Gino Restaurant Menu

o's GinP A S T A T O G O ENTREE 1 GARLIC BREAD (VEG) $8.00 2 GARLIC BREAD WITH MOZZARELLA CHEESE (VEG) $9.00 3 GARLIC BREAD WITH MOZZARELLA CHEESE & BACON $10.00 4 ARANCINI BALLS - (VEG) 2 PIECES $10.00 3 PIECES $14.00 WITH NAPOLITANO SAUCE - SPICY OR MILD 5 MARINATED EGGPLANT WITH A HINT OF CHILLI ON ITALIAN CRUSTY BREAD (VEG) (V) $15.00 6 BRUSCHETTA (VEG) (V) $12.00 SALADS 7 WARM BEAN SALAD (VEG) (V) $15.00 8 ITALIAN GARDEN SALAD (VEG) (V) $10.00 9 CHICKEN & AVOCADO SALAD WITH AN ITALIAN STYLE DRESSING $19.00 PASTA 10 LINGUINE PUTTANESCA $20.00 (TOMATO, ANCHOVIES, OLIVES AND CAPERS) 11 SPAGHETTI ALLA BOLOGNESE $15.00 12 PASTA ALLA CARBONARA $15.00 13 PASTA ALLA CARBONARA WITH MUSHROOMS $16.00 14 TORTELLINI CON BOLOGNESE $18.00 15 PENNE ARRABIATA (SPICY ITALIAN SAUSAGE) $18.00 16 PENNE MILD ITALIAN SAUSAGE $18.00 17 RAVIOLI CON BOLOGNESE $18.00 18 LASAGNE AL FORNO $20.00 19 SPAGHETTI MEATBALLS $20.00 20 GNOCCHI ALLA BOLOGNESE $18.00 ( V E G ) V E G E T A R I A N ( V ) V E G A N P L E A S E A S K F O R G L U T E N F R E E P A S T A O P T I O N S F U N C T I O N A N D C A T E R I N G P A C K A G E S A V A I L A B L E o's GinP A S T A T O G O VEGETARIAN DISHES (VEGAN OPTIONS AVAILABLE) 21 GNOCCHI NAPOLETANA $18.00 22 GNOCCHI WITH WARM BEAN SALAD $20.00 23 PASTA NAPOLETANA $18.00 24 VEGETARIAN PASTA $18.00 25 SPINACH & RICOTTA TORTELLINI $18.00 26 CANNELLONI STUFFED WITH SPINACH & RICOTTA $20.00 27 GNOCCHI PESTO $18.00 28 CROSTINA DI ZUCCHINI WITH CHIPS & SALAD $22.00 WITH WARM BEAN SALAD $22.00 PIZZA 29 PLAIN PIZZA $15.00 (GARLIC BASE / OREGANO / SALT) 30 MARGHERITA $15.00 (MOZZARELLA / TOMATO SAUCE) 31 HAM OR HAM & PINEAPPLE $15.00 (MOZZARELLA / TOMATO SAUCE TOPPED WITH HAM & PINEAPPLE IF DESIRED) 32 NAPOLETANA $18.00 (ANCHOVIES / BLACK OLIVES / MOZZARELLA / TOMATO SAUCE) 33 GINO'S SPECIAL $18.00 (BOLOGNESE SAUCE WITH A CHOICE OF TOPPINGS FROM ABOVE) 34 CHICKEN & BACON BBQ $18.00 (CHICKEN / BACON / MOZZARELLA / BBQ SAUCE) EXTRA OLIVES $1.00 EXTRA CHEESE $1.00 ( V E G ) V E G E T A R I A N ( V ) V E G A N P L E A S E A S K F O R G L U T E N F R E E P A S T A O P T I O N S F U N C T I O N A N D C A T E R I N G P A C K A G E S A V A I L A B L E o's GinP A S T A T O G O MEAT DISHES 35 STEAK, CHIPS & SALAD $27.00 (WITH A CHOICE OF SAUCE) 36 CHICKEN PARMIGIANA WITH CHIPS & SALAD FULL SERVE $24.00 1/2 SERVE $18.00 37 CHICKEN PARMIGIANA WITH SPAGHETTI NAPOLETANA $20.00 38 BEEF SCHNITZEL WITH CHIPS & SALAD $18.00 39 BEEF SCALLOPINI (THIN SLICES OF BEEF SERVED WITH A CREAM OF MUSHROOM AND WHITE WINE SAUCE) SERVED WITH CHIPS AND SALAD $20.00 SERVED ON A BED OF LINGUINE $20.00 SAUCES PEPPER MUSHROOM DIANE FROM THE SEA 40 BATTERED FISH WITH CHIPS & SALAD $18.00 41 PESCE FRITTO SERVED WITH CRUSTY BREAD $20.00 (PAN FRIED WHITE FISH WITH ONIONS & CHILLI) DESSERTS 42 ITALIAN TIRAMISU WITH CREAM $9.00 43 MAMA'S NEAPOLITAN TART WITH CREAM $10.00 44 ICE CREAM (3 SCOOPS) $6.00 ( V E G ) V E G E T A R I A N ( V ) V E G A N P L E A S E A S K F O R G L U T E N F R E E P A S T A O P T I O N S F U N C T I O N A N D C A T E R I N G P A C K A G E S A V A I L A B L E.

