Menu

Insalata Mista

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

Pappa al Pomodoro

Rustic tomato-bread soup, scented with basil and extra virgin olive oil

Fettunta con Tonno, Fagioli e Cipolla

Grilled bread topped with Tuscan white beans, preserved tuna, red onions, and tomato

Prosciutto del Pratomagno con Coccoli e Stracchino

Fried dough with Tuscan mountain prosciutto and creamy Stracchino cheese ($4 supplemental)

Ciaffagnone Maremmano (l’antenato delle crepe)

Traditional Tuscan crepe with melted butter, pecorino, honey, and cracked black pepper 

The first to prepare “ciaffagnoni” were the cooks at the Rocca Aldobrandesca fortress in Manciano.  They cooked them for powerful families of the XVI century like the Aldobrandeschi, the Orsini, and Caterina de’Medici. Until the 16th century, ciaffagnoni were mainly known in Tuscany. When Caterina de’ Medici married Henry II, King of France, in 1533, she brought her retinue of Tuscan cooks with her, along with “ciaffagnoni”.  The subsequent addition of milk and butter would give birth to the classic French crêpe. 

Pici con Pesto di Cavolo Nero, Briciole e Pecorino

Traditional thick spaghetti with Tuscan kale pesto, toasted breadcrumbs and pecorino 

The history of pici has its roots in the Etruscan era. The 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, believed to be the ancestor of modern-day pici pasta. 

Penne “Alla Vecchia Bettola” 

Pasta quills with vodka, tomato-cream sauce and Parmigiano-Reggiano. 

Alla Vecchia Bettola (Old Tavern) is a well-known trattoria, a favorite spot of true Fiorentini. Far from the tourist areas, this local restaurant serves traditional Florentine and Tuscan cuisine, and this is their signature pasta. The napkins we use are the same ones at Vecchia Bettola, and our friend Massimo helped us source them for Ristorante Bartolotta. 

Risotto alla Fiorentina

Creamy Carnaroli rice whipped with Florentine beef and chicken liver ragu, braised in Chianti wine 
($4 supplemental)

Spaghetti con le Arselle “Costa Versilia” 

Spaghetti with tiny clam ragù, garlic, white wine, parsley, olive oil. 

While vacationing in the beach resort of Forte dei Marmi, on the Tuscan coast, Chef Bartolotta and his family couldn’t stop ordering this pasta for lunch every day at a local restaurant, despite a good selection of other great pastas on the menu. This pasta is the most common sight in restaurants along the Tyrrhenian coast. 

❖ Pappardelle al Sugo d’Anatra (Toscana)

Bartolotta’s signature wide-ribbon pasta with red wine-braised duck ragù 
($6 supplemental)

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes, sautéed bitter greens 
($10 supplemental)

Pasticcio di Vitella Battuta a Polpettone (servito nell'battesimo di Cosimo I de’ Medici)

Historic Florentine-style veal meatloaf with porcini mushrooms, braised in Chianti wine 

“Pasticcio”, a precursor to the modern-day Florentine meatloaf, was served in 1519 at the baptism of Cosimo I de' Medici, the future Grand Duke of Tuscany. Even though the Americas had already been discovered, the use of tomato in cooking was not yet widespread at the time.  It was not called “polpettone” (meatloaf) at first, instead, it appeared on the menu under the much more aristocratic name of "pasticcio di vitella battuta a polpettone"  (veal pie prepared in the style of a meatloaf). 

Orata alla Livornese

Oven-baked Mediterranean sea bream with tomatoes, white wine, garlic, parsley, olives, and pine nuts

Fritto Misto dell'Aia

Tuscan farmhouse-style fried morsels of chicken, rabbit, seasonal vegetables , and fresh lemon 

Cinghiale alle Mele 

Braised wild boar stew served with roasted apple  

Sorbetto al Vino Rosso con Prugne e Frutti di Bosco

Red wine sorbet with fresh plums and wild berries​​​​​​

Crema di Limone “Costa d’Amalfi”

Chilled lemon custard with toasted meringue​​​​​​​

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, and cocoa