The following ( marked with their birthplace ) are the most famous dishes presented at Vittorio's since 1988 at the present location.

ANTIPASTI MIXED GREEN SALAD With house dressing or oil and balsamic vinegar VITTORIO'S SIGNATURE(Umbria) Mixed green salad topped with shrimp sauteed in eutruscan balsamic sauce. MIXED VEGETABLE BUFFET Italy's most praised vegetables, Grilled, sautéed or marinated. See display PROSCIUTTO and MELLON (Veneto) FRIED CALAMARI( Sicilia ) CALAMARI LUCIANA( Napoli ) Olive, capers, tomato, wine, garlic and oil sauce. MOZZARELLA CAPRESE ( Napoli ) Made daily on the premise. Served with fresh sliced tomato and basil. SCAMORZA alla GRIGLIA( Abruzzi ) Smoked Mozzarella cheese, served grilled with sautéed pepper. ROAST RED PEPPER ( Abruzzi ) Sautéed in garlic and olive oil with anchovy, olives and capers. GRILLED EGGPLANT( Puglie ) Topped with tomato sauce, fresh mozzarella, parmigiano and basil. SHRIMPS( Liguria ) " American white " Fried or in marinara sauce. CARPACCIO (Torino) Thin sliced filet of prime Angus served on a bed of mixed green salad, topped with Parmigiano Reggiano, sliced mushroom, artichoke, sliced fresh tomato. SOUP PASTA e FAGIOLI REAGION'S FEATURED SOUP GARDEN FRESH VEGETABLES Subject to seasonal availability, ask your waiter ESCAROLE Sautéed in garlic and olive oil, olives and capers. ARTICHOKE Sautéed in garlic and olive oil, olives and capers. ZUCCHINI And onion sautéed in garlic flavored oil. STRING BEANS Sautéed in garlic and oil, with almonds. STRING BEANS Simmered in tomato sauce and basil. BROCCOLI E RABE Sautéed in garlic and oil, hot pepper. SPINACH Sautéed in garlic and oil. CARROT Sautéed in butter and peach shnapps. POTATO Cottage fry, steak fry, diced sautéed with fresh herbs. ~~~~~~~~~~~~~~~~~~ With any order placed we serve a hot bread basket consisting of Special rolls and Focaccine baked daily on premises ~~~~~~~~~~~~~~~~~~

FRESH PASTA (Made daily on premises ) "registered in Emilia Romagna as a local dish in Sep. -30- '93"- World renowned "VITTORIO'S WHEEL" Fresh fettuccine+, served in a Wheel of classic Parmigiano Reggiano. No butter, no cream, yet heavenly!!! minimum order of two required GNOCCHI(Napoli) Potato dumplings, served with fresh tomato sauce, basil, Mozzarella and Parmigiano Reggiano. FETTUCCINE with BOLOGNESE RAGU'(Bologna) Veal meat, onion, celery, carrot, nutmeg, bay leaf, in lite tomato sauce. RAVIOLI(Torino) Filled with a pate` of beef and spinach, seasoned with nutmeg and Parmigiano. Served with meat based tomato sauce and Parmigiano Reggiano. TRINETTE al PESTO( Genova ) Fettuccine and original Pesto Sauce made with; Ligurian olive oil, garlic, toasted pinoli nuts, tender fresh basil leaves, Sardinian Pecorino. Served with diced potato and string beans. FETTUCINE WITH WHITE CHICKEN CACCIATORE Fettucine with white chicken cacciatore Breast of chicken, pan seared in olive oil, garlic, prosciutto, rosemary and sage. Served over our homemade fettuccine+. Ask for "red" if you would like it "stained" with tomato. PAGLIA e FIENO*( Treviso) Green and white spaghetti ( Spinach and egg ) Served with sautéed shrimps, radicchio, basil, parsley, garlic and olive oil sauce. IMPORTED DRY PASTA ( Barilla, De Cecco ) RIGATONI in SALSA VODKA( Toscana ) Meat base tomato sauce, vodka, cream and Parmigiano Reggiano SPAGHETTI FILETTO di POMODORO(Napoli) Fresh tomato and basil PENNE alla ARRABBIATA( Roma ) Spicey garlic and oil prosciutto, parsley and spice, a touch of tomato and Pecorino Romano. LINGUINE PUTTANESCA*(Taranto) Garlic and olive oil, anchovy, olives and capers, lite fresh tomato sauce. PENNE alla NORMA( Sicilia ) Tomato sauce with Eggplant, basil, mozzarella and Pecorino Siciliano RISOTTO ( Asti, Arborio ) SAFFRON RISOTTO( Milano ) Tipical milanese, basic rice dish. Served with Grana Padana cheese SAFFRON RISOTTO( Bolognese ) With bolognese meat sauce and Parmigiano Reggiano SAFFRON RISOTTO( Piemonte ) With Porcini Mushroom and Parmigiano Reggiano SAFFRON RISOTTO( Toscana ) With chicken, lite tomato sauce and Parmigiano Reggiano SHRIMP RISOTTO*( Veneto ) Prepared in langostina sauce. FISHERMAN'S RISOTTO**( Campania) No saffron. White risotto topped with a secret sauce made with tomato, red wine, pulpo, shrimps, sea scallops, then baked to blend. **Note; minimum of two orders are accepted for this dish. Please allow 40 minutes cooking time. It's delicious ! ! * Note; Due to the composition of this dish, no cheese is or should be added. Thank you for not asking. + Note; Fettucine made with egg whites only! To perfectly replicate the authentic recipes presented at VITTORIO's, only the finest imported d.O.C.G. oils , cheeses and other original ingredients are used. No simulated products substitute, in our Regional cooking.

