Our grandparents (Jessica's great grandparents), Nonno Gelindo and Nonna Marie cooked the true Italian way. Everything was made from scratch using only the freshest ingredients possible.
Here at Bertoldi's in London, our oven-baked bread, homemade specialty pastas and all of our sauces are made fresh, right on the premises.
We want to give Londoners a taste of Italy in a simple surrounding. So come in, sit at our table and break bread with us, just as you would have had you been over to Gelindo's and Marie's for supper or lunch.
Welcome home.
Bob, Dino and Jessica DiFruscia
Antipasti
In Italy, a great meal often begins with the sharing of many "little plates" to stimulate the appetite. Our Chef John has prepared many dishes so you may combine your favourite flavours to begin your Bertoldi experience. Buon Appetito!
Crespelle ~ Two Italian crepes filled with sautéed mushrooms, zucchini and onion topped with a fontina cheese sauce. 8.75
Cozze (Fresh tuscan style mussels) ~ Fresh PEI mussels simmered in a rich tomato broth. 9.90
WOOD ROASTED PROSCIUTTO ~ Prosciutto wrapped around
fresh baby mozzarella and basil then roasted in our wood-burning oven. Served with tomato sauce and topped with balsamic reduction. 9.25
WILD BOAR RAGU AND PINCI NOODLES ~ Our wild boar ragu tossed with Bertoldi hand-rolled pici noodles made fresh daily with semolina flour. 10.25
ROASTED SAUSAGE ~ Our homemade sausage roasted in the wood burning oven with tomato, sweet peppers and caramelized onions. 8.75
Platters
Bertoldi platters are designed for 2 - 4 people to share prior to the meal as a great antipasti.
ZIO'S PLATTER ~ A combination of freshly roasted porketta, prosciutto cotto (cooked) and prosciutto crudo (cured), calabrese salami, cacciatore salami, padano cheese, roasted green and black olives, cipollini onions, oven roasted cherry tomatoes, dried figs, and artisan bread sticks. 14
ZIA'S PLATTER ~ A vegetarian platter consisting of: white bean and sundried tomato salad, grilled eggplant, Padano cheese, green beans, roasted olives, Sicilian cous cous salad, grilled artichoke, grilled zucchini, dried figs, roasted cherry tomatoes, artisan breadsticks and cipollini onions. 14
BRUSCHETTA
TRADITIONAL ~ Our gourmet Roman crust baked in the oven then topped Italian style with freshly chopped chilled tomatoes, Padano cheese, fresh basil and olive oil. 7.25
SUNDRIED TOMATO & GOAT CHEESE ~ Our Roman crust topped with sun-dried tomato pesto, extra virgin olive oil, arugula and crumbled goat cheese. 8.50
FEATURE CROSTINI
Priced accordingly. Please ask your server about this week's feature.
SALADS & SOUPS
Minestrone ~ Italian rustic vegetable soup topped with basil pesto. 4.95 / 5.75
Soup of the day ~ Each day Chef John creates a fresh soup for your enjoyment. Please ask your server for details. 4.95 / 5.75
House salad ~ Fresh house greens (spinach, iceberg, red leaf lettuce, radicchio) cherry tomatoes and shaved Padano cheese tossed with our Bertoldi white wine vinaigrette. 6.50
Caesar ~ Romaine, roasted artisan pancetta, freshly baked olive oil croutons, shaved Padano cheese and our homemade Caesar dressing. 7.50
Insalata Bertoldi ~ House greens with freshly roasted chicken, baby mozzarella, Padano cheese, black olives, cherry tomatoes, sundried tomatoes and roasted red peppers tossed in our Bertoldi vinaigrette. 12.25
Grilled Calamari ~ Tender grilled calamari tossed with squeezed lemon and olive oil then placed on a bed of arugula, red onion, tomatoes and capers. 11.95
Insalata Caprese ~ Fresh bocconcini cheese, sliced cherry tomatoes, arugula and roasted peppers tossed in our Bertoldi vinaigrette. 8.75
Insalata Cortina ~ Freshly roasted red and yellow beets, arugula and goat cheese tossed in a white wine vinaigrette. 7.95
Add roasted chicken breast to any of the salads for 2.75
Add sautéed shrimp for 5.25
There is a $1 charge for the splitting of salads.
