Un viaggio in Italia
La Cucina Triestina
Culinary journey to Trieste
March 28 - May 1
Executive Chef Juan Urbieta| Sous Chef Elliot Mumpy | Sous Chef Ben Smalley
Traditional Trieste Cuisine
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
Minestra de Bobici
Traditional Trieste soup of corn, borlotti beans, potatoes, smoked pork
A Habsburg city of Trieste was under the Austro-Hungarian Empire from 1509 to 1919 and was only recently annexed to Italy in 1954. Trieste is culturally indebted to the Balkans, Venetians, Austrians, Greeks and Jews. The blend of different cultures brought a strong influence of culinary traditions of Central European and Mediterranean cuisines to Trieste. This soup is a clear example of such diverse influences.
Polpette di Prosciutto Cotto e Patate su Fonduta di Montasio
Crispy potato and ham croquettes with Montasio cheese fondue
Antipasto Triestino
Prosciutto di San Daniele del Friuli, rye bread crostini with Liptauer cheese spread, “sardoni in savòr” (pickled onions and fried sardine)
The name Liptauer is derived from the German name Liptau for the region of Liptov in northern Slovakia. The cheese is part of the regional cuisines of Slovakia, Hungary, Austria, Slovenia, and Trieste, Italy. San Daniele is the sweetest and most delicate of all Italian prosciuttos. The first evidence of pig farming in the area dates from the 11th and the 8th centuries B.C. But curing started with the arrival of the Romans. Friuli is nestled between the Carnian Alps and the Adriatic Sea, creating ideal conditions for curing meat such as low humidity and good ventilation which allows a better preservation of the meat.
Gratinati di Mare
Gratineed scallops, razor clams, mussels, shrimp ($7 supplemental)
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Primi
Choose one of the following pasta courses
Gnocchi de Pan al Sugo di Goulash
House-made bread gnocchi with braised beef goulash and Grana Padano
Tagliolini con Busara di Gamberi
Hand-cut thin ribbon pasta with sautéed pink shrimp, cherry tomatoes, onions, garlic, parsley
The term busara is disputed between different etymologies. According to some, the term “busara” comes from the large earthenware or iron pot used to prepare this dish on fishing boats. Another version claims it derives from the Venetian dialect “bugiarda” (lie, trick). In the past, sailors used fish and shellfish scraps that they were unable to sell instead of the more expensive langoustines, flavored with tomato sauce and red wine. In doing so, they passed off a faux soup of leftovers, cooked in the “liar style.” Busara is popular throughout the upper Adriatic from Trieste to Venice.
Pasticcio di Prosciutto alla Triestina
Trieste-style baked prosciutto lasagna
Spaghetti Freschi all’Aneto con Granzievola
Fresh dill spaghetti pasta with spider crab, brandy, cream, tomato ($5 supplemental)
Fusi con Crema di Baccala, Porri e Olive Nere
Hand-rolled fresh pasta quills with creamy salt cod, black olives, crispy leeks
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Secondi
Choose one of the following main courses
Grigliata Mista di Carne
Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, garlic-rosemary roasted potatoes
($7 supplemental)
Caldaia “Buffet Da Pepi dal 1897”
Traditional boiled dinner of pork collar, fresh pancetta, “cragno” sausage, Prague ham, served with the traditional sauerkraut, mustard, and fresh horseradish accompaniments
A caldaia is a large pot used to cook boiled meats and sausages. A Buffet in Trieste has no correlation to that of the American concept. Buffets or “spacetti” in local dialect are a real institution in Trieste where locals enjoy the so called “rebechin.” Rebechin is a typical Triestine snack. It could be something hot and affordable to munch on, eaten by every social class, enjoyed on a quick break from work, in between meals, to meet friends, etc. An Austro-Hungarian legacy, buffets of Trieste offer a taste of Central Europe such as the historic “Buffet Da Pepi,” founded in 1897.
Lubijanska
Sautéed breaded pork cutlet stuffed with prosciutto and Montasio cheese
Filetto d’Orata con Pomodorini, Olive, Capperi e Patate al Forno
Baked Mediterranean sea bream with cherry tomatoes, olives, capers, fingerling potatoes
Gulasch Triestino
Braised beef in red wine, onions and Hungarian paprika ($5 supplemental)
A dish of nomadic shepherds of the Hungarian prairie, called Gulyás. They brought cattle to the markets of Moravia, Vienna, Nuremberg, and Venice. Paprika was not an original ingredient, it was added at the end of the nineteenth century. The dish began to spread to the surrounding countries, ending up on the tables of noble families.
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Dolci
Choose one of the following desserts
Palacinke al Refosco con Marmellata di Mela
Red wine crepe filled with apple purée
The recipe for palacinke is widespread in Hungary, Istria, and Trieste but does not contain butter like a classic French crepe.
Gelato all crema affogato al Illy
House-made vanilla gelato “drowned” in Illy espresso with whipped cream and cocoa
Founder of world-famous Illy Caffe, Francesco Illy, worked in the coffee and cocoa bean trade in his youth. His hometown, the port of Trieste, was the main entryway of coffee bean imports arriving in Italy from around the world. Ristorante Bartolotta has been a proud partner of Illy Caffe since we opened our doors in 1993.
Torta di Cioccolato Amaro
Flourless chocolate cake with vanilla bean creme anglaise
Budino di Mou Salato
Chilled sea salt caramel pudding with dark chocolate ganache
Classico tiramisu’ del Ristorante Bartolotta dal 1993
Our signature version of this classic dessert of layered mascarpone mousse, Savoiardi cookies, espresso, cocoa
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