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ANTIPASTO SALUMERIA ZUPPE RISOTTO GF POLENTA FRIES , gorgonzola dip 10 SALUMI with fresh seasonal vegetables 19 GF STRACCIATELLA Prosciutto di Parma, capocollo, salsiccia Calabrese 22 POLPETTINE in tomato sauce 12 GF with porcini mushrooms 23 homemade taralli, olives Egg drop, spinach, chicken broth, parmigiano reggiano 10 ARANCINI rice balls stuffed with ragu, melted mozzarella 12 GF with fresh clams, mussels, calamari, tiger shrimp 24 GF PROSCIUTTO + FORMAGGIO GF MINESTRONE SPIDUCCI seasoned, grilled sirloin steak skewers 12 Prosciutto di Parma, hot salami, Italian cheeses, 23 Zucchini, potatoes, beans, celery, carrots, 10 caponata, olives POMODORI spicy tomato broth Bruschetta 10 GF FORMAGGI GF Mozzarella di bufala, vine ripened tomatoes, basil, 19 PASTA + FAGIOLI Selection of soft + hard Italian cheeses, 21 SECONDI extra-virgin olive oil, balsamic vinegar White + Romano bean soup, pancetta, 11 walnuts, honey peppered pineapple GF POLLO MATTONE GF ditalini pasta, spicy tomato broth Seasonal tomato wedges, red onions, black olives, basil, 14 Roasted free range chicken, rosemary, garlic, 28 oregano, extra-virgin olive oil, balsamic vinegar GF BURRATA heirloom carrots, roasted potatoes Traditional Italian cheese, Prosciutto di Parma, 24 FUNGHI arugula, aged balsamic vinegar POLLO PARMIGIANA GF Grilled portobello, oyster + cremini mushrooms, 17 Breaded boneless organic chicken breast, melted mozzarella, 29 extra-virgin olive oil, trufﬂed balsamic vinegar parmigiano, tomato sauce, Tuscan kale, roasted potatoes PIZZA CARPACCIO GF TONNO SCOTTATO
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V Pasta E Fagioli Appetizers / Antipasti V Bruschetta Genovese Eggplant
Soups SMALL LARGE V Pasta e Fagioli Traditional Italian white & red bean soup with fresh pasta 4 5 .. Appetizers / Antipasti V Bruschetta Genovese Eggplant Rollatino FRESH TOMATOES , ONIONS , SEASONED WITH PESTO , FRESH EGGPLANT SLICES ROLLED & FILLED WITH RICOTTA CHEESE , SPINACH MOZZARELLA ON TOASTED BREAD , WITH PARMESAN CHEESE & LACED WITH TOMATO SAUCE 5.50 7.00 Fried Calamari FRESH CALAMARI , FRIED & SERVED WITH YOUR CHOICE OF MILD OR SPICY SAUCE 9.50 Roasted Peppers and Prosciutto PROSCIUTTO , FRESH TOMATO , MOZZARELLA , ROASTED PEPPERS , WITH OLIVE OIL , FRESH BASIL & GARLIC 8.50 Mussels al Salto PRINCE EDWARD ISLAND MUSSELS , GARLIC , OREGANO , OLIVE OIL , YOUR CHOICE OF