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assaggi della cucina
Rucola E Parmigiano arugula, lemon and shaved parmigiano				6
Lasagna traditional lasagna with pork and beef ragu and béchamel sauce				8
Zuppa di Farro farro di garfagnana igp soup				7
Pancia pork belly cooked in its own fat with ciccerchie beans, dandelion, and crispy skin				9
Costina spicy tuscan spare ribs, slow-cooked with tomatoes, rosemary and garlic				6
Cicerchie Crostini toasted tuscan bread with wild chick pea puree				6
Insalata di Barbabietole roasted beets with shallot-chardonnay vinaigrette				5
Caponata sweet-and-savory sicilian eggplant relish				5
Sette Fagioli republic of beans heirloom seven-bean salad				6
Verdura del Giorno leafy green of the day				5
Insalata di Asparagi sliced asparagus, radishes, arugula, grated hard-cooked egg and parmigiano				6
Tortino di Patate E Piselli crispy croquette of crushed potatoes, english peas and pecorino fresco				6
Cipolline in Agrodolce small sweet-and-sour onions cooked in balsamic vinegar until tender				5
Zuppa Primavera spring vegetable soup garnished with parmigiano and herbs				7
Trippa Alla Parmigiana stewed honeycomb tripe with tomatoes and parmigiano				7
Peperoni con Capperi fire-roasted peppers marinated with anchovies and capers				6
Mezzi Rigatoni All'amatriciana artisanal pasta with cured pork, red onions and tomatoes				7
Insalate Pontormo cesare's signature salad of soft- scrambled egg, pancetta and market greens				7
Risotto di Zucchini E Pesto risotto with zucchini and basil pesto				8
Acciughe Marinate white anchovies marinated in extra virgin olive oil and vinegar with radicchio trevisano				7
Torta di Porri				7
assaggi di salumi
Il Parmacotto - Eel Pahr-mah-koh-to our signature prosciutto cotto, or cooked ham. delicately flavored, this boneless ham is brined for several days then cooked in steam ovens until juicy and tender
Prosciutto Arrosto - Proh-shoo-toh Ar-roh-sto imported from parma. fresh, boneless ham, steamed slowly then roasted for 14 hours. mild and tender in texture with a golden exterior
Porchetta Toscana - Pohr-keht-tah Toh-skahn-nah in italy, porchetta usually refers to a spit-roasted, stuffed pig. our porchetta toscana, is made using tender pork loin, seasoned with garlic and tuscan herbs, bound in pork belly, and oven-roasted
Arista - Ah-ree-sta slow-roasted pork loin, seasoned with salt, pepper and various spices. this superior cut of pork certainly lives up to its name - arista, from the greek aristos, meaning "the best"
Prosciutto Toscano Grigliato - Proh-shoo-toh Toh-skah-noh Greel-lee'yah-to from san gimignano, this flavorful ham is made in the tuscan tradition rubbed with rosemary, black pepper and garlic, then grilled
Mortadella di Bologna (igt) - Mohr-tah-dehl-lah Dee Boh-lohg-nah finely ground, cooked pork sausage, a staple in bologna. rose-colored, dotted with cubes of pork fat. light, yet full of flavor. with or without pistachios
Prosciutto di Parma (dop) - Pro-shoo-toh Dee Pahr-mah the ferrari of italian pork products. this shiny red, hind thigh of hog, rimmed with pure white fat, is simply irresistible. salt cured and air-dried between 18 and 36 months
Prosciutto San Daniele (dop) - Pro-shoo-toh Sahn Dahn-ee'eh-leh salt-cured, aged ham from san daniele del friuli generally darker and sweeter than its rival from down south in parma
Guanciale - Goo'ahn-chee'ah-leh cured pork jowl. this cheeky salume, a kitchen staple in lazio and abruzzo, has a rich, slightly spicy, pork flavor. considered the key to successful pasta alla carbonara or all'amatriciana
Pancetta - Pahn-cheht-tah pork belly, cured but not smoked. it's bacon, only better. served thinly sliced, or used in cooking, where its distinct flavor is essential
Speck Alto Adige (igt) - Spehk Al-toh Ah-de-jay dry-cured, smoked ham from alto-adige, in northeastern italy. its garnet color and smoky flavor are instantly recognizable
Bresaola - Breh-sah-oh-lah air-dried, salted beef taditionally from lombardy, deep red, with a gratifyingly gamy flavor. often found sliced paper thin, topped with olive oil, lemon juice and freshly ground black pepper
Finocchiona - Sah-lah-meh Fee-nohk-keeoh-nah a zippy, tuscan-style salame, seasoned with fennel, or finocchio. full of flavor, it pairs well with mild foods like the salt less bread of tuscany
Cacciatorino - Kah-chee'ah-toh-ree-noh this pocket-sized salame originated as a snack for piemontese hunters, or cacciatori. now popular all over italy, recipes vary from region to region
Milanese - Mee-lah-neh-seh a speckled, salame, originally from codogno, near milan. made with lean pork meat, beef and pork fat, ground separately, seasoned with salt, pepper, white wine and spices
Coppa - Kohp-pah salted pork collar, placed in a casing and aged for 4 or 6 months to develop its characteristically tangy flavor. not to be confused with coppa di testa, one of many italian names for headcheese
Soppressata - Soh-prehs-sah-tah a coarsely ground, dry-cured sausage popular in southern italy. made with lean pork meat, pork fat, and spices of infinite combination
Selezione del Salumiere let our salumiere put the perfect selection together for you choose the size
formaggi
Pecorino Paglia E Fieno - Toscana hard sheep's milk cheese aged in hay
La Corte 3 Latte - Piemonte bloomy rind soft cheese of cow, sheep and goats milk
Taleggio (dop) - Lombardia piemonte, soft-washed rind, cow's milk cheese
Gorgonzola Dolce - lombardia, Piemonte semi-soft, blue-veined cow's milk cheese
Parmigiano-reggiano Vecchio - Emilia hard cow's milk cheese, aged 24 months
Parmigiano-reggiano Stravecchio - Emilia hard cow's milk cheese, aged 36 months

