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Insalata mista

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

Patata Ripiena alla Laurenzanese

Potato gratin with pezzente salami, egg, pecorino

Involtino di Melanzana con Salsa alle Acciughe

Ricotta-filled eggplant roll with a savory anchovy sauce

Rafanata

Baked egg, horseradish, potato frittata

Pecorino canestrato di Moliterno IGP alla piastra con crema di cime di rapa

Grilled Lucanian pecorino with broccoli raab purée.  
($4 supplemental)

Canestrato di Moliterno is an ancient cheese made in the town of Moliterno since the Middle Ages. The hand-made curd is pressed inside of baskets (canestre), hence the name “canestrato”

Acquasale dei Pastori

Grilled bread topped with egg, IGP cruschi peppers, leeks, grated ricotta. 

Acquasale is a peasant food prepared by fishermen and farmers to eat while at work. While the more common version is made with bread, olive oil, tomato, and oregano, the shepherd’s version is made with egg and dried peppers.

Lagane e Ceci (Laane cu li miccule)

Ancient wide ribbon pasta with braised chickpeas, garlic, chili, Parmigiano-Reggiano. 

Lagane is almost certainly the first version of pasta in Italy as it is known today. The first official recipe to mention it is found in “De Re Coquinaria” (On the Subject of Cooking) of Apicius, the oldest known cookbook dating back to the 1st century AD.

Trittico lucano con Crema di Zucchine e Ricotta

Trio of pasta shapes (strascinati, orecchiette, fusilli) with zucchini and ricotta pesto

Schiaffoni al Sughetto di Gallinella

Tube pasta with Mediterranean red gurnard ragu
($5 supplemental)​​​​​​​

Strascinati alla Lucana

Hand-made pasta with pezzente salami ragu, pork rind, horseradish, tomato, basil, pecorino ($4 supplemental)

According to a 15th-century chronicle, in 1494, captains Paolo and Camillo Vitelli invaded the area of Monteleone to aid the French king Charles VIII to conquer the Kingdom of Naples. One day, at the castle of Vetranola, the brothers were tired and hungry, so they ordered the women to set the table and serve them. Resentment induced the women of the castle to prepare a miserable plate of “poorly seasoned noodles.” The brothers were enraged by this carelessness, and they ordered the male prisoners to be bound and dragged to death by a horse. Initially, the pleading of the women was to no avail; only the daring proposal of a young girl had an effect when she offered to change the despised noodles into a substantial meal. She concocted a dish with pancetta, fresh sausages, eggs, and pecorino cheese, skillfully transforming those noodles into a prestigious dish that the brothers enjoyed immensely. The happy improvisation of a charming maid spared the men of the castle and the one she loved from death.

Tagliatelle Mollicate con Alici e Noci “Tumacë me tulë”

Traditional thin ribbon pasta with anchovy-walnut sauce and breadcrumbs.

The origins of this dish date back to the end of the 15th century, when an Albanian colony of the Byzantine rite moved to the town of Barile to escape the invasion of the Balkans by the Ottomans. Their influence is reflected in the local cuisine.

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes
($8 Supplemental)

Petto di pollo alla Potentina

Pan-seared chicken breast with stewed tomatoes, parsley, potatoes, chili, garlic

Baccalà all’Aviglianese

Baked cod with potatoes and IGP Senise peppers.

Salt cod was essential for the populations of the Lucanian inland, a hilly area far from the sea. Easy to store and transport, it was a popular alternative to meat dishes in the early 1900s.

Gran ragu Lucano

Lucanian-style ragu of veal, pork sausage, lamb braised in tomato ($6 supplemental)

Maiale e peperoni sott’aceto

Grilled pork shoulder with sweet pickled peppers, scented with clove, bay, garlic 

Bocconotto Lucano di Limone

Baked pastry filled with lemon cream

Paparotta Lucana al semolino (Bbašcanèšchë)

Traditional rustic grape custard scented with cinnamon

Mousse di Pecorino Moliterno con Frutta Secca e Miele di Castagno

Pecorino mousse with nuts and chestnut honey

Panna Cotta

Chilled milk custard with fresh berries

classico tiramisu' del Ristorante Bartolotta dal 1993

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