RED OF WHITE SAUCE 7.50 Calamari Balsamico FRIED CALAMARI SPECIAL SAUCE : GARLIC WALNUTS , OREGANO , WHITE WINE , BALSAMIC VINEGAR 10.00 V Portobello Polenta PORTOBELLO MUSHROOMS SAUTEED WITH SUN DRIED TOMATOES , FRESH ROSEMARY , GARLIC & OLIVE OIL , OVER POLENTA 9.00 V Napoleone GRILLED PORTOBELLO MUSHROOM , ROASTED PEPPERS , GRILLED EGGPLANT , TOMATO AND FRESH MOZZARELLA , DRIZZLED WITH OLIVE OIL & BALSAMIC VINEGAR 9.00 Meatballs Ricotta Chicken Gorgonzola BEEF AND PORK MEATBALLS IN A TOMATO SAUCE TOPPED WITH A CHICKEN BITES SERVED IN A CREAMY GORGONZOLA , MUSHROOMS SCOOP OF FRESH RICOTTA CHEESE SAUCE 6.95 6.95 V Burrata FRESH MOZZARELLA WITH A CREAMY FILLING SERVED WITH FRESH TOMATO , SEASONED WITH OLIVE OIL FRESH BASIL AND BALSAMIC GLAZE 7.00 House Specialty Rollata HOMEMADE PASTA , ROLLED IN A FILLING OF SAUSAGE , BEEF , BAKED IN A CREAMY MUSHROOM TOMATO
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Spaghetti Bolognese Bolognese Sauce Is One of Those Recipes That Everyone Should Learn to Cook
Spaghetti Bolognese Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli-con-carne or even a cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. Nutritional information per portion (420g): Energy Fat Saturates Sugars Salt 1408kJ 333kcal 9.3g 2.9g 6.9g 0.3g 17% 13% 14% 8% 5% Wheat (gluten)* of an adult’s reference intake. Typical values per 100g: energy 335kJ/79kcal. Equipment Ingredients Weighing scales Serves 4 Sharp knife 1 medium onion Chopping board 1 garlic clove Peeler 1 carrot Small bowl x 2 100ml boiling water Measuring jug 2 x 5ml spoons olive oil Kettle 1 x 5ml spoon dried oregano Measuring spoons 300g lean minced beef Saucepans (or deep 400g can chopped tomatoes frying pan) x 2 2 x 15ml spoons tomato Wooden spoon puree Can opener 300g uncooked spaghetti Colander Black pepper (optional) * Presence of allergens can vary by brand – always check product labels. If you serve food outside the home you must make allergen information available when asked. Top Tips • You could leave the carrots unpeeled but ensure that all soil is removed before cooking. • To avoid using two saucepans, cook the pasta first and put to one side. Then cook the sauce and stir the pasta into the sauce until reheated. www.letsgetcookingathome.org.uk LGC062 Spaghetti Bolognese Method Something to try next time 1. Peel and finely chop the onion and garlic. • Add extra vegetables for a healthier sauce, such 2.
