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PROSECCO COCKTAILS
PROSECCO 95
A glass of prosecco
BELLINI 118
Prosecco and peach puree
ROSSINI 118
Prosecco and strawberry puree
APEROL SPRITZ 122
Aperol, prosecco and soda
UNA BIRRETTA..
MORETTI ALLA SPINA 72
Ice-cold moret ti draf t, 33cl
APERTIVI
SANBITTER 25
Non alcoholic bit ter
DRY MARTINI 122
Gin, dry vermouth and green olive
NEGRONI 125
Gin, campari and mar tini rosso
OLD FASHIOND 125 Bourbon, angostura bit ters, sugar and soda
NEGRONI SPAGLIATO 125
Campari, mar tini Rosso and prosecco
AMERICANO 118
Campari, mar tini rosso and soda water
STRAWBERRY MOJITO 139
Dark rum, strawberry liqueur, strawberry puree, lime, sugar and mint
ANTIPASTI
ANTIPASTO DELLA CASA 179
Mixed Italian star ters from selected regions
VITELLO TONNATO 155
Thin slices of cold brasied veal with rucola and a sauce made of tuna,
capers, egg, peperoncino, garlic and green olives
TARTARA DI TONNO 165
Tuna fish tar tar with roasted garlic, pine nuts, sun dried thyme tomatoes,
basil mayonnaise, red onions, spring onions, croutons and pecorino toscano
BRUSCHETTA ROMANA 96
Grilled bread with san marzano tomatoes,
garlic, onion, olive oil and basil
CALAMARI FRITTI 139
Crispy poppy fried calamares with lemon aioli
MOZZARELLA CAPRESE 145
Cuore di bue tomatoes with neapolitan buf falo mozzarella,
olive oil, oregano, basil and marinated olives
CARPACCIO ITALIANO 169
Fillet of beef carpaccio with mustard sauce, olive oil,
celery, lemon and parmigiano reggiano
RISOTTO
RISOTTO AGLI ASPARAGI 185
Risot to with green asparagus, white wine and parmigiano reggiano.
Topped with thyme roasted cherry tomatoes and grilled white asparagus
PASTA
SPAGHETTI ALLE VONGOLE 195
Spaghet ti with vongole mussles, cherry tomatoes,
peperoncino, garlic, white wine and parsley
MEZZE MANICHE ALLA NORCINA 189
Mezze maniche with spicy salsiccia, funghi porcini, mushrooms, cream,
white truf f les cream and pecorino toscano
MEZZE MANICHE ALLA CARBONARA DI PAPÁ 169
Carbonara the way dad made them, like in the alleys of Trastevere, Rome..
Mezze maniche stirred in a bowl with guanciale, egg yolk, pecorino romano
and black pepper. “It ’s salty with a lot of peppar and no cream”
TAGLIATELLE AL PESTO GENOVESE 178
Tagliatelle with Genovesian pesto made on basil, rucola, olive oil,
garlic, grana padano, roasted pine nuts and pecorino romano
TORTELLONI AL GORGONZOLA E NOCI 178
Fresh spinach and ricot ta stuf fed tor telloni with gorgonzola,
cream, parmigiano reggiano, rucola and walnuts
PAPPARDELLE AL RAGÚ DI CODA DI MANZO 189
Pappardelle with ox tail ragu, green asparagus, cherry tomatoes,
baby spinach, red wine and parmigiano reggiano
LINGUINE AI FRUTTI DI MARE 192
Linguine with red prawn, vongole, mussles, shrimps, baby octopus,
tomato sauce, garlic, peperoncino and white wine
PESCI
TONNO AI FERRI ALLA EOLIANA 305
Grilled tuna with a sauce of capers, green olives, mint, white wine and
cherry tomatoes. Served with grilled red prawn and mussel risot to
STUFATO DI PESCE 285
Monkfisk cheek, lobster, red shrimp, blue mussels and vongole
braised in white wine, garlic, peperoncino, salvia and cherry tomatoes,
chickpeas and risoni pasta
CARNI
COTOLETTA ALLA MILANESE 329
Breaded veal cutlet with lemon and a rucola and cherry tomato salad.
