Ristorante Bartolotta dal 1993

La Cucina Laziale

Culinary journey to Lazio; April 16 - May 20

Traditional Laziale Cuisine

Four-course dining experience $75. Customize your meal & choose your culinary journey by selecting one from each of these courses:

Un Antipasto

your small starter appetizer

Un Primo

your small pasta course

Un Secondo

your main course

Un Dolce

your small dessert

Antipasti

Choose one of the following starter appetizers

Insalata Mista

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

Stracciatella alla Romana

Classic Roman egg drop soup of chicken broth, egg, lemon, and pecorino

Polpettine di Farro con Fonduta di Pecorino Laziale

Crispy emmer wheat croquette with Lazio ewe's milk cheese fondue. The earliest evidence of similar preparations dates back to Ancient Rome, where spelt was a staple of both the legionary and popular diets. In the second book of Apicio "De Re Coquinaria" (the oldest surviving cookbook from antiquity), there are recipes for Apothermum and Farcimina, sweet and savory spelt meatballs, respectively

Antipasto Misto

Shaved Prosciutto, cheese, and marinated olives

Fiore di Zucca Ripiena di Ricotta e Salame Cotto Laziale

Fried squash blossom stuffed with ricotta and cooked salami from Lazio

Primi

Choose one of the following pasta courses

Penne con Gamberi, Zucchine e Basilico

Penne pasta with sautéed shrimp, zucchini, white wine, tomato, and basil

Gnocchi di Semolino alla Romana al Sugo di Coda

Roman semolina gnocchi baked with butter, parmigiano, and oxtail ragu

Pizzicotti alla Palestrina "Co' de Soreca" con Cozze, Ceci e Pecorino

Hand-rolled pasta with chickpeas, mussels, and pecorino. The gnocchi "coa de soreca" (literally "mouse-tail gnocchi") are a traditional fresh pasta from the Prenestini Mountains east of Rome. Born out of a humble peasant culture, this pasta takes on an elongated, cylindrical shape reminiscent of a rat's tail and is popular in local restaurants

Tonnarelli Cacio e Pepe

Roman spaghetti with savory pecorino-black pepper cream. This is one of the oldest recipes of Roman cuisine, as farmers and shepherds carried dried spaghetti, cheese, and black pepper in their bags during their travels. A simple on-the-go meal that became a staple of Roman and Italian cuisine

Pappardelle al Sugo d'Anatra (Toscana)

Bartolotta's signature wide-ribbon pasta with red wine-braised duck ragù ($6 supplemental)

Secondi

Choose one of the following main courses

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop, and Italian sausage, served with garlic-rosemary roasted potatoes ($10 supplemental)

Abbacchio in Umido

Braised lamb with white wine and herbs

Passera alla Portodanzese con Salsa al Burro e Alici

Sautéed East Coast flounder with anchovy-butter sauce

Petto d'Anatra alle Prugne, Cumino e Semi di Sesamo

Roasted duck breast with prunes, toasted cumin, and sesame seeds. An "agrodolce" (sweet and sour) recipe dating back to the Roman Empire, when cooking with dry fruits, vinegar, and certain spices was common

Saltimbocca di Pollo

Sautéed chicken breast with sage, prosciutto, and white wine. "Saltimbocca" in Italian means "it jumps in the mouth," or an "explosion of flavors." Although many food writers believe it originated in the northern city of Brescia, saltimbocca is nowadays widely considered a staple Roman dish with overwhelming popularity in the eternal city

Dolci

Choose one of the following desserts

Crostata di Ricotta e Visciole

Ewe's milk ricotta and sour cherry tart. This is an iconic dessert of the Judeo-Roman tradition, originating in the 1700's within the walls of the Roman Ghetto. It was created to circumvent edicts by Pope Pius VI that prohibited Christians from purchasing dairy products from Jews, by concealing the ricotta between layers of shortcrust pastry filled with "visciole"—a tart variety of cherries. In operation for over 250 years, Forno Boccione is one of Rome's favorite spots, an authentic tradition of the Ghetto

Crema di Limone "Costa d'Amalfi"

Chilled lemon custard with toasted meringue

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' di Ristorante Bartolotta dal 1993

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