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Barely Bolognese
Indeed, pasta never had it so good, but... Sauces’n Love Fresh Sauces go... BEYOND PASTA n Italy, scarpetta is the way to show bruschetta toppings sauces for all of your appreciation for a meal. This tradition favorite and new recipes – over fish, poultry Iis performed at the end of a meal when or meat – as a condiment, sauté sauce, there is still a bit left on the plate. Do quick & easy meal or easy appetizers for Scarpetta by dragging a piece of bread entertaining. across the plate to scoop up the last bite! It’s a way to compliment the chef and they will Many of our recipes are the creations of love you for it! our extended family; our customers! We welcome your creative input. Convenient meal solutions for many savory recipes. Ready in 10 minutes! Use Sauces’n Email us today: Love & Scarpetta fresh sauces, pestos and [email protected] No sugar or preservatives added ever. Be my guest and enjoy the passion. From my table to yours. With love. WWW.SAUCESNLOVE.COM Sauces’n Love BARELY BOLOGNESE All NATURAL helper for hamburger is the new Meatless Meat Sauce! Inspired by quick & easy meal solutions, we’ve recreated this old favorite to reintroduce a 10 min. homemade Bolognese! Ingredients: Tomatoes, onions, carrots, celery, extra virgin olive oil, fresh organic marjoram, salt & pepper For more information visit us on the web at: WWW.SAUCESNLOVE.COM All natural helper for hamburger is the new Meatless Meat Sauce! Inspired by quick & easy meal solutions, we’ve recreated this old favorite to introduce an all natural version of homemade Italian meat sauce: Bolognese! In a skillet sauté ground beef and spicy sausage (cut open from casing) for fi ve minutes.
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Aglio Olio Carbonara Bolognese Quattro Formaggi Jalapeno Pesto
All prices are subject to service charge and GST APPETIZERS & SALAD PASTA Antipasto Platter 19.8 choice of one: Selection of cold cuts meats served with Spaghetti / Tagliatelle / Fettuccine extra virgin olive oil, baguette, and pickles Aglio Olio 12.8 Grilled Hokkaido Scallops 21.8 Virgin olive oil, garlic, and chilli padi Teppan grilled Hokkaido scallops, EVOO whipped avocados, and bacon dust Carbonara 16.8 Pecorino romano and smoked bacon Rumours Caesar Salad 12.8 Baby romaine, croutons, reggiano, Bolognese 16.8 and cherrywood smoked bacon Minced wagyu beef and tomato Greek Salad 12.8 Feta cheese, cucumber, tomatoes, PIZZA black olives, mixed salad, toast bread, and lemon vinaigrette Quattro Formaggi 23.8 Blue cheese, emmental, tomato sauce, Vietnamese Fried Spring Rolls (3 pcs) 10.8 mozzarella, and parmesan Spring rolls, prawn, pork, mushroom, carrot, and vermicelli noodle Jalapeno Pesto Chicken 25.8 Jalapeno, chicken, tomato sauce, pesto, mozzarella, dried tomatoes, and garlic SOUPS AND NOODLES Calzone 25.8 Creamy Mushroom Soup 15.8 Folded pizza, bolognese sauce, mozzarella, Button mushroom, butter, and onion and mushrooms Tom Yum Seafood Soup 15.8 Seafood Pizza 27.8 Prawns, clams, mussels and squid in Mixed seafood, tomato sauce, mozzarella, house-made tom yum broth and black olives Vietnamese Wagyu Beef Pho 17.8 Tom Yum Seafood Pizza 27.8 Sliced wagyu karubi, rice noodle, onion, Mixed seafood, house-made tom yum sauce, beansprouts, and fried spring roll emmental, lemongrass, and lime leaves Ham and Rocket 27.8 Smoked ham, mortadella
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Spaghetti Alla Bolognese
SPAGHETTI ALLA BOLOGNESE Bolognese sauce is a meat-based sauce for pasta originating in Bologna, the capital city of Emilia-Romagna, in Northern Italy. This sauce is a perfect topping for Spaghetti Agnesi. Curiosity: the properties of TOMATOES. The tomato is botanically a fruit, but it is considered a vegetable for culinary purposes. It is rich in lycopene, which is considered to be one of the most powerful natural antioxidants. To make any sauce with tomato, it is better to use plum or Roma tomatoes. They are usually oval in shape, meatier and juicier than most other varieties of tomatoes. Preparation time = 35 min. Ingredients for 4p • 320g AGNESI spaghetti pasta • 300g beef • 50g carrot • 50g celery stalk • 50g onion • 5 spoons tomato sauce • Half cup of still, dry white or dry red wine • 1 teaspoon of salt and pepper • 2 spoons of olive oil Preparation: Chop the soffritto of vegetables (onion, carrot and celery stalk) and fry in olive oil until soffritto is soft. Add ground beef and simmer gently while stirring constantly. Add the wine and tomato sauce, and leave to simmer for about 20 minutes. Season it with salt and pepper according to taste. Add AGNESI spaghetti pasta cooked according to package directions, stir to coat, and transfer to a bowl. Sprinkle with parmesan. Buon appetito! PENNE ALL’ AMATRICIANA Sugo all'amatriciana is a traditional, zesty Italian pasta sauce, based on guanciale (salt-cured pork jowl), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine.