Sandwiches
All Bertoldi sandwiches are served with your choice of Caesar, house salad or soup. All of the sandwiches except for the tuna and chicken burger can be grilled.
Veal Parmigiana ~ Tender veal lightly breaded then cooked until golden, topped with tomato sauce, bocconcini cheese, roasted red peppers and sautéed onions. Served on our homemade foccaccia. 9.29
VEAL PIADINA ~ Veal scallopini served on our homemade panini bun brushed with our rustic tomato sauce then topped with sweet peppers, onion, capers, chilies and mozzarella. 9.49
Chicken Parmigiana Sandwich ~ Breast of chicken topped with bocconcini cheese, sautéed onions, roasted red peppers and tomato sauce. Served on our homemade foccaccia bread. 9.29
MEDITERRANEAN TUNA SANDWICH ~ This is served open faced on our homemade foccaccia bread. We top the bread with black olive mayo, and then the mixture of tuna, cherry tomato and red onion with extra virgin olive oil. 8.99
Chicken B.L.T ~ Grilled chicken breast topped with roasted red pepper, artisan pancetta, arugula, tomatoes and our Italian spread. Served on homemade foccaccia bread. 9.29
CHICKEN PARMIGIANA BURGER ~ Fresh ground chicken grilled then topped with mozzarella cheese and our rustic tomato sauce served on our grilled foccaccia bun. 12.99
Pizze
We use natural unbleached flour from Arva Flour Milles to make our classic Roman thin crust pizzas.
Margherita ~ Fresh tomato basil sauce with baby mozzarella, sliced roma tomatoes and then garnished with fresh basil pesto. 11.50
Pizza Siciliana ~ Bertoldi pizza sauce with roasted peppers,
black olives, artisan pancetta, and baby mozzarella. 13.25
Vivaldi's ~ Bertoldi pizza sauce with bocconcini cheese, sun-dried tomatoes, sautéed wild mushrooms, spinach, artichoke hearts and grated Padano. 14.50
Pepperonata calabrese ~ Bertoldi pizza sauce with red and yellow peppers, spicy Calabrese salami and capers with cherry tomatoes and bocconcini cheese. 14.50
Angelina Bocco ~ Bertoldi pizza sauce, baby mozzarella and prosciuttto, topped with fresh arugula prior to serving. 13.25
Californiano bianco e pollo ~ Pecorino cream base with roasted chicken, sundried tomato, fresh spinach, bocconcini cheese as well as goat cheese. 14.50
FUNGHI ~ Roman crust topped with our Pecorino cream sauce topped with sautéed wild mushrooms, mozzarella and Padano cheese. 13.95
QUATTRO FORMAGGI ~ Our Roman thin crust and Bertoldi pizza sauce topped with virgin mozzarella, gorgonzola, fontina and Padano cheeses. 14
Pasta
We are now pleased to offer the choice of fresh whole wheat spaghetti in any of our pasta dishes.
A protein can also be added to any of our pasta dishes below ~ Choose chicken for $2.75, roasted Bertoldi sausage for $2.99 or sautéed shrimp for $5.25. We highly recommend this for the Penne in vodka tomato cream sauce.
