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LUNCH SALADS VIA SIGNATURE LUNCHES BRAISED SHORT RIB RAGU 16 SHRIMP & BEAN SALAD 14 on cheese ravioli arugula topped with cannellini beans, CHICKEN MARSALA 14 served warm with lemon vinaigrette sautéed chicken breast, prosciutto, and sautéed mushrooms on spaghetti VIA CHOPPED SALAD 15 EGGPLANT PARMESAN 13 diced salami, ham, chicken, provolone, feta, celery, crisp slices of hand-breaded Italian eggplant stacked with red peppers, black olives, capers, tomato, mozzarella, provolone and marinara, red onion with Dijon vinaigrette then baked in a casserole with ziti marinara BUCATINI BOLOGNESE 13 GRILLED CHICKEN CAESAR SALAD 15 rich meat sauce of beef, pork, sausage, with seasoned Tuscan bread croutons a touch of tomato paste and cream 89 Shrewsbury Street, Worcester, MA 01604 SHRIMP SCAMPI 14 BURRATA CAPRESE SALAD 9 pan seared shrimp tossed with grape tomatoes, Telephone: 508.754.4842 fresh burrata mozzarella, tomato, basil, parsley, and a lemon white wine butter sauce served over extra virgin olive oil balsamic reduction spaghetti Facsimile: 508.751.4842 SALMON LIVORNESE 16 www.viaitaliantable.com PAN ROASTED SALMON SALAD 17 pan roasted salmon with tomatoes, red onion, kalamata pan roasted North Atlantic salmon over baby olives, roasted Tuscan potatoes arugula, cubed mozzarella, grape tomatoes, HOURS pesto vinaigrette, balsamic reduction SEAFOOD EN BRODETTO 16 mussels, shrimp, calamari and haddock in a spiced tomato Monday - Thursday 11:30 am - 9:00 pm and saffron broth, fennel, shaved garlic, fresh basil pesto toast Friday 11:30 am - 10:00 pm PASTA & SAUCE TUSCAN HERB & CRUMB CRUSTED HADDOCK 16 Your choice of a half or full order of pasta and sauce 10 / 19 baked, served with Tuscan roasted potatoes and green Saturday 4:00 pm - 10:00 pm beans sautéed with garlic & cherry tomatoes Sunday Brunch 10:30 am - 2:00pm Spaghetti • Ziti • Cheese Ravioli • Bucatini • CHICKEN PESTO SANDWICH 14 panko crusted chicken breast, crisp prosciutto, Sunday Dinner 2:00 pm - 8:00pm Gnocchi • Orecchiette • Gluten-Free Penne pepperonata, arugula, provolone, pesto aioli, fresh Italian bread ALFREDO | MARINARA | BASIL PESTO | VIA MEATBALL SANDWICH 13 VODKA SAUCE two sliced colossal VIA meatballs with provolone, mozzarella, and marinara sauce, fresh Italian bread VIA FAMILY MEALS all items below are served in trays and serve 8-10 people APPETIZERS & SALADS Spaghetti •PASTA Ziti • Cheese & SAUCE Ravioli • Gnocchi • MINI PORK MEATBALLS 23 Orecchiette • Gluten-Free Penne JUMBO SHRIMP COCKTAIL (1 DOZEN) 36 BOLOGNESE SAUCE 65 CAESAR SALAD 30 MARINARA SAUCE 50 INSALATA MISTA 25 ALFREDO SAUCE 50 CHOPPED ANTIPASTO SALAD 40 BASIL PESTO SAUCE 65 ENTRÉES VODKA SAUCE 65 BAKED CHICKEN BREAST 28 OLIVE OIL & GARLIC OR BUTTER 40 PARMESAN RISOTTO 30 BAKED ZITI 45 EGGPLANT PARMESAN 50 MEATBALLS WITH MARINARA 40 SIDE DISHES CHICKEN PICCATA 75 ROASTED BRUSSELS SPROUTS & PANCETTA 32 SAUTÉED GREEN BEANS & TOMATOES 30 CHICKEN PARMESAN 75 TUSCAN ROASTED POTATO 27 GRILLED SALMON 75 GARLICKY SPINACH 30 ZITI WITH ROASTED CHICKEN 75 SHRIMP SCAMPI OVER SPAGHETTI 90 DESSERTS CANNOLI PLATTER (18 cannoli) 40 BAKED HADDOCK WITH TUSCAN HERBS 75 ESPRESSO BROWNIE PLATTER (36 bites) 40 BRAISED BONELESS SHORT RIBS 138 WHOLE CREPE CAKE (10 slices) 60 4/5/21 Before Placing Your Order, Please Inform Your Server if A Person in Your Party has a Food Allergy Before Placing Your Order, Please Inform Your Server if A Person in Your Party has a Food Allergy APPETIZERS GRILLED PIZZAS *Gluten Free Pizza Available* VIA MEATBALL & ITALIAN CHEESE 15 CHICKEN ORZO SOUP House made meatballs with marinated plum tomatoes, Cup 4, Bowl 6 four Italian cheeses, and micro basil All dinnersSIGNATURE include Insalata Mista. ENTRÉES Add Other salads - 6 HEIRLOOM TOMATO MARGHERITA 15 FILET MIGNON fresh mozzarella cheese, garlic oil, micro basil hand cut 8 oz. filet over whipped Yukon gold potatoes36 and grilled asparagus, PAN FRIED FRESH MOZZARELLA 11 crimini mushrooms, charred onions, gorgonzola dolce, and marsala demi CHICKEN CAESAR SALAD 15 BERKSHIRE PORK OSSO BUCCO 29 tomato, mozzarella, provolone braised for hours until fall off the bone tender, served with sautéed mushrooms, sweet peas, and Parmesan polenta, finished with a rich pork reduction sauce JUMBO SHRIMP COCKTAIL (4) 13 FIG & PROSCIUTTO BERKSHIRE PORK CHOP 1/2 Dozen 19, Dozen 36 15 one pound grilled, bone-in Berkshire pork chop glazed with apricot29 preserves, served over a eggplant, asiago, arugula smoked Gouda and bacon risotto cake with crispy fried Brussels sprouts BRAISED SHORT RIBS 30 FRIED CALAMARI 13 SALADS over ziti tossed with toasted walnuts, shiitake mushrooms, and arugula in a light, gorgonzola cream sauce All dinners include Insalata Mista. Add Other salads - 6 VEAL CHOP SALTIMBOCCA marinara sauce 12 oz. grilled Marcho Farm Veal chop over roasted asparagus30 and topped with a rich veal glacé cream sauce, with sautéed mushrooms, prosciutto and fried sage INSALATA MISTA 6 mixed greens, house vinaigrette CHICKEN PICCATA sautéed boneless chicken breast, white wine lemon caper butter25 sauce, spaghetti and roasted tomatoes WARM OCTOPUS SALAD 15 GRILLED CAESAR SALAD 9 CHICKEN PARMESAN 25 grilled octopus, wilted baby arugula, fingerling coins, with seasoned Tuscan bread croutons lightly breaded, sautéed chicken breast served over spaghetti with marinara, melted fresh mozzarella, and Parmesan cheese grape tomatoes and capers over a smoked tomato coulis EGGPLANT PARMESAN BURRATA CAPRESE SALAD 9 crisp slices of hand-breaded Italian eggplant stacked with mozzarella, provolone25 and marinara, then baked in casserole with ziti fresh burrata mozzarella, tomato, basil and an Extra Virgin Olive Oil Balsamic reduction SEAFOOD ENTRÉES P.L.T. & MOZZARELLA 15 SURF, TURF, AND PASTA SPINACH AND GRAPE SALAD 9 lobster tail with lemon basil sauce, prime bistro steak over grilled zucchini30 with salsa verde, and bucatini bolognese A tower of fresh prosciutto, lobster meat, tomato, gorgonzola cheese and walnuts with a fresh mozzarella, basil and balsamic reduction black pepper honey vinaigrette GRILLED SEAFOOD PLATTER 35 grilled seasoned super jumbo shrimp, octopus, sea scallops, artichoke, with a lemon-butter sauce, fresh scallions and cracked black pepper KIDS’ MENU GRILLED SALMON MUSSELS IN SMOKY TOMATO BROTH 13 grilled Salmon over a bed of sauteed baby spinach with cannellini beans, prosciutto25 and confit garlic and finished with a blood orange creme KIDS SALAD 4 LOBSTER RISOTTO sautéed lobster meat with seasoned Roma tomatoes, smokey bacon and local basil29 over a creamy chopped spinach and romano risotto CRISPY PORK MEATBALLS 11 MAC & CHEESE 5 TUSCAN HERB & CRUMB CRUSTED HADDOCK baked, served with Tuscan roasted potato and green beans sautéed with garlic25 & cherry tomatoes agrodolce apricot glaze SHRIMP SCAMPI 8 HOUSE PASTAS STEAK & FRITES 12 All dinners include Insalata Mista. Add Other salads - 6 PROSCIUTTO WRAPPED MOZZARELLA 11 ZITI WITH ROASTED CHICKEN CHEESE PIZZETTE 6 pulled roasted chicken, wild mushrooms, peas, pesto, shallots, tomato, and 24prosciutto in herbed Parmesan cream pan seared, drizzled with balsamic reduction BUCATINI BOLOGNESE CHICKEN PARMESAN 8 bucatini with a rich meat sauce of beef, pork, sausage, pancetta,24 a touch of tomato and cream TRUFFLE FRITES WITH PARMIGIANO THREE MINI MEATBALLS & SPAGHETTI SHRIMP SCAMPI 9 6 pan seared shrimp tossed with grape tomatoes, parsley, and garlic in a white25 wine lemon butter sauce, served over spaghetti thin cut fries with fresh Parmesan and truffle oil CHICKEN FINGERS WITH FRENCH FRIES 6 SEAFOOD ORECCHIETTE 27 shrimp, scallops, mussels, and calamari tossed with orecchiette pasta in a roasted