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Antipasti Gamberi Al Limone Arancini Di Riso Calamari E Zucchine Fritti
Antipasti Gamberi al Limone Floured and Sautéed Shrimp, Lemon Cream, Garlic, Herbs 9 Arancini di Riso Fried Rice Balls, Grana Padano, Bolognese Sauce 9 Calamari e Zucchine Fritti Squid, Zucchini floured fried, Spicy Marinara Sauce, Citrus Aioli 11 Zuppa e Insalate Pasta e Fagioli Thick Pasta and Bean Soup, Carrots, Fresh Herbs 7 Zuppa di Zucca Butternut Squash Soup, Braised Escarole, Pancetta 7 Misto Baby Greens, Goat Cheese, Diced Cucumber, Radish, Celery, Roasted Tomato, Prosciutto di Parma 7 Caesar Crisp Romaine Lettuce, House made Croûtons, Baked Parmigiano Tuile 7 Caprese Tomato Slices and Fresh Mozzarella di Latte, Basil and EVOO 8 Pizza Thin crust pizza using house made dough and Mozzarella Gluten Free Pizza Shells Available add $2 Salmone Affumicato Smoked Salmon, Ricotta and Fresh Mozzarella, Grana Padano, Fresh Dill 16 Funghi Mozzarella, Tomato Sauce, Variety of Wild Mushrooms 14 Amatritiana Mozzarella, Tomato Sauce, Smoked Pancetta, Red Onions, Spicy Pepper 14 Margherita Mozzarella, Tomato Sauce and Basil 13 Capricciosa Tomato Sauce, Mozzarella, Artichokes, Mushrooms, Pancetta, Black Olives 15 Calabrese Tomato Sauce, Mozzarella, Spicy Cappacola, Hot Peppers, Cappacola 14 Bianco Ricotta and Mozzarella, Parmigiano-Reggiano 13 consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions Gran Insalate Insalata Caesar e Pollo 13 Grilled Chicken Breast, Romaine Lettuce, Parmigiano-Reggiano Tuile Insalata di Mare 15 Cold Salad-Shrimp,
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Pasta (Tomato Sauce)
PASTA (TOMATO SAUCE) Spaghetti with Meatballs $15.00 Spaghetti with meatballs in a tomato bolognese sauce Penne Amatriciana $15.00 Bacon, onion, garlic, chilli & fresh basil in a tomato sauce Penne al Diavolo $15.00 Italian sausage, mushrooms & chilli in a tomato sauce Lasagna $16.00 Our homemade lasagna Spaghetti Marinara $18.00 Fresh seafood with chilli in a tomato sauce Gnocchi Sorrentino*$16.00 Homemade potato dumplings with mozzarella cheese & basil in a tomato sauce Linguine Salmone $18.00 Smoked salmon & zucchini in a cream & tomato sauce Linguine Gamberi $18.00 Linguine with prawns and chilli in a tomato sauce Vegan Ravioli* $18.00 Egg free ravioli filled with vegetables and quinoa in a tomato sauce Rigatoni Al Tonno $16.00 Tuna, onions, capers and cherry tomatoes in a chilli tomato sauce Penne Napolitana $15.00 Spaghetti Bolognese $15.00 PASTA (CREAM SAUCE) Penne Zucca* $15.00 Pumpkin, fetta, spinach and cherry tomatoes with a dash of cream and topped with shaved parmesan Spaghetti Carbonara $15.00 Bacon, onions, egg, garlic & parmesan cheese Tortellini $16.00 Filled with veal in a cream sauce with mushrooms Rigatoni Truffle* $17.00 Sundried tomatoes and snow peas in a creamy mushroom truffle sauce Four Cheese Ravioli $17.00 Filled with four cheeses and served with spinach and mushroom in a cream sauce. Penne Pollo $15.00 Marinated chicken, sundried tomatoes, mushrooms & garlic in a cream sauce Linguine Firenze $18.00 Linguine with prawns & scallops in a pesto cream sauce Gnocchi Boscaiola* $18.00 Homemade potato dumplings with
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Insalate E Zuppa Pollo En Carne Antipasti Pesce
