Charming tavern serving a seasonal menu of creative Italian fare plus wine by the glass & bottle.
Nestled in a historic brewery building in downtown Wauwatosa, Ristorante Bartolotta dal 1993 is the flagship of The Bartolotta Restaurants. Opened in 1993, Ristorante Bartolotta serves handmade pasta and rustic Italian cuisine in a cozy, intimate setting.
4.4 – 409 reviews $$$ • Italian restaurant
Menu
| Un Viaggo to Basilicata | |
| Antipasti | |
| Insalata Mista Field greens with fresh vegetables, olive oil, red wine vinegar |
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| Patata Ripiena alla Laurenzanese Potato gratin with pezzente salami, egg, pecorino |
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| Involtino di Melanzana con Salsa alle Acciughe Ricotta-filled eggplant roll with a savory anchovy sauce |
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| Rafanata Baked egg, horseradish, potato frittata |
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| Pecorino Canestrato di Moliterno IGP alla Piastra con Crema di Cime di Rapa Grilled Lucanian pecorino with broccoli raab purée. Canestrato di Moliterno is an ancient cheese made in the town of Moliterno since the Middle Ages. The hand-made curd is pressed inside of baskets (canestre), hence the name “canestrato”. ($4 supplemental) |
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| Acquasale dei Pastori Grilled bread topped with egg, IGP cruschi peppers, leeks, grated ricotta. Acquasale is a peasant food prepared by fishermen and farmers to eat while at work. While the more common version is made with bread, olive oil, tomato, and oregano, the shepherd’s version is made with egg and dried peppers |
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| Primi | |
| Lagane e Ceci (Laane Cu li Miccule) Ancient wide ribbon pasta with braised chickpeas, garlic, chili, Parmigiano-Reggiano. Lagane is almost certainly the first version of pasta in Italy as it is known today. The first official recipe to mention it is found in “De Re Coquinaria” (On the Subject of Cooking) of Apicius, the oldest known cookbook dating back to the 1st century AD |
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| Trittico Lucano con Crema di Zucchine e Ricotta Trio of pasta shapes (strascinati, orecchiette, fusilli) with zucchini and ricotta pesto |
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| Schiaffoni al Sughetto di Gallinella Tube pasta with Mediterranean red gurnard ragu. ($5 supplemental) |
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| Strascinati alla Lucana Hand-made pasta with pezzente salami ragu, pork rind, horseradish, tomato, basil, pecorino. According to a 15th-century chronicle, in 1494, captains Paolo and Camillo Vitelli invaded the area of Monteleone to aid the French king Charles VIII to conquer the Kingdom of Naples. One day, at the castle of Vetranola, the brothers were tired and hungry, so they ordered the women to set the table and serve them. Resentment induced the women of the castle to prepare a miserable plate of “poorly seasoned noodles.” The brothers were enraged by this carelessness, and they ordered the male prisoners to be bound and dragged to death by a horse. Initially, the pleading of the women was to no avail; only the daring proposal of a young girl had an effect when she offered to change the despised noodles into a substantial meal. She concocted a dish with pancetta, fresh sausages, eggs, and pecorino cheese, skillfully transforming those noodles into a prestigious dish that the brothers enjoyed immensely. The happy improvisation of a charming maid spared the men of the castle and the one she loved from death. ($4 supplemental) |
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| Tagliatelle Mollicate con Alici e Noci “Tumacë Me Tulë” Traditional thin ribbon pasta with anchovy-walnut sauce and breadcrumbs. The origins of this dish date back to the end of the 15th century, when an Albanian colony of the Byzantine rite moved to the town of Barile to escape the invasion of the Balkans by the Ottomans. Their influence is reflected in the local cuisine |
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| Secondi | |
| Grigliata Mista di Carne Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes. ($8 supplemental) |
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| Petto di Pollo alla Potentina Pan-seared chicken breast with stewed tomatoes, parsley, potatoes, chili, garlic |
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| Baccalà all’Aviglianese Baked cod with potatoes and IGP Senise peppers. Salt cod was essential for the populations of the Lucanian inland, a hilly area far from the sea. Easy to store and transport, it was a popular alternative to meat dishes in the early 1900s. |
