UVA Wine Bar

 

Antipasti
Bruschette
  Traditional bruschetta 6.5
  Caprino (goat cheese) and black pepper 6.5
  Wild mushrooms, arugola and Parmigiano cheese 6.5
  Sundried tomato puree, pesto and pine nuts 6.5
  Sheep's Ricotta cheese and black truffle honey 6.5
     
Chisolino (Emilian style focaccia) with…
  Robiola cheese and black truffles 9.5
  Parma cotto ham and Taleggio cheese 9.5
  Pizza-style focaccia baked with a choice of…  
  tomato, mozzarella and pesto 7.5
  tomato sauce, artichokes and smoked mozzarella 7.5
     
Carta da Musica Condita (Paper thin Sardinian style flatbread)
  Choice of toppings:  
  Extra virgin olive oil and Parmigiano cheese 6.5
  Rosemary oil and flor de sel (pure sea salt) 6.5
  Truffle oil and shaved truffle cheese 7.5
     
Cocktail di Olive
  Selection of regional Italian olives 6.0
     
Affettati (cured meats)
  PROSCIUTTO di SAN DANIELE PRINCIPE
Known for it aroma and sweetness to the palate
13
  CULATELLO
Leanest and most tender part of prosciutto
11
  MORTADELLA
Pistachio flavored cured meat from Bologna
8
  COPPA
Seasoned with salt, pepper and wine
Air-dried for several months
9
  SOPRESSATA
Larger version of seasoned salame, aged longer
8
  SPECK
Smoked prosciutto, aromatized with black pepper
13
  CACCIATORINO
Air-dried sausage, known in Italyas the "hunter's snack"
9
  PORCHETTA TOSCANA
Tuscan style porchetta roasted with fresh herbs
12
  PARMA COTTO
Parma ham marinated in savory brine then cooked
9
 

 

 
Antipasto Misto
(serves two people)
21
  Cured meat platter with Prosciutto di San Daniele, Speck,
Coppa, Mortadella and Sopressata Garnished with Cerignola olives,
Parmigiano cheese, artichokes, cipollini onions and sweet cherry peppers
 
     
Antipasto Vegetariano
(serves two people)
17
  Grilled, marinated and pickled vegetables, with buffalo mozzarella
and sun-dried tomatoes, sprinkled with basil oil and balsamic glaze
 
     
Prosciutto & Mozzarella

 

 

 Speck   &   Taleggio 

 

Prosciutto San Daniele with buffalo mozzarella

 

Smoked Prosciutto with Taleggio (cavern aged, soft, mild cheese)

13

 

13

     
Formaggi
  PARMIGIANO REGGIANO
Cow's milk, aged 2 years, hard texture, Emilia Romagna
10.5
  GORGONZOLA PICCANTE
Matured, pungent, cow's milk, Piemonte
9.5
  CACIOTTA AL TARTUFO
Cow's and sheep's milk, with truffle, Toscana
10
  GORGONZOLA DOLCE
Sweet and creamy cow's milk, Piemonte
10
  UBRIACO VENETO
Cow's milk, aged in wine, Veneto
11.5
  CACIOCAVALLO
Buffalo's and cow's milk, mild, Campania
9.5
  PAGLIETTINA
Three milks, soft, Piemonte
9
  PECORA NERA
Black sheep, semi-aged Sardegna
9
  CABRA
Hard texture, aged goat cheese, Sardegna
9.5
  TALEGGIO
Cow's milk, soft and creamy, aged in cavern, Lombardia
9.5
  ROBIOLA
Cow's milk, milk, creamy, Lombardia
9.5
  TOMINO PIEMONTESE
Goat's milk, cow's milk, soft, Piemonte
9
  ASIAGO
Soft, semi-aged, cow's milk, Veneto
9.5
  PECORINO TOSCANO
Sheep's milk, semi-aged, Toscana
9.5
  CAPRINO
Goat milk, soft and creamy, Lombardia
9
  SCAMORZA AFFUMICATA
Cow's milk, mild, smoked, Campania
9.5
  MOZZARELLA DI BUFALA
Fresh buffalo milk mozzarella, Campania
10
  FONTINA  9.5

 

Uva Menu Bar delicious meals