Antipasti

• Insalata Mista
  Field greens with fresh vegetables, olive oil, red wine vinegar.

• Salumi della Norcineria con Brustengo di Gubbio*
  Prosciutto and guanciale di Norcia with goat cheese and fried dough. The art of pork curing has always been at the center of Norcia's gastronomic tradition. The term "norcino" (one who specializes in the techniques of processing and maturing of meat) was born in the XII century, almost a thousand years ago. Pork conservation has been practiced in this area since the time of the Sabines (people who inhabited the ancient Italian Peninsula before the founding of Rome).

• Uovo su Crema di Patate e Tartufo*
  Fried soft egg with truffled potato velouté

• Paté di Pesce Persico con Insalatina di Fiori ed Erbe Spontanee
  Olive oil-whipped perch paté on crostini with herb salad and black truffle-sherry vinaigrette. Umbria is a landlocked region with a great fishing lake: Lago di Trasimeno. Since the time of the Etruscans, lake fish have been preserved by whipping with olive oil. It is nowadays a delicacy found in many trattorie along the shores of the Trasimeno.

• Crespella Ripiena di Formaggio al Forno con Besciamella Tartufata*
  Baked cheese crepe with bechamel and black truffle sauce. ($5 supplement)

Primi

• Penne alla Norcina all'Antica*
  Penne pasta with pork sausage, white wine, ricotta, black truffles (not included). The harshness of winter, the difficult agriculture, and the distance from the main routes that connect Umbria with other regions. This isolation has always pushed the local populations to grow, raise, and consume their own products. One example is this pasta that combines locally made sausages, ricotta, and truffles.

• Ravioli di Pecorino con Crema al Laticelloe Zafferano di Cascia*
  House-made Pecorino cheese ravioli, saffron, buttermilk cream

• Ciriole alla Ternana*
  Hand-made Umbrian long pasta with tomato sauce, chili, pecorino, parsley, olive oil

• Maltagliati con I Ceci
  Marjoram-scented chickpea soup with pasta ribbons and olive oil

• Gnocchi alla Collescipolana*
  Hand-rolled bread gnocchi with tomato, borlotti bean, pork ragu. A classic winter Umbrian pasta, this is a recipe that has roots in peasant cooking. For the poor, it was meant as a single dish that had to satisfy the needs of a complete meal

Secondi

• Grigliata Mista di Carne
  Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes

• Filetto al Sagrantino su Cicoria Brasata e Polenta di Roveja*
  Pan-seared pork tenderloin with Sagrantino wine, raisins, pine nuts, and traditional Umbrian wild pea polenta. The Umbrian wild pea or roveja, was first cultivated by Neolithic people living on a plain in the Sibillini mountains. It is believed by some researchers to be an ancestor of the common pea. In past centuries, roveja was a staple in the diet of the herders and farmers who lived in the mountains. In ancient Rome, it was used to make "puls" a sort of porridge. Roveja was still consumed in the Middle Ages but was forgotten over time. More recently a few local producers have revived this ancient but rare legume.

• Fricco all'Eugubina*
  Umbrian stew of chicken, lamb, and rabbit "Gubbio-style" braised in wine, tomato, garlic, rosemary, sage, bay leaf, juniper

• Luccio al Grechetto*
  Sautéed northern pike with asparagus, basil, Grechetto wine sauce

• Torello alla Perugina*
  Roasted beef top round carpaccio with anchovy-caper sauce. This is a local dish of Peruggia. It is the staple of Ristorante "La Rosetta," a member of "Ristorante Buon Ricordo," a guide that promotes staple cuisine throughout Italy with their hand-painted terracotta plates.

Dolci

• Crescionda Spoletina
  Chocolate-amaretti custard cake with crème Anglaise. This traditional cake hails from the medieval town of Spoleto but it is popular all over Umbria.

• Salame del Re
  Cake roll-filled with chocolate pastry cream and strawberry preserves. The name "Salame del Re" begin appearing in documents dating back to 1700, when this dessert traditional of the Aniene Valley near Rome, was produced exclusively for the nobles. Other scholars believe that it was first made in Umbria and then spread to neighboring Tuscany.

• Gelato alla Liquirizia con Composta di Rabarbaro e Lampone
  House-made licorice gelato with rhubarb and raspberry compote

• Panna Cotta
  Chilled milk custard with fresh berries

• Classico Tiramisu' di Ristorante Bartolotta dal 1993
  Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa