Vittorio Cucina

Vittorio Cucina

Back to restaurant

Restaurant Menu

ANTIPASTI

MIXED GREEN SALAD With house dressing or oil and balsamic vinegar

VITTORIO'S SIGNATURE(Umbria) Mixed green salad topped with shrimp sauteed in eutruscan balsamic sauce.

MIXED VEGETABLE BUFFET Italy's most praised vegetables, Grilled, sautéed or marinated. See display

PROSCIUTTO and MELLON (Veneto)

FRIED CALAMARI( Sicilia )

CALAMARI LUCIANA( Napoli ) Olive, capers, tomato, wine, garlic and oil sauce.

MOZZARELLA CAPRESE ( Napoli ) Made daily on the premise. Served with fresh sliced tomato and basil.

SCAMORZA alla GRIGLIA( Abruzzi ) Smoked Mozzarella cheese, served grilled with sautéed pepper.

ROAST RED PEPPER ( Abruzzi ) Sautéed in garlic and olive oil with anchovy, olives and capers.

GRILLED EGGPLANT( Puglie ) Topped with tomato sauce, fresh mozzarella, parmigiano and basil.

SHRIMPS( Liguria ) " American white " Fried or in marinara sauce.

CARPACCIO (Torino) Thin sliced filet of prime Angus served on a bed of mixed green salad, topped with Parmigiano Reggiano, sliced mushroom, artichoke, sliced fresh tomato.

 

SOUP

 

PASTA e FAGIOLI

REAGION'S FEATURED SOUP

 

GARDEN FRESH VEGETABLES
Subject to seasonal availability, ask your waiter

 

ESCAROLE Sautéed in garlic and olive oil, olives and capers.

ARTICHOKE Sautéed in garlic and olive oil, olives and capers.

ZUCCHINI And onion sautéed in garlic flavored oil.

STRING BEANS Sautéed in garlic and oil, with almonds.

STRING BEANS Simmered in tomato sauce and basil.

BROCCOLI E RABE Sautéed in garlic and oil, hot pepper.

SPINACH Sautéed in garlic and oil.

CARROT Sautéed in butter and peach shnapps.

POTATO Cottage fry, steak fry, diced sautéed with fresh herbs.

 

FRESH PASTA
(Made daily on premises )

 

"registered in Emilia Romagna as a local dish in Sep. -30- '93"-
World renowned "VITTORIO'S WHEEL" Fresh fettuccine+, served in a Wheel of classic Parmigiano Reggiano. No butter, no cream, yet heavenly!!! minimum order of two required

GNOCCHI(Napoli) Potato dumplings, served with fresh tomato sauce, basil, Mozzarella and Parmigiano Reggiano.

FETTUCCINE with BOLOGNESE RAGU'(Bologna) Veal meat, onion, celery, carrot, nutmeg, bay leaf, in lite tomato sauce.

RAVIOLI(Torino) Filled with a pate` of beef and spinach, seasoned with nutmeg and Parmigiano. Served with meat based tomato sauce and Parmigiano Reggiano.

TRINETTE al PESTO( Genova ) Fettuccine and original Pesto Sauce made with; Ligurian olive oil, garlic, toasted pinoli nuts, tender fresh basil leaves, Sardinian Pecorino. Served with diced potato and string beans.

FETTUCINE WITH WHITE CHICKEN CACCIATORE Fettucine with white chicken cacciatore Breast of chicken, pan seared in olive oil, garlic, prosciutto, rosemary and sage. Served over our homemade fettuccine+. Ask for "red" if you would like it "stained" with tomato.

PAGLIA e FIENO*( Treviso) Green and white spaghetti ( Spinach and egg ) Served with sautéed shrimps, radicchio, basil, parsley, garlic and olive oil sauce.

 

IMPORTED DRY PASTA
( Barilla, De Cecco )

 

RIGATONI in SALSA VODKA( Toscana ) Meat base tomato sauce, vodka, cream and Parmigiano Reggiano

SPAGHETTI FILETTO di POMODORO(Napoli) Fresh tomato and basil

 

PENNE alla ARRABBIATA( Roma ) Spicey garlic and oil prosciutto, parsley and spice, a touch of tomato and Pecorino Romano.

LINGUINE PUTTANESCA*(Taranto) Garlic and olive oil, anchovy, olives and capers, lite fresh tomato sauce.

PENNE alla NORMA( Sicilia ) Tomato sauce with Eggplant, basil, mozzarella and Pecorino Siciliano

 

RISOTTO
( Asti, Arborio )

 

SAFFRON RISOTTO( Milano ) Tipical milanese, basic rice dish. Served with Grana Padana cheese

SAFFRON RISOTTO( Bolognese ) With bolognese meat sauce and Parmigiano Reggiano

SAFFRON RISOTTO( Piemonte ) With Porcini Mushroom and Parmigiano Reggiano

SAFFRON RISOTTO( Toscana ) With chicken, lite tomato sauce and Parmigiano Reggiano

SHRIMP RISOTTO*( Veneto ) Prepared in langostina sauce.

FISHERMAN'S RISOTTO**( Campania) No saffron. White risotto topped with a secret sauce made with tomato, red wine, pulpo, shrimps, sea scallops, then baked to blend.

  • **Note; minimum of two orders are accepted for this dish. Please allow 40 minutes cooking time. It's delicious ! !
  • * Note; Due to the chemical composition of this dish, no cheese is or should be added. Thank you for not asking.
  • + Note; Fettucine made with egg whites only!

 

PLEASE NOTE: All menu items and prices are subject to change.



 ^Top