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La Bella Italia: Menu

10 Nevis St, Petone, Lower Hutt City

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Autumn Menu

Appetizers

Focaccia fatta in casa e olio: Home made focaccia with a selection of olive oils from Italy and New Zealand; 8.50
Fette di pane della casa: Home made bread and house dips; 8.50
Selezione di olive: Selection of olives from Italy; 8.50

Antipasto

Carpaccio di salmone marinato con avocado e vinaigrette di arancia (GF): Carpaccio of cured salmon with avocado and salad dressed with orange vinaigrette; 17.50; large 33.00
Cozze gratinate alla Sorrentina: Mussels grilled in their half shell with capers, olives, tomato and bread crumbs; 14.50; large 27.00
Trilogia di bruschette (VG): Bruschette with three toppings of the day; 14.50; large 27.00
Polipetti e lenticchie: Baby octopus with lentils, typical recipe from Amalfi; 17.50; large 33.00

La Pasta

Zuppa del giorno: Soup of the day (GF); 14.50
Spaghetti con Rucola e Gamberetti: Spaghetti with prawns, rocket, chilli, garlic and tomato concasse; 21.50
Orecchiette alla zucca e salvia: Orecchiette pasta with roast pumpkin, pancetta, walnuts and sage; 18.50
Risotto all'Anatra e Funghi (GF): Risotto of duck, mixed mushrooms and herbs finished with Parmigiano; 21.50
Fusilli al ragu' di maiale: Fusilli pasta with Ragu' of Pork belly slow braised with tomato, garlic and wine; 19.50

Deli - Salumeria

Insalata caprese con bufala e focaccia (VG): Salad of vine ripened tomato, buffalo mozzarella, basil, olive oil and focaccia; 22.50; large 42.00
Antipasto di Antonio: Prosciutto di Parma, Buffalo Mozzarella Felino and Nostrano Italian Salami with freshly baked focaccia; 24.50; large 47.00
Antipasto classico all’Italiana: Selection of cheeses, cured meats and pickled vegetables; 20.50; large 39.00
Formaggi (VG): Selection of four Italian cheeses served with bread, quince jam, pears and toasted walnuts; 21.50; large 40.00

Le Carni - Meat

Fiorentina di manzo con patate fritte (GF): 400g Angus beef T-bone steak with hand cut chips and rosemary butter; 29.50
Agnello alla griglia su letto di verdure grigliate (GF): Lamb fillet on a bed of mixed grilled vegetables with mint dressing; 32.50
Tagliata di manzo con rucola e Parmigiano al balsamico (GF): Char grilled Sirloin steak sliced thinly layered on rocket, shaved Grana and balsamic vinaigrette; 29.50
Pollo grigliato marinato al limone (GF): Half chicken oven roasted marinated with lemon and rosemary, served with Nadine potatoes and salad; 29.50
Scaloppina di maiale ai funghi (GF): Pork fillet, pan-fried with sage and butter, served with grilled mushrooms and potato gratin; 29.50

Ricette Antiche - Traditional Recipes

La Bella Italia’s Lasagna Tradizionale: Lasagna with traditional pork and beef Bolognese sauce; 19.50
Gnocchi alla Sorrentina (VG): Home made potato gnocchi with tomato and mozzarella,
Parmigiano and basil; 20.50
Spaghetti alla Carbonara: Spaghetti with traditional Carbonara sauce - pancetta, mushroom in a rich egg yolk cream and Parmigiano sauce; 19.50
Polpette al ragu' di Zia Rosalia: Pork and beef meatballs, slowly cooked in white wine and tomato served with bruschetta; 24.50

Fish

Filetto fresco di Paremata con pancetta e cipolle: Paremata fresh fish fillet with pancetta and braised onions; 29.50
Frittura di calamari all’Italiana: Flour dusted deep fried calamari with rocket mayonnaise and lemon; 28.50
Gamberoni alla “Primavera” (GF): Oven-baked prawns with garlic parsley and Parmigiano Reggiano - a recipe of Luigi Cacace; 32.50
Pesce intero Luigi Cacace (for 2/for 3 people) (GF): Tray baked whole fish dressed with capers, gherkins and olive oil - a recipe of Luigi Cacace; 56.00/ 79.00

Sides

Patate saltate all’aglio e rosmarino (VG): Sautéed potatoes with rosemary and garlic; 7.50
Insalata di rucola con Parmigiano e balsamico (VG): Rocket shaved Parmigiano and balsamic dressing; 7.50
Misto di fagioli in Cassuola (VG): Rich stew of beans with garlic and tomato; 7.50
Broccoli saltati: Broccoli florets toasted in garlic, anchovies and olive oil; 7.50
Grigliate di verdure del giorno (VG): Mix of seasonal char grilled vegetables of the day; 7.50

Desserts from the Kitchen

Other desserts available from the sweets cabinet

Crema caramellata al caffe': ESpresso Creme Brulee; 8.50
Torta Caprese: Almond chocolate torte with and vanilla sauce; 8.50
Panna Cotta ai frutti di bosco: Panna Cotta with berries and brandy compote; 8.50
Pere cotte al cioccolato e amaretti: Poached pears in dark chocolate sauce and amaretti macaroons; 8.50
Tiramisu‟ della casa: "La Bella Italia" Tiramisu with espresso and Marsala wine; 9.50
Delizie al limone: Limoncello custard cake; 7.50
Gelato (per scoop): 4.00
Gelato “affogato”: Vanilla gelato with short black; 6.00
Gelato “affogato” with liquor: Vanilla gelato with a short black and a shoot of Sambuca or Amaretto or Grappa; 9.00
Mousse di cioccolato al latte e spezie: Nutmeg scented milk chocolate mousse; 8.50
Pastiera di riso: Rice pudding tart Naples style; 8.50
Semifreddo all’amaretto: Amaretto Semifreddo gelato dessert; 8.50
Cesto di Millefoglie con crema e frutta di stagione: Millefeuille basket with custard and seasonal fruit; 9.50
Ricotta e Pera con salsa alle noci: Ricotta and Pear with walnut sauce; 9.50
Flan di cioccolato fondente: Dark Chocolate Flan; 9.50
Tiramisu’ della casa: Tiramisu with espresso and Marsala wine; 9.50
Gelato (per scoop): 4.00
Gelato “affogato”: Vanilla ice cream with a short black; 7.00
Gelato “affogato” with liquor: Vanilla ice cream with a short black and a shot of Sambuca, Amaretto or Grappa; 9.00
Meringa alla Nocciola di Claire: Claire's hazelnut meringue, layered with chocolate-poached berries and cream; 9.50

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