wines

vini bianchi
Pinot Grigio 2007 vignaal, friuli			9	36
Ansonica, Catarratto 2007 donna fugata, sicilia			10	40
Riesling 2007 lamberti, veneto			10	40
Arneis 2008 cairel, piemonte			12	48
Tocai Friulano 2007 beltrame, friuli			12	48
Gavi 2008 principessa gavia, piemonte				45
Bianco Monte Carlo 2006 fattoria la torre, toscana				48
Sauvignon Blanc "winkl" 2007 terlan, alto adige				60
Gewurztraminer 2005 colterenzio, cornel, alto adige				65
Pinot Bianco 2007 jerman, friuli				75
Special rose’ of the Month le rose 2007, regaleali, sicilia			10	40
vini rossi
Montepulciano talamonti, abruzzo			10	40
Sangiovese donna laura, toscana			10	40
Neprica 2007 tormaresca, puglia			11	44
&Quot;donna ta" Nero d’ Avola 2006 alessandro di camporeale, sicilia			11	44
Dolcetto D’alba 2007 prunotto , piemonte			12	48
Chianti Classico 2005 bucciarelli, toscana			12	48
Aglianico sacravite 2006, basilicata			12	48
Merlot 2005 casale del giglio, lazio			13	52
Nero d’avola, Cabernet 2003 tenuta rapitala, sicilia			16	60
Trescone 2004 lamborghini, umbria				56
vini spumante
Proseco Nv drusian, veneto			10	40
Franciacorta ca del bosco, lolbardia				75
Frandiacorta bellavista, lombardia				90
Grand Brut Rose Nv perrier jouet				150
Champagne 2000 dom perignon				270

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