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Antipasti Insalate Affettati/Salumi Formaggi Pizze Secondo Contorni

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Antipasti Insalate Affettati/Salumi Formaggi Pizze Secondo Contorni menu antipasti pizze olives: calabrese-style / molto piccante (very spicy) - 3 rianata: tomatoes / pecorino cheese / anchovies / sicilian trittico d’olive: trio of house-cured & marinated olives; oregano / e.v.o.o. - 13 casteveltrano / nocellara / nera - 5 rianella: tomatoes / fresh mozzarella / pecorino cheese / burrata: burrata cheese / prosciutto / crostino / olio nuovo - 18 anchovies / sicilian oregano / e.v.o.o. - 15 caponatina con burrata: burrata / sicilian ratatouille - 13 paesana: mozzarella / sautéed rapini / sausage / ventaglio di melanzane: eggplant carpaccio / roasted bell cherry tomatoes - 15 peppers / goat cheese crostino - 8 margherita: tomato sauce / mozzarella / basil - 14 calamari al nero: fried squid ink calamari / lemon aioli -11 calabrese: tomato sauce / fresh mozzarella / spicy salami / asparagus con prosciutto: grilled asparagus / soft poached gaeta olives - 16 egg / prosciutto / gorgonzola - 9 umbra: robiola cheese / crimini mushrooms / umbrian black trippa: romana-style tripe / tomato / pecorino cheese - 9 truffles - 19 insalata di polipo: mediterranean octopus / celery / carbonara: mascarpone / pecorino / guanciale / egg - 16 parsley vinaigrette - 10 mare chiaro: calamari / shrimp / clams / mozzarella / garlic / polpettine della nonna: baked meat balls - 9 parsley - 18 carciofini fritti: fried artichoke hearts / lemon aioli - 9 capricciosa: tomato sauce / mozzarella / artichoke hearts / gamberetti al aglio e olio piccante: shrimp / garlic / prosciutto cotto - 16 quattro formaggi: mozzarella / provola / fontina / spicy chili oil - 11 gorgonzola - 15 parma: fresh mozzarella / prosciutto di parma / arugula / insalate scaglie di parmiggiano - 16 locale: local organic greens / red wine vinaigrette - 5 napoletana: tomato / mozzarella / capers / anchovies - 11 di carciofi: thinly-sliced raw baby artichoke hearts / shaved tropea: smoked mozzarella / fennel sausage / roasted parmesan / olio e limone dressing - 10 tropea onions - 16 santorini: spinach / kalamata olives / feta cheese / cherry boscaiola: tomato sauce / fresh mozzarella / mushrooms / tomatoes / olio e limone dressing - 9 sausage - 15 rughetta e scaglie di parmiggiano: arugula / shaved parmesan - 7 calzone: ricotta / sausage / escarole / provolone / chives - 13 di sanguinello: blood orange / fennel / e.v.o.o.-cured olives - 8 mista: radicchio / arugula / endive - 8 *keep an eye out for the brown pizza plate – if your pizza is served on it, favorite: chopped salad; romaine hearts / julienned salami / let us know & your pizza’s on the house! mozzarella / garbanzo beans / red onions / red wine vinegar - 11 di bietole: roasted beets / pistachio / ricotta salata - 7 secondo speciale del giorno: special of the day - a.q. pane e bruschette (bread is ordered à la carte) fett’unta: garlic-rubbed toasted country bread / contorni olio nuovo e.v.o.o. - 3 rapini aglio, olio e peperoncino (piccante) - 6 pane alle erbe & sale di salina: pizza bread / herbs / garlic / escarole con formaggio fuso: escarole / melted fontina cheese - 5 sicilian sea salt from trapani - 5 patatine fritte: fries / pecorino / herbs - 5 focaccia al formaggio: fontina / ricotta / parmiggiano - 9 cavalfiore fritte: fried cauliflower / lemon aioli - 5 crostini ai fegatini e guanciale: tuscan-style chicken liver / guanciale / capers / parsley / crostini - 7 crostini di ricotta: honey / almonds / cherries / crostini - 6 dolci nduja con crostini: creamy, spicy calabrian pork sausage / crostini – 8 panna cotta alla nocciola: house made chocolate-hazelnut panna cotta - 8 crostatina di mele: house made upside-down apple affettati/salumi tarte tatin / white chocolate gelato - 8 prosciutto di parma: dry-cured, nutty / emilia romagna - 10 budino di zucchero di canna: butterscotch pudding - 8 prosciutto san daniele: dry-cured, sweet / friuli-venezia giulia - 11 pesche allo zenzero: caramelized roasted peaches / prosciutto americano: apple wood smoked speck / la quercia / candied ginger - 9 organic / california - 9 crema all’arancia: orange balsamic italian flan – 8 cacciatorino: robust hunter’s-style; spicy / fra mani / california - 5 semifreddo di mandorle: almond semi-freddo / figs - 8 finocchiona: firm fennel salami / toscana - 5 biscotti assortiti: assorted biscotti - 6 mortadella: ground pork sausage cold cut / emilia romagna - 5 gelati and sorbetti: espresso / white chocolate / malaga (rum speck: juniper-flavored salt-cured, smoked ham / alto adige - 6 raisin) / roasted almond / strawberry / mango - 7 terrina di paté: black pepper country-style paté - 8 see glossary section on placemat for translation of italian food terminology. salame gentile: artisanal dry, coarse-ground salami / fra mani / california – 6 soppressata: dry-cured salami / the “new pepperoni” / puglia - 6 porchetta: moist, boneless pork roast / roma / lazio - 7 buon appetito affettati misti: mixed slices / chef’s selection - 18 salumi e formaggi assortiti: chef’s selection of meats and cheeses - 23 chi mangia bene, vive bene. who eats well, lives well. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ formaggi miscellaneous: 20% gratuity added for parties of 6 or more. corkage fee: $20 per 750ml bottle. scaglie di parmiggiano: shaved parmesan / emilia romagna - 6 limit two 750ml bottles–or the equivalent thereof–per table for parties of 6 or fewer. latur: rich, buttery blend of cow, sheep and goat milk / piemonte - 6 no outside wine/alcohol permitted for parties of 7 or more. pecorino gregoriano: organic sopravvissana sheep milk; mushroomy, salty & sweet / abbruzzo - 7 particulars: pizza bar | wine bar | full bar | take-out crema di lopez: semi-soft, sharp, nutty young sheep milk / lazio - 4 gorgonzola cremificato: pungent, sweet, creamy cow milk / lombardia - 5 lunch: monday-saturday, 11:30am-2:00pm robiola bosina: silky, mushroomy, salty-sweet cow & sheep milk / piemonte -5 dinner: nightly from 5:00pm ricotta maritata: spicy aged ricotta / abruzzo - 7 11 w. victoria st. santa barbara tel: 805.899.2699 oliopizzeria.com ricotta alla cenere: ricotta covered in ash; creamy, nutty, sweet / abruzzo - 7 pecorino pepato: intense black peppercorn-studded sheep milk / sicilia - 6 Join us next door at Olio e Limone Ristorante for your next authentic Italian fine caciocavallo: salty, smooth aged cow milk provolone/ sicilia - 4 dining experience. 3 selezioni - 12 Private dining in the Cucina Room for up to 40 guests. 5 selezioni - 18 olioelimone.com 7 selezioni - 23 .
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