INSALATE E ZUPPA ANTIPASTI LE PASTE — — — — — — Pappardelle Della Foresta $25 Pasta E Fagioli $8 Gamberoni Al Pernod $16 House made pappardelle, seasonal wild forest mushrooms, crispy Northern Italian bean soup made Abruzzese style Pan seared colossal shrimp with hand selected wild mushrooms pancetta, shallots with Cognac demi glace and truffle essence — — in a Pernod pan au jus served over soft polenta Insalata Di Bietole $13 — — Local beets, fried goat cheese, walnuts with a house blend of — — Fettuccine Calabrese $29 Calamari Alla Griglia $14 Fresh fettuccine tossed with gulf shrimp, hot soppressata, baby greens with a lemon vinaigarette Rhode Island calamari marinated, grilled, sliced and presented in grape tomatoes and asparagus in a pink grappa sauce a radicchio bowl with roasted garlic aioli Insalate Tre Colori — $13 — — — Spaghetti Alla Chitarra Con Vongole Arugula, endive, radicchio, granny smith matchstick, toasted Lacci Di Scarpe $11 — — pine nuts, goat cheese with lemon olive oil vinaigrette Shoestring zucchini flash fried, fresh mint, basil, shaved $23 ”A mulberry street favorite” Chopped cherrystone clams, garlic, Parmigiano Reggiano and Uncle Eddie’s famous marinara sauce Insalata Cesare — $13 — parsley, and baby clams tossed in with house made guitar string pasta — — Traditional Caesar salad, hearts of romaine, anchovies, shaved Calamari Fritti $14 — — parmesan, house made croutons and dressing Flash fried day boat calamari with cherry peppers, served with Fusilli Al Cinghiale Bolognese $24 Homemade fusilli served with
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Simple Bolognese Sauce
Simple Bolognese Sauce Recipe shared by Maria Scandariato Adapted from Giada De Laurentiis This is a quick go to recipe and a family favorite. It can be made ahead, frozen, and served to impress! Top your favorite pasta - I like spaghetti and my son likes cellentani - and he usually wins! First time you make it follow the directions - and then modify for your own personal taste! Ingredients 1/4 cup extra-virgin olive oil (if you don’t have this type of oil - use what you have, but note that it will change the taste) 1 medium onion, coarsely chopped (I use a food processor to save time - and add the garlic in with it - but use pulse and make sure the onion doesn’t get juicy) 2 garlic cloves, peeled and coarsely chopped (I use 1 clove - not a fan of too much garlic - I’m a bad Italian - and chop it with the onion in the food processor) 1 celery stalk, coarsely chopped (I use two) 1 carrot, coarsely chopped (I use more than that - at least two) 1 pound ground chuck beef (85% fat - note that you need the fat in the meet) One 28-ounce can crushed tomatoes (any brand will do) 1/4 cup flat-leaf Italian parsley, chopped (I sometime don’t chop and just trough it in- but my family doesn’t mind) 8 fresh basil leaves, chopped (I love basil- so sometimes I add more) Salt and freshly ground black pepper (I actually end up putting about a teaspoon of salt and ¼ teaspoon of pepper - put remember that salt adds flavor and pepper changes flavor - add in moderation - once it’s in you can’t talk it out) 1/4 cup freshly grated Pecorino Romano (I buy it pre-grated - you can get it in the grocery store - if you have parmesan cheese you can use that, but it’s definitely a different flavor - also note that if you are allergic to goat’s milk - ensure that the romano isn’t made with goat’s milk)bigger one - it’s totally fine) ● In a large skillet heat the olive oil.
