Organization
Selection of cured meats and cheeses priced as follows:
One for 9; two or more for 8 each .
Selection of olives: 7 for single variety or for medley.
SALUMI
Prosciutto San Daniele. Imported from the region of Friuli-Venezia Giulia, Italy
of the Town of San Daniele. Aged 18 months, cured by the mountain air from the
Italian Alps, melts in your mouth with just enough of the prized pork fat left on to add
a buttery texture.
Speck. Smoked and cured ham from Northern Italy, the Alto Adige region of the
Italian Alps. Sweet, slightly smokey pork flavors. Melts in your mouth.
Bresaola. Air cured beef from the Lombardy region of Italy’s Valtellina, a valley in
the Italian Alps, dry sweet beefy flavors served with extra virgin olive oil and
Italian sea salt.
FORMAGGI
Parmigiano Reggiano. The king of Italian cheese from Parma in the
Emilia Romagna region of Italy. Made from the milk of grass fed cows and aged
24 months, hard, fruity and nutty flavors.
Danish Fontina. From Denmark, a derivative of the Italian cheese made in the Aosta
valley of the Alps. Cow’s milk, semi-soft, fruity flavors, very buttery.
Pecorino Toscano. One of Italy’s oldest cheeses, this cheese is made from ewe's milk.
It is firm textured and delicately flavored. The cheese is widely produced throughout
the Tuscany region..
Gorgonzola. Veined Italian blue cheese made from unskimmed cow’s milk. It can be
buttery or firm, crumbly and quite salty, with a “bite”.
OLIVE
Gaeta Olives. The black pearl of Italian olives from Lazio, Italy. Rich in antioxidants.
Castelvetrano Olives. From Trapani, Sicily in the Town of Castelvetrano. Intense
green coloring with briny flavor and very meaty texture.
Bella di Cerignola Olives. From Apulia, Italy, one of the largest olives in the
world, very fruity flavored and meaty textured.
Mixed Olives. A medley of olives from different regions.
A portion of our profits is donated to WhyHunger, a leader in the movement to end hunger and poverty- whyhunger.org
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
An 18 percent gratuity may be added for parties of more than five people or for split checks.
We are a nut-free facility.
GENERAL MANAGER DONALD KENNEDY
EXECUTIVE CHEF GERMANO FABIANI
300 S. High Street Baltimore, MD 21202 (410) 752-4515 germanospiattini.com
❊-vegan gf -gluten free
PIZZA DALLA GRIGLIA
(vegan pizza available upon request)
Margherita: San Marzano tomatoes, fresh mozzarella, basil
Tartufo Bianco: seasonal mushrooms, porcini, chevre, fontina, truffle oil
Prosciutto: prosciutto , arugula, mozzarella, San Marzano tomatoes
Bruschetta: Toasted artisan bread topped with olio d’oliva, tomato, basil, garlic ❊
Focaccia: Artisan flatbread with olio d’oliva, tomato, rosemary and sea salt ❊
9
12
12
3 ea
5
ANTIPASTI
Patate Fritte: hand-cut French fries w/ truffle & parsley or garlic & Sicilian sea salt ❊ gf
5
Peperone Ripieno: cubanelle pepper, ricotta, asiago, white balsamic vinegar gf
Carciofi Fritti: artichokes, prosecco batter, vin cotto
8
9
Carciofi alla Griglia: artichokes, olio d’oliva, vin cotto ❊ gf
9
Tartuffo Bianco
8 VT
mushrooms, porciniin
dust,a
truffle
oil
Grilled Peaches: with prosciuttoRicotta,
andfontina,
rosemary
balsamic
reduction gfItem
Salcicia e Rabe
7
Antipasti
Plate: Chef’s selection
(❊sausage,
gf broccoli
upon
request)
Italian
rabe, garlic,
shaved grana
0.00
Item
VT
Tartufo Bianco
8
A brief description of the dish.
Margherita
6 VT
Item
Zucchine al Forno:
terrine
of
baked
zucchini,
tomato,
fresh
mozzarella,
parmigiano,
basil gf
San Marzano tomatoes,
fresh mozzarella,
basil truffle oil
Ricotta, fontina, mushrooms,
porcini
dust,
A brief description of the dish.
0.00
Item
Del Giorno
p/a
Sformato:
soufflé
asparagus,
leeks gf
A brief description
of the dish.of Salsiccia
e Rabezucchini,
7
Item
Chef Perrone’s daily preparation
12
15
8
0.00
9
0.00
A brief description of the dish.
Italian sausage,
broccoli rabe, garlic,
shaved grana
INSALATA
0.00
Item
VT arugula,
Margheritaolio d’oliva, lemon, parmesan, truffle gf
6
Insalata di Rucola:
A brief description of the dish.
0.00
San salad
Marzano
tomatoes,
freshwith
mozzarella,
basil
Classic Caesar: the
you
grew up
(w/anchovy)
Item
A brief description
Del Giorno
p/a of the dish.
Insalata di Polpo: octopus,
gf
0.00 arugula, lemon, olives, capers
Chef Perrone’s daily preparation
Caprese: Bufala mozzarella, arugula, heirloom tomatoes, balsamic vinegar,Item
d’oliva
Aolio
brief description
of thegf
dish.
0.00
8
10
0.00
13
0.00
12
Asparagi e Anchovy: with heirloom tomatoes, field greens , balsamic vinegar
10
Item and olio d’oliva gf 0.00
A brief description of the dish.
PASTA
Item
Lasagna: classica
140.00
A brief description of the dish.
Ravioli: beet, formaggio di panna, garlic
9/16
Crespella: crepe stuffed w/ ricotta, béchamel sauce , spinach and light tomato
12
Category Name
Describe the items in this category. In this
category,
you may want
to list the beverages
Spaghetti Vongole alla Chitarra
in Bianco/ Rosso: clams, parsley, garlic, olio
d’oliva
/tomato
10/19
0.00
that you offer.
Orechiette: pasta, broccoli di rape, Roma sausage
18
0.00
0.00
Pappardelle Funghi: handmade
pasta w/ selection of wild mushrooms (❊Item
upon request)
18
A brief description of the dish.
0.00
DAL MARE
Item
White Anchovies: w/olives, olio d’oliva, parsley, lemon gf
0.00
A brief description of the dish.
9
0.00
Item
Calamari alla Griglia: olio
d’oliva, lemon gf or Calamari Fritti: salsa carrettiera
A brief description of the dish.
Mussels: San Marzano tomatoes, black pepper, garlic, crostini
0.00
10
10
Gamberi e Fagioli: shrimp, chilled beans, parsley, basil, fennel
gf
Crab Cake: Maryland style served with patate frites in garlic and sea salt
Gnocchi e Gamberi: Handmade gnocchi with shrimp, zucchini, saffron and cream
11
18
16
Branzino: Pan-seared filet over oven roasted fennel w/ salsa verde gf
16
Fresh Catch of the Day: varying accompaniments gf
MP
DALLA TERRA
Polpette: Kobe beef meatballs, San Marzano tomato sauce
(w/ spaghetti +5)
14
Maiale al Forno: braised pork, fried egg, blood orange glace gf
14
Agnello: baby lamb chops grilled in aromatic herbs served w/wild mushroom risotto gf
Involtini di pollo: chicken breast stuffed w/fresh mozzarella, sage, spinach, prosciutto
20
12
SAVE THE DATE! LITTLE ITALY BALTIMORE MADONNARI ARTS FESTIVAL 2015
OCTOBER 1-4
LittleItalyMadonnari.com