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New Menu Final.Pdf RIPIEN A APERITIV I PROSCIUTTO CRUDO DI PARMA_$10 Better known as the king of prosciutti. Imported from Parma, in the Emilia-Romagna region, where it has been aged for 24 months. MORTADELLA DI BOLOGNA IGP_$10 Imported from Bologna, Italy. Mortadella di Bologna is a heat-cured meat made from pork and pork fat. MOZZARELLA DI BUFALA_$10 Buffalo mozzarella imported from Campania, made from 100% buffalo milk BURRATA_$15 Streched mozzarella filled with stracciatella, a mixture of mozzarella cheese and cream OLIVES_$7.5 Mixed olives. Grown, picked, and cured in Napoli. MIX COLD CUT BOARD $25 A combination of cold cuts including a rotating selection of local artisanal products. PAST A LONG PASTA LONG AND FLAT TAGLIATELLE BOLOGNESE_$20 The real Bolognese, the real Classic. Our tagliatelle are prepared following the traditional “scuola Emiliana”, tipo 00 flour from Molino Grassi, in Parma and free range eggs from Queensland. The Ragu’ alla Bolognese is made following the traditional recipe registered at the Chamber of Commerce of Bologna. CERVO_$25 Traditionally originating in the mountains of Trentino, Alto-Adige. A rich sauce made from Australian venison, juniper, bay leaves, and cloves. BIANCO_$19 A creamy sauce made using just butter and Parmigiano Reggiano. Add imported fresh black truffle (subject to availability): + $8/2g TRENETTE AL PESTO GENOVESE_$15 A contemporary symbol of Italian cooking. Classic Pesto Genovese (fresh basil leaves, pinenuts, extra virgin olive oil, garlic, pecorino and Parmigiano-Reggiano). LONG AND ROUND SPAGHETTI ALLA CHITTARA CACIO E PEPE_$19 From Rome. While Cacio e pepe sounds simple from its ingredients – pecorino Romano DOP cheese and black pepper – it is because of this simplicity that is difficult to perfect. Does it have lemon? NO, Does it have oil? No, Does it have cream? No! it is just cacio and pepper! What else?! The method we use to prepare this dish creates a creamy, peppery effect. BOTARGA_$23 Extra virgin olive oil, garlic and chilli. Topped, of course, with Sardinian Bottarga (cured mullet roe) AMATRICIANA_$20 Originating from the town of Amatrice, Amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. Guanciale (Cured pork cheek) tomato passata, pecorino and black pepper. SPAGHETTI ALLA PUTTANESCA_$17 A San Marzano tomatoes passata simmered with garlic, Sicilian anchovies, taggiasche olives and capers. BIGOLI CO L’ARNA_$25 Bigoli are thick, spaghetti-like pasta from Veneto, Northern Italy. This pasta is made from a combination of semola, type “00” flour and manually extruded through a “bigolaro”. This process creates a very compressed pasta – thick and dense. Buyer beware – they are not undercooked, it’s how they are supposed to be. The Bigoli are served with a slow cooked duck ragu. SPAGHETTI AL POMODORO SAN MARZANO e STRACCIATELLA _$20 A rich tomato sauce made using only San Marzano IGT tomatoes from Campania and topped with stracciatella and extra virgin olive oil. PASTA CORTA RIGATONI ALLA GRICIA-$22 Also knows as white amatriciana. This recipe was born in 400 A.D. in Rome. Black pepper, pecorino romano DOP and guanciale. TROFIE (COMING SOON) CARLOFORTINA A typical dish from Carloforte, in the Island of San Pietro in Sardegna. The population there are the descendants of a Genovese coral fishing community established in the 16th century. This pasta bring the flavour of Genova and Sardegna together, in an explosion of taste. Hand made trofie, fresh made pesto, fresh seared tuna and cherry tomatoes. PESTO DI NOCI We know Genova for its basil pesto, but at Ripiena we are bringing you another classic from the same area, walnut pesto. Walnuts, extra virgin olive oil, garlic, pecorino romano, parmigiano reggiano and milk. PASTA RIPIENA TORTELLINI DI BOLOGNA_$24 Pork loin, Prosciutto crudo di Parma DOP, Mortadella, Parmigiano Reggiano 24 months, eggs and nutmeg wrapped in our free range egg pasta. Our signature dish is now served with cream and Parmigiano Reggiano. TORTELLINI DI VALEGGIO_$24 From Emilia to Veneto. This tortellino, also know as “the knot love” is filled with veal, pork, beef and chicken liver. Served in the traditional butter, sage and topped with Grana Padano. TORTELLI DI ZUCCA_$18 Filled with roasted pumpkin, Parmogiano Reggiano 24 months, smashed amaretti biscuits and a pinch of nutmeg. Served with butter, sage and grated Parmigiano Reggiano. AGNOLOTTI DEL PLIN BRASATO_$24 An iconic dish from Piemonte, agnolotti del plin gets its name from the regional dialect for “pinch,” which is how you made the pasta. To form each agnolotto, you pinch two sheets of pasta together, or “fare il plin,” to create the small pouches. As by tradition, this egg pasta is filled with based veal, pork, spinach and Parmigiano Reggiano. Served with butter and sage. PANSOTI_$20 Typically from the Riviera in Liguria, Pansoti are made using an eggless dough and filled with prebuggiun, e legendary mix of wild herbs, ricotta and Parmigiano Reggiano. This velvety pasta is served with the traditional salsa alla noci (walnut pesto). CAPPELLACCI AI PORCINI_$24 Cappellacci pasta filled with Australian Cup brown mushroom, Italian Porcini, European (Australian when in season) black truffle and ricotta, this hearty dish is Served with melted butter and Grana Padano. Add imported fresh black truffle (subject to availability): +$8/2g DESSERT TIRAMISU_$10 .
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