Ristorante Bartolotta dal 1993

Venetian-style sautéed tiny sweet shrimp with oven-baked polenta

Countryside savoy cabbage and potato soup."Culinary archaeologist" Davide Veneri found this almost forgotten peasant recipe from the lower Veronese countryside. The ancient sbroeton soup is a testimony to the frugal life of the poor in need of a low-cost but nutritious meal. Pair well with white truffles

Cortina d'Ampezzo-style beetroot-ricotta filled ravioli with sweet butter, sour cream, aged Grana Padano cheese, poppy seeds. Pair well with white truffles

Creamy carnaroli rice with braised chicken, butter, Grana Padano cheese. "Sbirraglia" was a derogatory term given to the Austro-Hungarian soldiers who occupied the Veneto area from the end of the 19th century until the end of the First World War. People referred to them as "cops" (sbirri) , who were not loved by the Venetian population. The occupying soldiers often came to steal chickens while demanding hospitality from local peasant families. To prevent all the chickens from being stolen, the women added rice to the chicken to make a heartier meal, satiating the soldiers' hunger with a single dish. Pair well with white truffles

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Traditional Veronese boiled beef, chicken and cotechino sausage with classic "pearà" sauce. In Verona, a mix of boiled meats with Pearà is the quintessential dish for special celebrations. Pearà (peppery) is a sauce made with breadcrumbs, beef broth, bone marrow, and an abundant addition of black pepper. According to legend, this recipe was created by the court cook of Alboin, king of the Lombards, in '572 AD. Alboin, after defeating Cunimondo, king of the Gepids, married Cunimondo's own daughter, Rosmunda, and celebrated the victory with a banquet. During the festivities, the king made Rosmunda drink wine from her father's skull. The grief-stricken bride fell into depression with the intention of allowing herself to starve. The court cook, hard at work, invented the peara sauce for Rosmunda to "heal her." The queen, thanks in part to the irresistible pearà, recovered from her pain and took revenge on Alboin, becoming the lover of Elmichi (a young warrior) and arranging with him to murder her hated husband. Pair well with white truffles

Roasted turkey with pomegranate and pumpkin purée. Pair well with white truffles

Chilled quince soup with fresh fruit

Classic Piemontese milk custard with marinated berries

Seared duck foie gras, hazelnut, Moscato wine reduction, sautéed pear ($6 supplemental)

Buckwheat polenta, egg yolk, parmigiano and alpine cheese fonduta. Originating in China and Siberia, the first written documents about buckwheat being cultivated in Italy date back to the beginning of the 1500s. Alpine peasants living on the border between Italy and Germany used buckwheat flour to make polenta since ancient times

Meat-filled Piemontese ravioli served in Barbera wine ($5 supplemental)

Egg, ricotta, and spinach raviolo with brown butter and Parmigiano-Reggiano. Often imitated around the world, this pasta was first created by Chefs Nino Bergese "chef of kings, king of chefs" (1904-1977) and Valentino Marcattilii at Ristorante San Domenico, to perfectly pair with truffles. Chefs Paul Bartolotta and Juan Urbieta apprenticed under Marcattilii while studying in Italy ($5 supplemental)

Seared chicken breast with crayfish, mushrooms, fried egg. Napoleon Bonaparte was not a known gourmand, he dedicated only the necessary time to food, he ate in a hurry and never before battles. On the afternoon of June 14, 1800, he was hungry after the most important victory of his life. An unexpected triumph against the Austrian army, marked a crucial moment in the history of Europe, one which made the town of Spinetta Marengo famous and Napoleon glorious. Upon returning from the fighting fields, Napoleon asked Dunand his cook Chef for something to eat. Dunand sent his cooks to look for ingredients in the nearby farms; he didn't have much time to think of a well-thought-out dish with what they brought him, and so he put together chicken, eggs, mushrooms and crayfish, sprinkled them with lemon and a little Cognac, and presented his dish. The success was immediate and definitive, from then on what was immediately named "chicken Marengo" became untouchable. Dunand later tried to modify the recipe, presenting more suitable versions to Napoleon, but every attempt was rejected. The general, superstitious as he was, demanded that it always be prepared in the exact same way as on the day of the battle at Marengo

Barolo-braised beef with polenta. In the 1700s, many cooks of the wealthy Piedmontese families traveled to France to apprentice, bringing back this wine-braising technique. The recipe was adapted to highlight a local gem, Barolo wine. The combination of a luxurious wine with a humble cut of beef became a staple of an entire region

Warm apple-raisin crepe with vanilla bean gelato

Sea salt-caramel pudding with dark chocolate ganache

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