As the chilly weather rolls in (chilly to Tucsonans, at least), North Italia is pumped to share its new fall and winter menu, featuring seasonal updates and new dishes, too.
The menu launched on Wednesday, October 25 and if you haven’t had a chance to check it out yet, here’s a sneak peek of a few of the new items — like the Seasonal Butter Cake, a pumpkin spice cinnamon roll butter cake.
With dishes like the Frittatine, Ricotta Cavatelli, and Naples White Pizza, guests can expect next-level authentic Italian fare with a warming twist. Seasonal standouts include the Farmer’s Market Board, filled with in-season produce, and the Seasonal Anolini, a rotating vegetarian favorite.
The fresh small plates, pastas, pizzas, and entrees pair wonderfully with new cocktails (and mocktails!) such as Tranquilo and the Roman Holiday.
North Italia New Fall/Winter Menu
DISHES
- Cacio E Pepe Arancini (small plate) - crispy risotto, pecorino romano, crushed pepper blend, pesto aioli
- Frittatine (small plate) - bucatini, speck, mozzarella, provolone, English pea, spicy vodka sauce
- Crushed Meatball Ragu (pasta) - beef meatball, porchetta, blistered onion, wild oregano, bucatini, pecorino
- Ricotta Cavatelli * (pasta) - jumbo lump crab, tiger shrimp, pepperoncino, mint, lemon olive oil
- Naples White Pizza (pizza) – house ricotta, pecorino romano, wild oregano, EVOO, red onion
BEVERAGES
- Tranquilo - chamomile infused lemon vodka, Campania liqueur, honey, lemon
- La Dolce Vita – casamigos blanco, ramazzotti rosato, nonino l’aperitivo, passion fruit
- Roman Holiday - coconut infused rums, Aperol, pineapple, fresh lime, black walnut
- Diavolo – banhez mezcal, calabrian chili amaro, tuscan spice, lemon
- Palermo (brunch) – starlino rosé, ramazzotti rosato, fresh grapefruit, blanco tequila
- Passione (brunch) – Aperol, vanilla-infused vodka, passion fruit, prosecco
SEASONAL UPDATES
- Farmer’s Market Scramble (brunch)
- Seasonal Vegetable Salad (salad) – butternut squash, brussels sprout, cauliflower, kale, radicchio, pecorino, fregola, pistachio, date, white balsamic vinaigrette
- Burrata Di Stagione (small plate) – date conserva, roasted pistachio, crispy pancetta, arugula, grilled ciabatta
- Farmer’s Market Board (small plate) – glazed Chioggia beet and fuji apple, roasted butternut squash, heirloom carrot, brussels sprout, grilled asparagus, broccolini, hazelnut, hearth bread, basil pesto
- Tuscan Half Chicken (dinner entree) - roasted butternut squash, broccolini, piquillo pepper, cipollini, white polenta, roasted chicken jus
- Grilled Branzino (dinner entree) - broccolini, brussels sprout, romanesco, roasted fennel, mascarpone polenta, short rib jus
- Roasted Salmon (dinner entree) - caramelized romanesco, broccolini, fregola, house pesto, lemon gremolata, affinato
- Seasonal Anolini (pasta) - chef’s seasonal vegetarian-filled pasta
NEW MOCKTAILS
- NA Italian Spritz
- NA Pomegranate Mule
- NA Negroni Rosa
- NA La Dolce Vita
DESSERTS
- Seasonal Butter Cake – pumpkin spice cinnamon roll butter cake with caramel sauce, cinnamon cream cheese frosting, vanilla gelato, and crumbled pecan oat streusel
North Italia is located at 2995 E. Skyline Dr. For more information, visit northitalia.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
