La Bettola Di Terroni Menu

Deep fried calamari, Argentinian shrimp, shishito peppers, semolina flour. No Modification

Deep Fried Breaded Mozzarella, Basil, Anchovies, Marinara Sauce. No Modification

A House-Curated Selection of Meats and Cheeses From Italy. No Modification

Traditional Sicilian Style Arancine w/Saffron Rice, Veal Ragu, Green Peas. No Modification

Seared Tuna, Mixed Greens, Potatoes, Eggs, Red Onion, Tomatoes, Olives, Cucumber, Green Beans, Anchovy-Caper Dressing. No Modification

Heirloom tomato, buffalo mozzarella, basil, olive oil, oregano. No Modification

Mixed Greens Salad w/ Cherry Tomato, Black Olive, Fennel, Cucumber. No Modification

brussel sprouts, squash, walnut, grated pecorino romano, radicchio, spicy honey, raspberry vinaigrette

Homemade Fettuccine w/ Bolognese Sauce. (Contains Beef & Pork). No Modification

Orecchiette pasta, homemade italian sausage, green pea, pecorino romano cheese, burrata

paccheri pasta, tomato sauce, parmigiano, basil, butter

Homemade Thick Spaghetti, Italian Spicy Sausage, Pecorino Cheese, Black Truffle Shavings

Homemade spaghetti, tomato sauce, anchovies, pinenut, blackcurrant, breadcrumb

Homemade rigatoni, tomato sauce, guanciale, pecorino romano cheese

Homemade Spaghetti w/ Garlic, Olive Oil. No Modification

Tomato sauce, mozzarella, mushrooms, artichokes, olives with pits, Italian ham.

Tomato sauce, mozzarella, capocollo, burrata, sundried tomato, Parmigiano shavings.

White pizza, mozzarella, garlic, chili, sausage, ragusano cheese

Tomato, Mozzarella, Italian Sausage, Caramelized Red Onion, Pecorino Cheese, Olives, Oregano

Tomato, Mozzarella, Fried eggplant, Parmigiano shaving, Basil

Tomato sauce, mozzarella, button mushrooms

Light tomato sauce, Mozzarella, Prosciutto Crudo, Arugula, Fresh burrata

Tomato sauce, mozzarella, basil

Fresh Piccadilly tomato, grana padano, mozzarella di bufala, garlic oil, basil

White pizza, mozzarella, button honey and oyster mushrooms, caramelized onion, ragusano cheese

Tomato sauce, garlic, olive oil, anchovies

Dark chocolate mousse. No Modification

single ricotta filled cannolo shell dipped in pistachio with candied orange zest. No Modification

gluten-free pasta, italian sausage, pecorino cheese, black truffle shavings

gluten-free pasta, bolognese sauce

gluten-free pasta, homemade italian sausage, green pea, pecorino romano cheese, burrata

gluten-free pasta, tomato sauce, basil

rigatoni pasta, tomato sauce

Thank you!

Thank you!

Thank you!

Thank you!

355 ml.

355 ml.

Vinification/Ageing: 13 to 15 days maceration in the marc with frequent pumping. Alcoholic fermentation at 28-30° C and malolactic fermentation within December. 11 months refinement from January, partly in 30-hectolitre barrels of Austrian oak, and partly in 500-litre casks made of Allier oak. Blend-ing in stainless steel vats and bottling next May. Ageing in bottles for about 5-6 months. Ageing potential: up to 7-9 years Tasting Note: Intense ruby red with violet reflections. Aromas of raspberries with a hint of herbs. On the palate the wine is broad and well-structured with good acidity, and a long persistent finish. An immensely versatile food wine.

Varietals: 100% Montepulciano Vinification/Ageing: Maceration with the skins lasts 25 days. Aged in new French barrique for 8-10 months, then 15 months in the bottle before release. A deep ruby red wine with notes of berries, licorice, and dark chocolate. Slight minerality on the nose with a firm and persistent structure, enriched by a fresh peppermint finish.

Varietals: 100% Sangiovese Vinification / Aging: 24 months in Slavonic oak followed by another 10 months aging in the bottle. Description: Intense deep ruby ​​red color with garnet nuances, austere, well-rounded fragrances of truffle, new leather and thyme. Juicy black cherry with white pepper and licorice notes. Dusty tannins.

Varietals: 100% Pinot Noir Vinification: Fermentation on the skins in stainless steel punch-down tanks for 15 days. Malolactic fermentation and maturation in 60 hl oak casks. Description: A moderately heavy red wine; from brick-red to ruby-red in color. A scent of sour cherries, red berries, plums, and forest floor; elegant, velvety, and juicy on the palate.

Varietals: 100% Nebbiolo (organic) Ageing/Vinification: fermented with indigenous yeasts, macerated with submerged cap for 20 to 35 days. Traditional ageing in Slavonian Oak Casks for 3 to 3.5 years. bottle aged 6 to 12 months before release into the market. Description: Optimal structure but with already-soft tannins, and with an open, intense perfume that gives this Barolo characteristics of both power and great elegance. Complex and fragrant, can be enjoyed young but has great aging potential.

Varietals: 100% Nerello Mascalese (organic) Vineyards: 2,8 hectares of old vineyards at almost 700m above the sea level on the northern slopes of the Mount Etna in Sicily, close to the little village of Randazzo, about one our driving north the city of Catania. Vinification/Ageing: old vines, no chemicals, no additives. Soft and gentle pressing in order to not extract too much colouring (no maceration), followed by spontaneous fermentation in stainless steel and aged in cement for 7 months. Description: A coppery rosato inspired by Provencal rose, this is fresh, flinty and briny. The vines are 50-100 years old on Etna’s volcanic soils.

Varietals: 100% Garganega Vinification/Ageing: Fermentation in stainless steel tanks at 16C to 18C for 8 to 12 days. Tasting Note: Light straw gold in colour. A fine bouquet of meadow flowers, with hints of camomile, elderflower and iris. An elegant wine with notes of sweet almonds on the finish. Great with white meat and simple seafood.

Varietals: 65% Chardonnay, 35% Pinot Nero Description: Coral pink, very bright, with a fine and persistent perlage. An original Franciacorta in a modern style, making skilful use of the Pinot nero grapes. The nose features distinct notes of wild berries, fresh rose petals, hints of apple and tropical fruit. Structured palate, crisp and sapid. The finish is long and well balanced. Vinification/Ageing: 20 day fermentation in stainless steel tank followed by partial malolactic fermentation. Refinement for 7 months, partly in stainless steel and partly in barrique. Aged on the lees for 24-30 months with an additional 3-4 months ageing in bottle before release.