Served with gnocchi all ’arrabbiata
SALTIMBOCCA ALLA ROMANA 295
Veal schnitzel with san daniele prosciut to, sage, cherry tomatoes
and white wine. Served with grilled ar tichokes and tagliatelle alfredo
FARAONA CON AL ACETO DI MELE 239
Guinea fowl breast with apple vinegar sauce and fagiolini, onions and
cherry tomatoes braised in tomato sauce. Served with Asparagus Risot to
COSTOLETTE D’AGNELLO ALLA GRIGLIA 279
Grilled lamb rack with roasted garlic and chickpea puree.
Served with a tepid salad on asparagus, spring onion, cherry tomatoes,
sheep’s milk cheese, peperoncino, sugar snaps and fresh potatoes
TAGLIATA DI MANZO CON SALSA AL BALSAMICO 325
Tranched grilled f illet of beef with balsamic sauce on a salad bed of rucola,
cherry tomatoes and parimigiano reggiano
CONTORNI
PANE ALL’AGLIO 39
Grilled bread with garlic, parsley and olive oil
INSALATA DI POMODORI E CIPOLLA 49
Tomato salad with red onion, basil, parsely and olive oil
INSALATA VERDE 45
Mixed green salad
BROCCOLI AL PEPERONCINO 49
Fried broccoli with peperoncino and garlic
SPINACI AL BURRO 59
But ter fr ied spinach
DOLCI
TIRAMISÚ 89
Tiramisú
PANNA COTTA AI LAMPONI E NUTELLA 85
Raspberry panna cot ta with nutella sauce and caramelized pecans
TORTA AL CIOCCOLATO 82
Homemade choccolate cake with mint marinated raspberries
and whipped cream
SORBETTO ITALIANO 42
A scope of lemon, blueberry or strawberry sorbet
GELATO ITALIANO 42
A scope of choccolate, pistachio or cappuccino ice cream
TARTUFFO NERO 32
Dark choccolate truf f le
SEMIFREDDO AL FRUTTO DELLA PASSIONE 85
Semifreddo on passion fruit with almond crunch
FORMAGGIO
FORMAGGI MISTI 139
Cheese plat ter with parmigiano reggiano, pecorino toscano
and gorgonzola piccante.
Served with f ig marmalade, grapes and crackers
GHIACCIATI
CAFFÉ ITALIANO 139
Vanilla ice cream, espresso, amaret to, frangelico, borghet ti,
cream and topped with foamed milk
SGROPPINO 139
Lemon sorbet, prosecco, vodka and a dash of gin
MENU PER BAMBINI
SPAGHETTI ALLA BOLOGNESE 78
Spaghet ti with meat sauce
FETTINA DI MANZO 119
Grilled thinly cut f illet of beef with vegetables and fried potatoes
LACTOSE & GLUTEN
We provide lactose free milk , cream and but ter, so most of our dishes can be
made free from Lactose. Please ask the staf f when you order your food.
We make all our sauces with gluten-free flour and we provide gluten-free pasta.
The pasta has to be cooked seprately, so please call and pre-order the pasta
before 4 PM at the latest the same day.
GIVE AWAY A PIECE OF ITALIAN FOOD CULTURE
Give away a dinner or an evening at Italiano to someone you like. Our gif t gards
can be bought with any amount at our restaurants. Please ask the staf f and the
will help you.
ALLERGEN
Ask the staf f about allergens.
PAPÀ ANGELO
Italiano Papà, é una trat toria aperta in onore del fondatore dell’Italiano é mio padre, Angelo Ottobre.
L’arredamento é ispirato agli anni 1940, gli anni in cui lui é nato. La musica é quella che a lui piaceva ascoltare, Frank Sinatra, Tony Bennett, Dean Martin é Lucio Battisti. La cucina é tradizonale, che a lui piaceva di piu.
Amato padre, mentore, migliore amico e capo, questa trat toria é per te. Che ci manchi.
Italiano Papà, the trat toria you are now sit ting in, was opened in honor of Italianos
founder and my father, Angelo Ottobre.
The interior is inspired by the 1940’s, the decade when he was born. The music
is the one he liked to listen to Frank Sinatra, Tony Bennet t, Dean Mar tin and
Lucio Bat tisti. The food is traditional italian food, the food he liked the most.
Loved father, mentor, best friend and boss, this trattoria is for you. We miss you.
Roma, 1949
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