Bartolotta Wauwatosa - Vollständiges Menü

Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes

Prosciutto and guanciale di Norcia with goat cheese and fried dough. The art of pork curing has always been at the center of Norcia 's gastronomic tradition. The term norcino (one who specializes in the techniques of processing and maturing of meat) was b

Baked cheese crepe with bechamel and black truffle sauce. $5 supplement)

Olive oil-whipped perch paté on crostini with herb salad and black truffle-sherry vinaigrette. Umbria is a landlocked region with a great fishing lake: Lago di Trasimeno. Since the time of the Etruscans, lake fish have been preserved by whipping with oliv

Fried soft egg with truffled potato velouté

Chocolate-amaretti custard cake with crème Anglaise. This traditional cake hails from the medieval town of Spoleto but it is popular all over Umbria.

Chilled milk custard with fresh berries

Cake roll-filled with chocolate pastry cream and strawberry preserves. The name Salame del Re begin appearing in documents dating back to 1700, when this dessert traditional of the Aniene Valley near Rome, was produced exclusively for the nobles. Other sc

Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa

House-made licorice gelato with rhubarb and raspberry compote

House-made Pecorino cheese ravioli, saffron, buttermilk cream

Penne pasta with pork sausage, white wine, ricotta, black truffles (not included). The harshness of winter, the difficult agriculture, and the distance from the main routes that connect Umbria with other regions. This isolation has always pushed the local

Hand-made Umbrian long pasta with tomato sauce, chili, pecorino, parsley, olive oil

Hand-rolled bread gnocchi with tomato, borlotti bean, pork ragu. A classic winter Umbrian pasta, this is a recipe that has roots in peasant cooking. For the poor, it was meant as a single dish that had to satisfy the needs of a complete meal

Marjoram-scented chickpea soup with pasta ribbons and olive oil

Pan-seared pork tenderloin with Sagrantino wine, raisins, pine nuts, and traditional Umbrian wild pea polenta. The Umbrian wild pea or roveja, was first cultivated by Neolithic people living on a plain in the Sibillini mountains. It is believed by some re

Sautéed northern pike with asparagus, basil, Grechetto wine sauce

Roasted beef top round carpaccio with anchovy-caper sauce. This is a local dish of Peruggia. It is the staple of Ristorante La Rosetta, a member of Ristorante Buon Ricordo, a guide that promotes staple cuisine throughout Italy with their hand-painted terr

Umbrian stew of chicken, lamb, and rabbit Gubbio-style braised in wine, tomato, garlic, rosemary, sage, bay leaf, juniper