de vedeo and salsa verde; folpeti sofegai and tripa a la veneta; formajo Grana; museto and pevarà – a sauce made with marrow, bread, pepper and meat broth.

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Most of the ingredients come from small producers in the Veneto region, and Sandra offers them as per tradition on toasted bread or in her Tascari.

Tascari are like sandwiches of homemade bread, a true 2.0 evolution of the classic tramezzino.

Meatballs are available in many variations: polpeta frita de carne mista; polpeta frita de pan e verdure; polpeta frita de bacalà. The wine list is a selection of Venetian winemakers, but for those who really want to get into the Tàscaro mood, we suggest the so-called ombre, small glasses of wine in bulk; the spritz strictly with still white wine or Prosecco, Seltz and many Bitter to choose from, plus some craft beer from Veneto. 

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Here is the original recipe for Venetian spritz

Still white wine or Prosecco, seltzer, then bitter, vermouth or liqueurs, a few ice cubes and a slice of orange or lemon, depending on the recipe, and of course an olive. Sandra teaches us that there are so many variations that we should try them all: 

  • Select: is the Venetian spritz par excellence, born in the ’60s when white wine and sparkling water began to add the Select, an aperitif that became popular in the ’70s. 
  • Aperol or Campari: it is the most popular version in Italy and the world. And strictly… lemon slices in Campari and orange slices in Aperol!
  • White: it is the most original, the one that is said to exist because the troops of the Austrian Empire in the Lombardy-Venetian Kingdom could not stand the local wines of high alcohol content and used to add water. Here, if there is no olive… you cannot drink it. 
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  • Tàscaro: with Select, Cynar and a dash of homemade cherry liqueur, a secret recipe of the Tasca family.
  • Bassano: with Vermouth Leone and Fernet from Nardini, a distillery in Bassano del Grappa.
  • Cynar: the spritz recipe, but with the famous artichoke liqueur. 
  • P31: the green aperitif from Padua, a spritz colored green by P31, a bitter made in Padua. 
  • Leone: made with Leone, niche vermouth from Bassano del Grappa.
7 min read


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