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| Gran Ragu Lucano Lucanian-style ragu of veal, pork sausage, and lamb braised in tomato |
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| Maiale e Peperoni Sott’Aceto Grilled Mediterranean acorn-fed pork shoulder with pickled sweet peppers and mushrooms ($7 supplemental) |
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| Dolci | |
| Bocconotto Lucano di Limone Baked pastry filled with lemon cream |
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| Paparotta Lucana al Semolino (Bbašcanèšchë) Chilled grape custard scented with cinnamon, toasted meringue. Chilled grape custard scented with cinnamon, toasted meringue |
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| Mousse di Pecorino Moliterno con Frutta Secca e Miele di Castagno Savory pecorino mousse with candied walnuts and chestnut honey |
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| Panna Cotta Chilled milk custard with fresh berries |
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| Classico Tiramisu’ del Ristorante Bartolotta dal 1993 Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa |
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| Traditional Lucanian Dinner | |
| Un Antipasto your small starter appetizer |
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| Un Primo your small pasta course |
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| Un Secondo your main course |
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| Un Dolce your small dessert or fruit |
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| Un Viaggio Nelle Isole Italia | |
| Antipasti | |
| Insalata Mista Field greens with fresh vegetables, olive oil, red wine vinegar |
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| Isole Borromee-Cozze al Gorgonzola Atlantic mussels steamed with wine, cream, gorgonzola |
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| Procida-Insalata Procidana di Limoni Sweet lemon salad with mint, garlic, olive oil, chili. In the Island of Procida, the wives used to prepare this light and substantial dish for their husbands who went to work in the fields. Procidan lemons are sweet with an edible rind and pith. Lemons were already appreciated in the area in the times of the ancient Romans. But with the barbarian invasions they disappeared along with the gastronomic traditions of the Roman Empire. It was the Arabs who reintroduced the cultivation of lemon in the area |
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| Gallipoli-Polpette di Polpo alla Gallipolina Fried Mediterranean octopus “meatballs” |
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| Burano-Moeca in Saor $4 supplemental. Fried soft-shell crab with Venetian sweet and sour onions, raisins, pine nuts. This dish of humble origins embodies the Islands’ maritime culture and trading history. The saor preparation prolonged seafood shelf life, making it popular among fishermen who stocked their vessels with it. Raisins and pine nuts which reflect the area’s history as a trading hub and major player on the Silk Road, were eventually added to the preparation |
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| Capri-Classica Insalata Caprese $4 supplemental. Classic salad of mozzarella “fior di latte,” heirloom tomatoes, basil, olive oil. A couple of theories exist about the birth of this world-renowned salad. One claims that the first person to assemble this salad was a particularly patriotic bricklayer who wanted to pay homage to the colors of the Italian flag by filling a sandwich with ingredients that recalled the flag colors of the Italian Republic. A second theory claims that in the early 1920s, Filippo Tommaso, founder of the futurist movement, hosted a dinner at the Hotel Quisisana in Capri. Marinetti had trouble digesting heavy pasta dishes, so the menu featured the light salad for the first time |
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| Primi | |
| Torcello-Risotto alla Torcellana Creamy vialone nano rice whipped with porcini mushrooms, vegetables, Grana Padano |
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| Elba-Penne in Barca Pasta quills with sautéed clams, onions, egg, cream. This dish was created by Elbano Benassi, a cook from Portoferraio. Benassi was the first communist mayor of the post-war period and a pioneer of the tourist industry of the Island |
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| Murano-Tagliolini alla Granseola ($5 supplemental). Hand-made ribbon pasta with spider crab, tomato, cream, white wine |
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| Ventotene-Paccheri con Pescatrice e Capperi Pasta tubes with sautéed monkfish, capers, cherry tomato, white wine, parsley |
