Ristorante Bartolotta dal 1993

Traditional Tuscan Cuisine

$75. Celebrate the Arrival of the Prized Alba White Truffles. $80 supplemental per course; $130 supplemental for three courses. Customize Your Dinner - 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

Antipasti

Insalata Mista

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

Infarinata Garfagnina di Cavolo Nero

Traditional cornmeal porridge with Tuscan kale, beans, and olive oil. Pair well with white truffles

Fegatelli di Maiale all'Aretina

Roasted pork liver with pancetta, garlic, sage, and bay leaf. Served with grilled bread. Pair well with white truffles

Gamberi e Passatina di Ceci

Sautéed shrimp with chickpea purée scented with garlic and rosemary. A dish of humble and ancient roots, it was made famous by Chef Fulvio Pierangelini at his famous restaurant Gambero Rosso in San Vincenzo on the Italian coast ($4 supplemental)

Coccoli Fiorentini con Prosciutto e Stracchino

Fried dough with Tuscan prosciutto and creamy cheese

Primi

Pici Senesi Tirati a Mano con Salsa di Pomodoro all'Aglione

Traditional thick hand-rolled spaghetti with elephant garlic-tomato sauce. The history of the pici seems to have its roots in the Etruscan era. First evidence can be found in the tomb of the Leopards of Tarquinia, a funerary monument from the 5th century BC. which portrays the scene of a banquet: a servant brings to the table a bowl containing a long and irregular pasta, which today is thought to be the ancestors of pici pasta

Tortelli Maremmani al Burro e Salvia

Ewe's milk ricotta and spinach filled ravioli traditional, from the Southern Tuscan coast, with sweet butter, sage, and Parmigiano-Reggiano. Pair well with white truffles

Penne con Sugo del Prete alla Chiantigiana

Penne pasta with ham, tomato-cream sauce, stewed onions, and Parmigiano-Reggiano. Pair well with white truffles

Spaghetti alla Trabaccolara Viareggina

Spaghetti in a light fish ragù with cherry tomatoes, onions, garlic, parsley, white wine. This pasta takes its name from the "Trabaccolo", which was the name given to small boats once used by fishermen who moved to Viareggio on the Tuscan coast from Southern Italy in the 1920s and 1930s

Pappardelle con Sugo di Nana alla Valdichiana

Bartolotta's signature Tuscan wide-ribbon pasta with red wine-braised duck ragù. Duck ragù is one of the most celebrated dishes of the Val di Chiana and Arezzo gastronomic traditions. "Nana" is the vernacular name for duck in Arezzo. Farms in Valtiberina, Valdarno, and Valdichiana supply local restaurants with excellent quality duck. In these parts of Tuscany, it is said that every self-respecting housewife or household has her own version of this beloved pasta condiment ($5 supplemental). Pair well with white truffles

Secondi

Grigliata Mista di Carne

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

Peposo del Brunelleschi

Beef shin slowly braised in Sangiovese with garlic and black peppercorns, with roasted apple. This recipe has only four ingredients and no tomato; beef shank (prized in Toscana) braised in Chianti wine and black peppercorns from where the name "Peposo" is derived. Served with honey-roasted tree fruit as sugar cane had not yet arrived from the New World. This legendary dish has roots in the history of the Florentine Renaissance. Famous artist and architect Filippo Brunelleschi commissioned the kilnmen from Impruneta, a small town just south of Florence, to bake only clay tiles for his dome on top of the Duomo, the majestic cathedral in Florence sponsored by The Medici Family ($5 supplemental). Pair well with white truffles

Cacciucco all'Elbana

Island of Elba-style seafood stew of fish, octopus, cuttlefish, and mussels, with tomato and white wine, scented with clove and bay leaf

Lingua in Dolceforte Rinascimentale

Stewed beef tongue in a sweet and sour sauce of dark chocolate, candied fruit, nuts, ground cookies and wine vinegar with braised red cabbage. This is a historical dish of Renaissance Florence and Siena. "Sweet and strong" tongue is part of the ancient Tuscan recipes and appears to have been cooked at the court of Paris during the time of Catherina de' Medici. Originally, the sauce consisted of just vinegar and honey, but in Siena, where "dolce e forte" originated,traditional cavallucci cookies and panforte, chocolate (instead of honey), chopped walnuts, sugar, and raisins were added, all moistened with wine vinegar

Dolci

Zuccotto Fiorentino (L'Elmo di Caterina)

Frozen Florentine dome-shaped pastry filled with a duo of vanilla and chocolate mousses with candied orange. Originally known as "Catherine's helmet" for its shape, this dessert was invented during the Renaissance in Florence. Its creator was the famous architect and artist Bernardo Buontalenti (1531-1608), who was at the service of the court of Caterina de' Medici, wife of Henry II, king of France. It is widely believed that Buontalenti invented ice cream by mixing snow, sugar and salt, egg whites, lemons and milk. The invention of these frozen foods could be linked to the creation of natural iceboxes, places capable of maintaining low temperatures even during the hot months and perfect for storing cold drinks and foods. Examples of these are the Grande and Piccola iceboxes built inside the Boboli Gardens, in the heart of Palazzo Pitti in Florence

Crema di Limone "Costa d'Amalfi"

Chilled lemon custard with toasted meringue and blueberry compote

Budino di Caramello

Sea salt-caramel pudding with dark chocolate ganache

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean creme anglaise

Classico Tiramisu' del Ristorante dal 1993

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