Ristorante Bartolotta dal 1993

Antipasti

Insalata Mista

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

Minestra di Riso, Patate e Lenticchie

Countryside lentil, rice, and potato soup with extra virgin olive oil and cracked black pepper. This popular Umbrian soup is made with two of the region's staple ingredients: lentils, which were the legumes of philosophers and legionaries in ancient Greece and Rome, and rice, which symbolizes prosperity and happiness

Scafata "Ricchi e Poveri"

Traditional vegetable stew of fava beans, artichokes, new potatoes, and cipollotti spring onions with pancetta and garlic. Scafata is a typical county recipe whose name is derived from "scafo" a dialect term for the shell of the fava bean. "Ricchi e Poveri"(Rich and Poor) refers back to a time when poor ingredients like vegetables produced rich, full flavors

Torta al Testo

Traditional griddled flatbread stuffed with prosciutto and arugula. 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

Crespella Ripiena di Formaggio al Forno con Besciamella Tartufata

Baked cheese crepe with bechamel

Primi

Umbricelli ai Pomodorini Freschi

Hand-rolled Umbrian spaghetti with cherry tomatoes and pecorino. This rustic spaghetti is a traditional pasta of the province of Perugia and the municipality of Orvieto. The name umbricelli comes from the Perugian dialect word "umbrico" (earthworm)

Tortelli di Fagiolina del Trasimeno con Vongole e Prezzemolo

House-made pasta filled with Umbrian black-eyed peas and sautéed clams

Pappardelle con Ragù di Fagiano

Hand-cut wide ribbon pasta with pheasant ragù ($4 supplemental)

Penne alla Nursina

Penne pasta with a creamy Italian sausage ragù, sweet butter, ewe's milk pecorino and Parmigiano-Reggiano cheese sauce. 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 ($5 supplemental)

Secondi

Grigliata Mista di Carne

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

Guanciole di Manzo all'Grechetto con Salsa Verde

Beef cheeks braised in white wine with parsley sauce

Coregone in Porchetta

Sautéed freshwater white fish scented with garlic, rosemary, and wild fennel. Umbria is a land-locked region and consumption of lake fish is much more common than seafood. This preparation alludes to one of Umbria's most prized traditional dishes "porchetta," which is typically scented with garlic and fennel

Tagliata d'Agnello al Tartufo, Pecorino di Fossa e Perle di Cannara

Seared lamb loin with truffled cave-aged pecorino cheese sauce and crispy red onions ($12 supplemental)

Involtino alla Perugina con Lenticchie di Castelluccio

Sautéed beef cutlet filled with turkey, pork, and prosciutto on braised Castelluccio lentils

Dolci

Crescionda Spoletina

Chocolate baked custard with ground amaretti and Savoiardi cookies, vanilla crème anglaise. This traditional Umbrian cake hails from the town of Spoleto. Crescionda has its roots in the Middle Ages. An ancient version, in addition to chocolate, included the use of chicken broth, breadcrumbs, and pecorino cheese

Ciaramicola

Traditional Easter cake with whipped meringue. The red color (alchermes liqueur) in the cake is said to represent the blood of Christ while the white signifies the rebirth of hope in the resurrection. According to an old document, in 1431 in the town of Gubbio, the camerlengo allocated a large sum to offer "ciaramigola" to all citizens on the occasion of the feast of Sant'Ubaldo on 15 May. During Easter, the red is said to represent the blood of Christ, and the white signifies the rebirth of hope in the resurrection

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, cocoa

Traditional Umbrian Dinner

$75. Customize your dinner. Vegan and vegetarian options available upon request. 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