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Ristorante Bartolotta dal 1993
7616 W. State Street
Wauwatosa, WI 53213
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Umbria Menu
Mother's Day 2026
Umbria Menu
Traditional Umbrian 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
Black Truffles have arrived!
Menu items marked with (*) pair well with black truffles. $35 supplemental per course, $75 supplemental for three courses
Antipasti
Choose one of the following starter appetizers
Insalata Mista
Field greens with fresh vegetables, olive oil, red wine vinegar
Tagliere del Norcino con Brustengo all'Eugubina
Shaved prosciutto and salame, ewe's milk pecorino cheese and Umbrian flatbread. If there's one thing the region of Umbria is known for, it's for the "norcini" (butchers). The "pork butchery" tradition was born in Norcia (Valnerina) as early as the 1st century AD, thanks to the ability of the inhabitants to raise and process pork, and perfected over the centuries. Known for excellent cured meats such as Prosciutto di Norcia IGP, hams, salami, sausages, it owes its fame to the quality of the raw materials and artisanal knowledge
Granocchie Fritte alla Capannese*
Crisply fried frog legs with lemon, cauliflower, and greens. Every year in July, the small town of Capanne celebrates ancient peasant traditions such as the "Sagra delle Granocchie", (Feast of the frogs). Frogs caught in the nearby Caina River are prepared in many ways, but fried is the most popular
Torta al Testo*
Traditional griddled flatbread stuffed with pork sausage and braised bitter greens. This preparation was already widespread in ancient Rome, where the brick tiles on which the flatbreads were cooked were known by the Latin name "textum." The diffusion of the Umbrian torta al testo, however, is a cultural legacy of the Byzantine era
Zuppa di Fagioli, Cavolo Nero, Sedano, Pomodoro e Pane Raffermo*
Hearty Umbrian bread and vegetable soup with extra virgin olive oil and cracked black pepper
Primi
Choose one of the following pasta courses
Umbricelli col Rancetto*
Hand-rolled thick Umbrian spaghetti with pancetta, red onions, tomato, marjoram and pecorino
Gnocchi di Pane alla Norcina*
Hand-rolled bread gnocchi with pork sausage, white wine, cream and parmigiano. Curiously, there are two versions of "pasta alla norcina," one made with black truffles and this one. Originally, this pasta was made with ricotta, the substitution with cream is a more recent version. Umbria is famous for its butchers "norcini," hence the name. This is perhaps the most common pasta found in Umbrian trattorias
Tagliatelle ai Funghi Porcini "Villa Roncali"*
Handcrafted wide ribbon pasta with wild-harvested Porcini mushrooms. Inspired by a favorite restaurant of Chef Paul Bartolotta in Foligno ($4 supplemental)
Maltagliati con Ragu di Pesce di Lago
Hand-cut pasta with sautéed freshwater fish, crawfish, garlic, parsley and white wine
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)
Pollo alla Umbra in Bianco*
Umbrian-style braised chicken with white wine, garlic, capers, olives, rosemary, sage and lemon. Umbria's "hunter's-style" chicken is an ancient peasant stew, created to flavor free-range meat (or game) with garlic, rosemary and wine, then evolved with tomato. Typical of poor cuisine between the 14th and 16th centuries, this tasty dish requires slow cooking and is an expression of the rural tradition of central Italy. The term "cacciatora" derives from the hunters' custom of flavoring their prey with easily available herbs such as garlic and rosemary
Tegamaccio del Trasimeno
Freshwater fish stew with mussels, crawfish, garlic, white wine, tomatoes and grilled bread
Salsiccia alla Brace con Lenticchie di Casteluccio*
Grilled pork sausages with braised Castelluccio lentils. The "IGP Castelluccio lentil" is an ancient legume, cultivated for millennia on the Piani di Castelluccio (Sibillini Mountains National Park). Known since 3000 BC. as "meat of the poor", it maintains ancestral cultivation techniques. Evidence of its consumption dates to Neolithic tombs from 3000 BC. and over time it has become a pillar of the local Umbrian economy
Tagliata d'Agnello al Sagrantino*
Seared lamb loin with carrot puree and sagrantino red wine sauce ($7 supplemental)
Dolci
Choose one of the following desserts
Gelato ai Canditi in Cialda al Vino Rosso
House-made rhum, nut and dried fruit gelato, red wine wafer
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
Antipasti
a choice of
Insalata Mista
Field greens with fresh vegetables, olive oil, red wine vinegar
Zuppa di Fagioli, Pane e Cavolo Nero
Hearty bread, Tuscan kale and bean soup with extra virgin olive oil and cracked black pepper
Salmone Affumicato
Shaved smoked salmon with watercress, fennel, tomato, and lemon
Coppetta di Yogurt, Cereali e Frutti Rossi
Vanilla yogurt with fresh berries and toasted granola
Antipasto Misto
Shaved Prosciutto, cheese, marinated olives
Fritto Misto
Crisply fried mixed seafood: calamari, shrimp, scallops and tiny fish with fresh lemon. $8 supplement
Piatti Principali
a choice of
Pappardelle con Ragu d'Anitra
Bartolotta's signature wide-ribbon pasta with red wine-braised duck ragù. $9 supplement
Spaghetti con Gamberi, Zucchine e Basilico
Spaghetti with sauteed shrimp, zucchini, white wine, tomato and basil
Risotto alla Pastorella
Creamy risotto whipped with parmigiano-reggiano and sweet butter
Frittata con Zucchine, Pomodorini e Mozzarella
Baked Italian frittata with zucchini and mozzarella cheese
French Toast
Caramelized vanilla bean French toast with berries and bacon
Uova alla benedettina
Traditional eggs benedict with your choice of ham, tomato-spinach, or smoked salmon. Served with roasted potatoes
Filetto di Manzo
Seared filet of beef with scrambled eggs, roasted potatoes, red wine beef sauce
Saltimbocca di Pollo
Pan-seared chicken breast with sage, prosciutto, white wine
Salmone con Salsa Ligure di Olive Taggiasche
Pan-roasted Atlantic salmon with spinach and a Ligurian olive tapenade
Dolci
a choice of
Panna Cotta
Chilled milk custard with berries
Affogato
House-made vanilla bean gelato "drowned" in espresso
Mousse ai Lamponi
Raspberry mousse with white chocolate sauce
Sorbetti
Trio of fresh fruit sorbets
Classico Tiramisu' del Ristorante Bartolotta dal 1993
Classic layered whipped mascarpone, ladyfingers, cocoa, espresso
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General Info
Payment Types
All Major Cards
Cuisine
Italian
Meals
Dinner
Hours
Monday:
5:00pm - 9:00pm
Tuesday:
5:00pm - 9:00pm
Wednesday:
5:00pm - 9:00pm
Thursday:
5:00pm - 9:00pm
Friday:
5:00pm - 9:00pm
Saturday:
5:00pm - 9:00pm
Sunday:
5:00pm - 9:00pm
About Us
Nestled in a historic Pabst brewery building in the heart of downtown Wauwatosa, Ristorante Bartolotta is the flagship of The Bartolotta Restaurants. Opened in 1993, Ristorante serves authentic, traditional Italian cuisine in a cozy, intimate setting.
Ristorante Bartolotta, rated four stars by the Milwaukee Journal Sentinel upon opening, continues to garner high praise with both critics and customers as Milwaukee’s best Italian restaurant. The traditional menu features handmade pasta and imported Italian ingredients, with the three-course chef’s menu changing seasonally.
Ristorante Bartolotta is led by Chef Juan Urbieta, who joined The Bartolotta Restaurants in 1998 and is known by many as one of the best Italian chefs in the Midwest.