Ristorante Bartolotta dal 1993

Antipasti

Insalata Mista

Field greens with fresh vegetables, olive oil, red wine vinegar

Burrata e Meloni Estivi, Sale Marino e Olio d'Oliva "Terra di Bari"

Fresh burrata with heirloom melons, olive oil, sea salt, sweet grape must syrup. Puglia's world famous cheese: burrata, was invented in the Masseria di Piana Padula in the town of Andria. After a strong winter storm left the local cheese factory stranded with all their precious bounty of the day, cheese maker Lorenzo Bianchino, feared that the straciatella (cream and rich milk solids that are very perishable because of its high-fat content) would go bad. He had the idea of encasing it in the more stable mozzarella cheese to make it last longer, and thus, a world favorite was born. ($5 supplemental)

Crostini Misti di Sgagliozze (Polenta Fritta alla Barese)

Trio of fried polenta "crostini"; stracciatella cheese, coppa salame, heirloom tomato, vincotto

Scurdijata Salentina

Traditional porridge of braised greens and legumes with warm croutons and Pugliese olive oil

Cozze Ripiene con Salsa di Pomodoro

Stuffed and fried fresh Atlantic mussels with tomato-basil sauce

Primi

Spaghetti all'Assassina

Sautéed crunchy spaghetti with a spicy tomato sauce. "Spaghetti all'assassina," one of the typical dishes of the city of Bari, was first served in 1967 at Restaurant "Al Sorso Preferito." The owners acquired the adjacent business, a former rotisserie, and found this unconventional recipe, one that broke all the sacred rules of pasta making hanging on the wall of the kitchen. The Sorso chefs followed the recipe, and they liked it so much that it was put on the menu. A traditional "Spaghetti all'assassina" must have three fundamental characteristics: it must be charred, crunchy, and spicy

Orecchiette con Cime di Rapa e Salsiccia

"Little ears" pasta with sautéed broccoli raab, sausage, pecorino cheese. The Latin poet Varro, who lived around 116 to 27 B.C., wrote of a type of pasta with a round shape and concave interior called "lixulae." Also, around the year 1500, a document found in the archives of the Basilica of San Nicola in the city of Bari makes a reference to a local baker who was proud of his daughter's ability to make "recchietedde," considered to be an attribute for would be brides during that time

Capunti con Pesto di Fiore di Zucchina, Pancetta e Straciatella

Pugliese pod-shaped pasta with sautéed pancetta, squash blossom pesto, "rags" of creamy mozzarella cheese

Troccolo di Grano Arso al Sugo di Triglia, Cipolla e Pomodoro

House-made "burnt flour" spaghetti with sautéed Mediterranean red mullet, sweet onions, cherry tomatoes. "Grano Arso" (Burnt wheat) has truly poor and humble origins that date back to ancient times when the "Tavoliere delle Puglie" vast plain in Northern Puglia was the largest producer of wheat in all of Italy. The local inhabitants were mostly laborers who lived in great poverty despite hours and hours of hard work spent in the wheat fields. Landownersallowed workers to collect the grains of wheat that remained on the land after the fields had been reaped and burned to install new crops. "Grano Arso" was obtained by milling these burnt grains by people who could not afford regular flour. ($4 supplemental)

Risotto con Fioroni, Capocollo Croccante di Martina Franca e Vincotto

Creamy carnaroli rice with crispy Apulian salame, green figs, aged grape must

Secondi

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop, and Italian sausage, served with garlic-rosemary roasted potatoes ($7 supplemental)

Lu Quataru dei Pescatori di Porto Cesareo

Stew of Mediterranean fish, langoustine, and calamari with yellow tomato, parsley, onions, garlic, white wine. This stew was first consumed by poor fishermen during long trips at sea. They would cook a seafood soup in a "quatara", a copper-lined pot using fish that wasn't sellable, damaged or half-eaten by other sea creatures. Originally a "piatto di recupero" (to re-use secondhand or old food) it is nowadays a local specialty in seafood restaurants in Porto Cesareo on the Ionian Sea coast.

Carre d'Agnello con Nettarine Arrosto al Vincotto e Rosmarino

Grilled lamb chops with vincotto and rosemary-roasted nectarines ($5 supplemental)

Gamberi Rosi alla Gallipolina con Cacio dei Poveri

Sautéed pink shrimp with white wine, cherry tomatoes, toasted breadcrumbs

Tagliata di Capocollo con Rucola e Cacioricotta

Grilled pork collar with arugula and cacioricotta cheese

Dolci

Rosata di Altamura con Confettura d'Arancia del Gargano

Ricotta-almond cake with Apulian orange jam

Crema di Limone "Costa d'Amalfi"

Chilled lemon custard with toasted meringue and blueberry compot

Budino di Caramello

Sea salt-caramel pudding with dark chocolate ganache

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean crème anglaise

Classico Tiramisu' del Ristorante dal 1993

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

Traditional Apulian Cuisine

$75. Customize your meal. Please select one of each:

Un Antipasto

your small starter appetizer

Un Primo

your small pasta course

Un Secondo

your main course

Un Dolce

your small dessert