MAIN COURSES Are served with pasta or vegetables of the day, or as specified Vegetarian dishes are available all year! VEAL ( natural veal ) SCALOPPINE PICCATA( Piemonte ) Butter and lemon sauce SCALOPPINE FRANCESE( Torino ) Egged, in butter lemon and wine SCALOPPINE MARSALA( Piemonte ) Mushroom and Marsala wine SCALOPPINE PIZZAIOLA( Napoli ) Garlic, oil, tomato, oregano SALTINBOCCA a la ROMANA( Roma ) Prosciutto, sage, butter and wine COTOLETTA a la MILANESE( Milano ) Breaded, fried, Served with diced marinated tomato and basil PAILLARD( Veneto ) Special cut, charcoal broiled CHOP( Toscana ) Thick cut, charcoal broiled. Served with herbed potatoes and vegetables STUFFED PAILLARD( Piemonte ) With prosciutto and fontina, seared in butter, marsala wine and porcini VALDOSTANA( Val d'Aosta ) Rib chop, pocketed and stuffed with fontina and prosciutto, seared in butter and wine with porcini mushroom BEEF ( prime Angus ) Our steak are totally stripped, lean of cartilage and fat. Served sliced with vegetables and cottage fry potato SIRLOIN STRIP( Toscana ) Charcoal broiled SIRLOIN STRIP( Calabria) Black and blue and spicy too. FILET MIGNON( Lombardia) Charcoal broiled, served with house fried herbed potatoes and vegetables FILET MIGNON MEDALLIONS(Piemonte) Charcoal broiled first, then seared litely in barolo and mushroom sauce. Side of vegetables and herbed fried potatoes. FOR TWO! CHATOUBRIANT Charcoal broiled, Served with bernaise sauce, vegetables, steak fry potato and salad. LAMB( American spring ) SCOTTADITO( Abruzzi ) Lamb ribs, , seasoned in fresh herbs, oil and white wine pan seared, served with vegetables and herbed fried potatos. FOR TWO! RACK of LAMB Served with potatoes and vegetables POULTRY( free range ) BREAST of CHICKEN CACCIATORE(Napoli) Seared in garlic oil, fresh herbs, spices, white wine, light tomato sauce BREAST of CHICKEN(Roma) Marinated in oil, fresh herbs, garlic, grilled, and flamed with brandy wine BREAST of CHICKEN(Basilicata) Stuffed with scamorza cheese and prosciutto, seared in olive oil,wine with onion and mushroom FISH ( Fresh daily) As presented in our Regional specials SHRIMPS(Veneto) American white only. Butterflied, broiled in white wine and lemon SHRIMPS(Calabria) Marinated in hot spicy sauce. Grilled. GAME( in season - as featured) VITTORIO chef and owner Pledge; not to serve genetically engineered food

DESSERTS Cakes made daily on the premises. DELIZIA DI CHOCOLATA Grand marnier laced chocolate layer cake with belgium semi-sweet chocolate icing. MOCCHA CLOUD Light, moccha flavored layer cake with belgium semi-sweet chocolate icing. SAN JUSEPPE CAKE White layered cake with custard creme and sour cherries. TIRAMISU Lady fingers with zabaglione and marscapone.   TARTUFO Chocolate and vanilla italian semi-fredo covered in chocolate confection sugar. TORRANCINO Vanilla semi-fredo with hazle nuts. AFFOCATO Torrancino with a shot of espresso pured on top. Delicious! SORBETS LEMON STRAWBERRY MIXED BERRY COFFEE AND SPIRITS Regular and Decaf Coffee served with sugar and whole milk. Regular and decaf Danesi espresso Cappuccino Single Malt Scotch Glen Livet Glen Ellen McCallan 12 yr