Spaghetti alla Bolognese ~ Pasta and our tomato meat sauce. 13.95
Seafood Manicotti ~ Manicotti pasta filled with shrimp, crab and cod that has been simmered in a fresh herb cream, then blanketed with a crumb topping and baked al forno in our wood oven. 17.50
Shrimp Arrabbiata ~ Tagliatelle pasta tossed with a fiery tomato sauce and sautéed garlic shrimp. 17.25
Penne in Vodka Tomato Cream Sauce ~ Penne noodles tossed in our fresh vodka tomato cream sauce. 13.75 / 11
Roasted Chicken & PANCETTA ~ Tagliatelle pasta tossed with freshly roasted chicken, artisan pancetta and fresh tomatoes in a garlic cream sauce. 17.25
Pasta Pescatore ~ Spaghetti pasta tossed in a roasted tomato and virgin olive oil sauce with shrimp, scallops and mussels. 17.50
RAVIOLI ~ Pasta filled with spinach, ricotta cheese, fresh basil and served with our delicious tomato or bolognese sauce. 15.25
RICOTTA GNOCCHI ~ Delicious homemade ricotta cheese dumplings served with our tomato or bolognese sauce. 14.95 Gorgonzola cream sauce add 2.99
Spaghetti Limone ~ Fresh whole wheat pasta tossed with spinach, capers, tomatoes, preserved lemon and parmigiana in a light virgin olive oil sauce. 14.25
BASIL PESTO ~ We do ours southern style with an almond and basil pesto tossed with Fusilli noodle as well as cherry tomatoes then topped with goat cheese and freshly roasted almonds. 14.25
Lunch Entrées
All entrées (except the osso buco, bistecca and trout) are served with your choice of fresh vegetables of the day and our olive oil and parmigiana whipped mashed potatoes or side of penne pasta with our bolognese or tomato sauce.
Chicken Parmigiana ~ Fresh breast of chicken, breaded with a light Italian seasoned crumb and topped with mozzarella cheese. 17.50
POLLO AL FORNO ~ Lunch size. A Quarter chicken roasted in our wood-burning oven served with pan juices. The chicken takes on the flavours of the wood while the high temperatures sears in the flavour. 12.95
VEAL MARSALA ~ Scaloppine of veal sautéed with a mushroom and Marsala wine cream sauce. 19
VEAL OSSOBUCO ~ Veal shanks braised in a red wine jus until tender then simmered with parsnips, potatoes, carrots and topped with a gremalata. 23
BISTECCA ~New! 6 oz. hand-cut Black Angus tenderloin steak grilled then served on a bed of white beans that have been braised with olive oil, red wine, artisan pancetta, tomato and garlic. This dish is accompanied with fresh spinach sauteed with a little garlic. 24
ROAST SALMON ~ Fresh salmon fillets topped with vine-ripened cherry tomatoes then roasted in the oven just until the tomatoes pop to create a delicious sweet sauce. 20
COD PUTTANESCA ~ Atlantic Cod simmered in our Puttanesca sauce. This is a tomato based sauce with spicy as well as tangy taste and consists of tomatoes, olives, capers and anchovies. 21
WOOD OVEN ROASTED TROUT ~ We take a whole de-boned trout and fill with a mixture of Sicilian grain (cous cous), capers, onion, roasted cherry tomatoes and preserved lemon. The trout is then roasted in our wood-burning oven. The fish is crispy on the outside and yet so moist on the inside. Served with fresh green beans tossed with roasted cherry tomatoes and new potatoes. 19
Lunch Features
Lunch pizza and salad combo ~ For lunch we offer all of our pizzas in a smaller portion with your choice of Caesar, house salad, or soup. 12.95
Lasagna al Forno ~ This lunch-sized traditional Italian dish features layers of pasta, meat sauce, mozzarella, shepherd's ricotta cheese and parmesan cheeses. Served with salad. 11.95
Crespelle ~ Two Italian crepes filled with mushroom, zucchini and onion with a fontina cheese sauce. Served with your choice of salad. 11.75
EGGPLANT PARMIGIANA ~ New! Layers of thinly sliced eggplant, fresh buffalo mozzarella and roasted tomato sauce. Served with your choice of salad. 11.75