Ossobucco
Is a dish from Milan, Italy, capital of Lombardy, of braised veal shanks. It is usually sprinkled with gremolata, a mix of parsley, garlic and lemon. Served with veggies and pasta.

I Risotti
Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto (where Vialone Nano
comes from), where rice paddies are abundant. It is one
of the pillars of Milanese cuisine.


Fresh Rabbit
Rabbit meat is lean and tasty. Rabbit meat, mushrooms, flour, olive oil, onions, garlic, drained tomatoes, tomatopaste,
and wine.

Duck
Serve on a bed of rice moistened with gravy and garnish with mixture veggis and pasta.

Colorado Lamb
Lamb Loin that is fully trimmed, marinated in extra virgin
olive oil, fresh rosemary and garlic.
 

Appetizers       |       Insalata        |        Specialita della Casa       |        Pesce Fresco        |         Pollo        |         Vitello       |         Pasta         |         Piccolo        |        Dolce

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