Ristorante Bartolotta dal 1993 Menu

Venetian-style sautéed tiny sweet shrimp with oven-baked polenta

Sweet and sour-roasted acorn squash with pine nuts, raisins, candied red onions. Pair well with white truffles

Countryside savoy cabbage and potato soup."Culinary archaeologist" Davide Veneri found this almost forgotten peasant recipe from the lower Veronese countryside. The ancient sbroeton soup is a testimony to the frugal life of the poor in need of a low-cost but nutritious meal. Pair well with white truffles

Cortina d'Ampezzo-style beetroot-ricotta filled ravioli with sweet butter, sour cream, aged Grana Padano cheese, poppy seeds. Pair well with white truffles

Venetian-style cuttlefish ink spaghetti with sautéed clams, mussels, pink shrimp, and fish with garlic, white wine, cherry tomatoes ($5 supplemental)

Creamy carnaroli rice with braised chicken, butter, Grana Padano cheese. "Sbirraglia" was a derogatory term given to the Austro-Hungarian soldiers who occupied the Veneto area from the end of the 19th century until the end of the First World War. People referred to them as "cops" (sbirri), who were not loved by the Venetian population. The occupying soldiers often came to steal chickens while demanding hospitality from local peasant families. To prevent all the chickens from being stolen, the women added rice to the chicken to make a heartier meal, satiating the soldiers' hunger with a single dish. Pair well with white truffles

House-made thick spaghetti with duck ragù. In 1604 a pasta maker from Padova, called "Abbondanza," was granted the patent of a machine of his own invention. Abbondanza produced different types of pasta, but the people adopted the rough spaghetti as their favorite ($5 supplemental). Pair well with white truffles

your small pasta course

your main course

your small dessert

Traditional Veronese boiled beef, chicken and cotechino sausage with classic "pearà" sauce. In Verona, a mix of boiled meats with Pearà is the quintessential dish for special celebrations. Pearà (peppery) is a sauce made with breadcrumbs, beef broth, bone marrow, and an abundant addition of black pepper. According to legend, this recipe was created by the court cook of Alboin, king of the Lombards, in '572 AD. Alboin, after defeating Cunimondo, king of the Gepids, married Cunimondo's own daughter, Rosmunda, and celebrated the victory with a banquet. During the festivities, the king made Rosmunda drink wine from her father's skull. The grief-stricken bride fell into depression with the intention of allowing herself to starve. The court cook, hard at work, invented the peara sauce for Rosmunda to "heal her." The queen, thanks in part to the irresistible pearà, recovered from her pain and took revenge on Alboin, becoming the lover of Elmichi (a young warrior) and arranging with him to murder her hated husband. Pair well with white truffles

Oven-baked Mediterranean gilthead sea bream with Soave white wine sauce and assorted wild mushrooms. Pair well with white truffles

Roasted turkey with pomegranate and pumpkin purée. Pair well with white truffles

Belluno-style braised rabbit leg with bitter green. Pair well with white truffles

Chilled quince soup with fresh fruit

Flourless chocolate cake with vanilla bean crème anglaise

Classic Piemontese milk custard with marinated berries

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