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| Venezia-Bigoli in Salsa Traditional Venetian thick spaghetti with stewed anchovy-onion sauce. Spaghetti has been made in Venice since the times of the “Serenissima (sovereign) Republic of Venice”, 13th century. One day, while in Cathay, Marco Polo sent for provisions. At the village, the servant observed women preparing long strands of pasta which were then cooked in boiling water and seasoned. He reported everything to Marco Polo who made spaghetti known throughout Venice upon his return |
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| Secondi | |
| Grigliata Mista di Carne $8 supplemental. Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes |
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| Lido Venezia-Sampiero e scampi alla carlina con Tortino di Radicchio e Patate $10 supplemental. Sautéed John Dory and langoustine with capers, pickled gherkins, tomatoes. Giuseppe Cipriani opened the renowned Harry’s Bar of Lido Venezia in the 1950’s. His daughter Carla who was considered “the best cook in the family”, created a dish that bears her name and would become a staple of the restaurant |
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| Grado-Sguasseto de Masurin Seared spiced Mallard duck breast with white polenta. The cuisine of the Grado Lagoon is almost entirely fish-based, but this traditional spiced duck is popular during hunting season. Particularly prized is the mallard duck, abundant in the Friulian lagoon |
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| Procida-Luvaro al Sale Filet of Mediterranean pink sea bream roasted on a salt bed, served with lemon and olive oil. Fish is king in Procida, the boats called “paranze” return to the port of Marina Grande at around four in the afternoon attracting tourists, restaurateurs, and locals. Among all fish, luvaro is a very popular one in the kitchens of the island. Among locals, one of the favorite preparations is that with salt; a simple recipe, with the main purpose of enhancing the flavor of the fish |
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| Ischia-Coniglio alla Fumarola Rabbit leg baked in a pouch with vegetables, olive oil, Mediterranean herbs. The islanders incorporate the local geography into the cooking process of this traditional recipe. Chicken is wrapped and buried in scorching sand, heated by the energy radiated from nearby thermal springs of this volcanic island. The beaches of Maronti and Sant’Angelo are famous for these hot sands whose temperatures can reach up to 82 degrees Celsius (180 F) making them optimal for roasting chicken, fish, potatoes, vegetables, and even eggs |
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| Dolci | |
| Chioggia-Torta Ciosota Carrot-radicchio cake with spiced mascarpone cream. The first production of this cake took place in 1927 in a pastry shop in Chioggia; according to the register of “The Artisan Confectioners of Chioggia”. This dessert features the town’s most iconic export, the world-famous radicchio |
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| Sirmione/Isola del Garda-Cassata Gardesana con Olio Extravergine d’Oliva Frozen sheep’s milk ricotta mousse with almonds, chestnut honey, candied citrus, raisins; finished with Garda DOP olive oil |
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| Ischia-Zeppola Ischitana Fried pastry with vanilla cream and amarena cherries. Neapolitan gastronome Ippolito Cavalcanti, Duke of Buonvicino, imprinted on paper the first recipe for zeppole in 1837. According to a legend, when the sacred family escaped to Egypt, Joseph the carpenter was also a peddler of fried rustic cakes to support his family in a foreign land. All fathers of the world, like Joseph, provide for their family, for this reason, zeppole are the typical dessert for Father’s Day in Italy! |
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| Panna Cotta Chilled milk custard with fresh berries |
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| Venezia-Classico Tiramisu’ del Ristorante dal 1993 Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa |
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… View more
Order and Reservations
Reservations: opentable.com
Contact Ristorante Bartolotta dal 1993
Address: 7616 W State St, Wauwatosa, WI 53213
Phone: (414) 771-7910
Website: https://www.bartolottas.com/ristorante-bartolotta?utm_campaign=Google-My-Business
Hours
| Sunday | 5–9PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5–9PM |
| Thursday | 5–9PM |
| Friday | 5–9PM |
| Saturday | 5–9PM |
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