garlic-lemon basil butter sauce PASTA WITH BUTTER, MARINARA THREE MEATBALLS HOUSE MADE RICOTTA ALFREDO, OR BASIL PESTO on spaghetti marinara, with ricotta salata24 and basil 12 6 PASTA & SAUCE grilled crostini and local honey Choice of Pasta: Ziti, Spaghetti, Gnocchi, Cheese Ravioli, Orecchiette,19 Bucatini, Gluten-Free Penne Choice of Sauce: Alfredo, Marinara, Pesto, Vodka SIDE DISHES VIA CHOPPED ANTIPASTO SALAD 15 ROASTED BRUSSELS SPROUTS & PANCETTA 8 DESSERT diced salami, ham, chicken, provolone, red peppers, ESPRESSO BROWNIE SUNDAE 9 OVEN ROASTED ASPARAGUS 8 two housemade brownies enriched with espresso powder, chocolate chips, and espresso frosting. feta, celery, black olives, capers, tomato, Served with a scoop of gelato, chocolate sauce, and whipped cream red onion, Dijon vinaigrette SAUTÉED GREEN BEANS & TOMATOES 5 VIA’S CRÊPE CAKE 9 15 housemade crêpes layered with a cream cheese and mascarpone filling. SINGLE MEATBALL & MARINARA 4 Drizzled with a chocolate ganache and imported Amerena cherries CANNOLI DUO ITALIAN MEAT & CHEESE BOARD 21 traditional vanilla cannoli garnished with chocolate6 chips and powdered sugar TUSCAN ROASTED POTATO 6 Prosciutto di Parma, Italian speck, and salami SCOOPS HOUSE MADE GELATI & SORBETTI GARLICKY SPINACH Vanilla Gelato, Chocolate Gelato,3 Pistachio Gelato, Cookies & Cream Gelato, Coconut Gelato,9 Salted Caramel Gelato, 5 Peanut Butter Chocolate Chip Gelato, Blood Orange Sorbetto, Limoncello Sorbetto alongside Parmesan, Gorgonzola dolce, and Burrata SINGLE SWEET ITALIAN SAUSAGE & MARINARA 4 “MICHELANGELATO” SAMPLER mozzarella. Accompanied by local honey, fig jam, A palette of mini cones made from our housemade Italian gelati and sorbetti. You choose...all one flavor or mix it up and try different flavors and a whole grain mustard sauce PARMESAN RISOTTO 6 5 CONE SAMPLER 9, 10 CONE SAMPLER 15 5/7/21 Before Placing Your Order, Please Inform Your Server if A Person in Your Party has a Food Allergy 5/7/21 Before Placing Your Order, Please Inform Your Server if A Person in Your Party has a Food Allergy.
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  • Catering Menu

    Catering Menu

    2370 Jericho Turnpike, Garden City Park, NY 11040 Phone: (516) 739-0505 Fax: (516) 739-1117 CATERING MENU [email protected] www.unclebacala.com ½ Tray Full Tray ½ Tray Full Tray SALADS (5-7) (10-13) SIDE ORDERS (5-7) (10-13) ________ Romaine Salad 45 80 ________ Meatballs or Sausage 45 80 ________ Romaine & Baby Arugula Salad 45 80 ________ Sausage & Peppers 45 80 ________ Mixed Greens Salad 45 80 ________ Sautéed Spinach or Broccoli 40 75 ________ Salad Caprese 50 90 ________ Sautéed Escarole 40 75 ________ Uncle B’s Salad 50 90 (with Cannellini Beans) ________ Caesar Salad 40 70 ________ Sautéed or Grilled Mixed Vegetables 40 75 ________ Insalata di Pesce 80 150 ________ Sautéed Mixed Mushrooms 40 75 ________ Spinach Salad 50 90 ________ Sautéed Broccoli Rabe 55 100 ________ Bacala (Codfish) Salad 70 140 (with Sweet Sausage) ________ Baked Apple Salad 45 80 ________ Burnt Broccoli 45 80 APPETIZERS ENTREES ________ Clams Oreganata or Casino 55 100 BEEF ________ Mozzarella in Carrozza 55 100 ________ Brasato (Short Ribs) 85 160 ________ Calamari Fritti 55 100 ________ Skirt Steak 115 210 ________ Calamari Arrabiata 60 110 ________ Filet Mignon 130 240 ________ Fried Zucchini 45 80 ________ Pork (apricot, porco, porter house) 85 160 ________ Stuffed Mushrooms 50 90 Asian Skirt Steak 115 210 ________ Cold Antipasto 60 110 CHICKEN ________ Hot Antipasto 60 110 65 120 ________ Parmigiana ________ Bruschetta Toast 30 55 65 120 ________ Francese ________ Chicken Fingers 40 75 65 120 ________ Marsala French Fries 18 40 65 120 ________ Piccata
  • The Geography of Italian Pasta

    The Geography of Italian Pasta

    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).