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IL Pizzaiolo Warrendale
IL PIZZAIOLO In Naples, the pizza maker is a revered craftsman. At Il Pizzaiolo, we honor that tradition every day. We honed our craft in Naples. Our forno napoletano wood-fired oven was built from hand-made bricks and volcanic sand from Mt. Vesuvius. Our Neapolitan pizza dough comes from a 300 year old formula of flour, water, Sicilian sea salt, and yeast that is fermented for long periods at room temperature. All pasta fresca is made in house. The maccheroni is imported from the town of Gragnano, Italy and our pasta is always cooked to order, al dente. We make our fior di latte (fresh mozzarella) daily with cheese curds from Caputo Brothers Creamery. The San Marzano D.O.P. Tomatoes and Mozzarella di Bufala come direct from Italy. In 1996, we opened as Pennsylvania’s first Neapolitan pizzeria. Today, we continue to elevate the fine art of pizza making. We hope you agree that “simplicity is the ultimate sophistication.” Buon appetito. C ATERING MENU ILPIZZAIOLO.COM IL RAGU Family Style Dinner (Serves 6-8) RAGU NAPOLETANO $120 Traditional Neapolitan Sunday dinner. Pasta with Ragu, A N T I P A S T O Pasta Meatballs, Sausage and Beef Braciole ANTIPASTO NAPOLI $75 ZITI POMODORO $70 Assorted Neapolitan Vegetables San Marzano Tomatoes, Garlic, Extra Virgin Olive Oil, Basil SIDES ANTIPASTO MISTO $90 PENNE MARINARA $60 POLPETTE $50 Italian Cured Meats, Cheeses and Vegetables Marinara Sauce, Pecorino Romano Meatballs, Marinara, Pecorino Romano INSALATA CAPRESE $70 PENNE ROSA $70 SALSICCIA $50 Mozzarella di Bufala, Tomatoes, Basil, Extra Virgin
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Soups Appetizers Carpaccio Salads Pastas Risotto
SOUPS PASTAS ZUPPA DI LENTICCHIE 8.25 SPAGHETTI AI POMODORO 16.95 Lentils, celery, onions, carrots and Ditalini pasta. Fresh tomato sauce, garlic and basil. WEDDING SOUP 8.25 SPAGHETTI CON POLPETTE 18.95 Chicken soup with vegetables, Rosalia’s meatballs with fresh spinach and mini meatballs. tomato sauce and basil. SPAGHETTI ALLA BOLOGNESE 17.95 Spaghetti pasta served with Rosalia's homemade bolognese sauce. SPAGHETTI PUTTANESCA 18.50 Spaghetti pasta, fresh tomatoes, black olives, onions, capers, and a touch of virgin olive oil. LINGUINI VONGOLE 19.95 APPETIZERS Linguini pasta in garlic and oil with white or red clam sauce and fresh clams. MOZZARELLA ALLA CAPRESE 13.95 Pierrot Homemade mozzarella and sliced GNOCCHI GORGONZOLA 17.95 tomatoes with basil and light pesto sauce. Gnocchi served in a creamy Alfredo sauce FRITO MISTO DI MARE 17.95 and gorgonzola cheese. Fried shrimp, calamari and zucchini TORTELLINI AURORA 17.95 served with Rosalia's pomodoro sauce. CARPACCIO Round pasta filled with veal in pink cream sauce. *BURRATA 19.95 Fresh and delicate mozzarella cheese AGNOLOTTI ROSALIA 17.95 over slices of tomatoes, served with yellow * CARPACCIO DI MANZO 15.95 Round pasta filled with ricotta squash, zucchini and Prosciutto on top Slices of raw cured beef, parmesan cheese, cheese and spinach in a pink sauce. with a touch of balsamic vinaigrette glaze. Portobello mushrooms with mixed greens on top. RIGATONI AMATRICIANA 17.95 *BRUSCHETTA 12.95 CARPACCIO DI SALMONE 15.95 Toasted Tuscan bread topped with * Rigatoni pasta in a tomato sauce with fresh Slices of salmon, parmesan, Portobello onions, diced pancetta with a delicate mozzarella cheese, prosciutto and Rosalia’s mushrooms and a touch of fresh capers.
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