Place Category: Italian
Roberto Paciullo opened up his namesake restaurant almost twenty years ago. Since that it has become a neighborhood favorite and a destination for those visiting the area known as Arthur Avenue. He cooks the food of his beloved hometown Salerno, Italy. The specials change weekly and reflect Roberto’s creative use of the local ingredients from pasta in cartoccio to the perennial favorite veal osso buco.
Roberto Restaurant the Bronx Lunch Menu
Menu and prices subject to changeANTIPASTI
Parmigiana di Melanzane e Zucchine 12
breaded eggplant and zucchini layered with melted bocconcini and scamorzaCotechino con Fagioli e Broccoli di Rapa 12
northern Italian sausage served with cannellini beans and sautéed broccoli rabeMozzarella alla Caprese 14
fresh sliced mozzarella served with roasted peppers, black olives and marinated mushrooms over sliced tomatoCalamari e Gamberi alla Griglia 14
grilled calamari and shrimp served over a mescaline salad and drizzled with extra virgin olive oil and freshly squeezed lemonInsalata di Bocconcini 18
bite sized mozzarella, roasted peppers, sundried tomatoes, sopressata and spiedini alla romana served over a mixed green saladAntipasto alla Pescatore 14
an array of clams and mussels served in a fresh tomato sauce or white wine and garlicPRIMI PIATTI
Cavatelli e Cavolfiori 17
cavatelli with cauliflower sautéed in garlic and olive oil, topped with toasted breadcrumbsCavatelli con Salsiccia e Broccoli di Rapa 21
cavatelli with Italian sausage and broccoli rabe sautéd in garlic and olive oilRadiatori in Cartoccio 21
radiatori with baked cherry tomatoes, fresh porcini mushrooms topped with toasted bread crumbs and Parmigiano Reggiano cheese cooked in foil on the grillFusilli in Cartoccio 24
fusilli with clams, mussels, shrimp and fresh tomatoes cooked in foil on the grillPenne con Piselli e Guanciale 19
penne sautéed with green peas and cured Italian pork cheeks, finished in a cream of truffle and topped with shaved pecorino cheeseBucatini al Modo Mio 18
long tubular pasta served in a creamy zucchini sauce topped with fresh herbs and Parmigiano-Reggiano cheeseTubettini con Polipo e Fave 24
tiny tubular pasta sautéed with grilled octopus, fava beans and baby clamsPasta Integrale e Pomodorini 18
*whole wheat pasta sautéed with fresh cherry tomatoes, basil, topped with toasted breadcrumbsZUPPE
Pasta e Fagioli 12
soup made with a mix of short pasta and beans, prepared with prosciutto and parsleyStracciatella 10
chicken broth with spinach and egg dropsSECOND PIATTI
POLLO
Cotoletta di Pollo alla Caprese 18
breaded chicken cutlet topped with diced fresh tomatoes and melted bocconcini, served over mescaline saladPollo Piccante 17
chicken cutlet served with hot cherry peppers and finished in a white wine saucePollo con Spinaci 19
chicken cutlet, topped with spinach, prosciutto, melted mozzarella and finished in a marsala winePollo con Zucchine e Pesto 17
grilled chicken cutlet, topped with grilled zucchini and basil pesto, served over mescaline saladVITELLO
Vitello all Caprese 22
veal cutlet topped with chopped fresh tomato and melted bocconcini over mesclun saladVitello con Patate e Porcini 24
veal scaloppini served with thinly sliced potatoes and porcini mushroomsMAIALE E MANZO
Costata di Maiale alla Griglia 20
grilled double cut Berkshire pork chop served with sautéed artichokes, and guanciale and parmesan crusted potatoesFiletto di Manzo alla Griglia 22
grilled skirt steak topped with sliced tomatoes in olive oil, arugula, red onion and basil pestoPESCE
Tagliata di Pescespada 24
grilled swordfish served with thinly sliced fennel, and finished in a blood orange sauceSalmone al Balsamico e Cipolla 22
grilled salmon topped with caramelized onions and finished in a balsamic reductionCONTORNI
Broccoli di Rape Saltati 9
broccoli rabe sautéed with garlic and oilEscarole ai Capperi 9
sautéed with garlic, oil, capers and achoviesInsalata Mista 8
mixed green salad with mesclun and frisee lettuceRoberto Restaurant the Bronx Dinner Menu
Menu and prices subject to changeANTIPASTI
Parmigiana di Melanzane e Zucchine 15
breaded eggplant and zucchini layered with melted bocconcini and scamorzaCotechino con Fagioli e Broccoli di Rapa 16
northern Italian sausage served with cannellini beans and sautéed broccoli rabeMozzarella alla Caprese 18
fresh sliced mozzarella served with roasted peppers, black olives and marinated mushrooms over sliced tomatoScamorza 17
smoked mozzarella half melted over spinach with black olives and roasted peppersBurrata & Barbabietole 17
buttermilk mozzarella served with red and yellow beets and a touch of balsamicoBurrata & Aragosta MP
buttermilk mozzarella topped with fresh Maine lobster, cherry tomatoes, scallions, tostini, and drizzled extra virgin olive oilAntipasto Freddo 15
provolone, salami, zucchini, cauliflower, roasted peppers and eggplantSalumi e Formaggi 21
prosciutto, soppressata, finocchiona, parmegiano reggiano, cacio romano and olivesInsalata di Bocconcini 21
bite sized mozzarella, roasted peppers, sundried tomatoes, sopressata and spiedini alla romana served over a mixed green saladInsalata Finocchio 13
mixed green salad topped with thinly sliced fennel, gorgonzola cheese, toasted walnuts, finished in a red wine vinaigretteAntipasto alla Pescatore 17
an array of clams and mussels served in a fresh tomato sauce or white wine and garlicZuppa di Vongole e Patate 17
Mediterranean clams served with diced potatoes in a light, flavorful tomato saucePolipo alla Griglia 17
grilled octopus served with fresh sliced tomatoes, capers, cannellini beans and topped in extra virgin olive oilCalamari e Gamberi alla Griglia 18
grilled calamari and shrimp served over a mescaline salad and drizzled with extra virgin olive oil and freshly squeezed lemonGamberi e Fagioli 15
shrimp tossed with white cannellini beans and a sprinkling of balsamic vinegarPRIMI PIATTI
Cavatelli e Cavolfiori 21
cavatelli with cauliflower sautéed in garlic and olive oil, topped with toasted breadcrumbsCavatelli con Salsiccia e Broccoli di Rapa 25
cavatelli with Italian sausage and broccoli rabe sautéd in garlic and olive oilRadiatori in Cartoccio 23
radiatori with baked cherry tomatoes, fresh porcini mushrooms topped with toasted bread crumbs and Parmigiano Reggiano cheese cooked in foil on the grillFusilli in Cartoccio 28
fusilli with clams, mussels, shrimp and fresh tomatoes cooked in foil on the grillMaffalde in Cartoccio 25
maffalde with smoked Long Island duck, red and yellow beets, kale and mascarpone cheese cooked in foil on the grillRisotto al Barolo 25
Italian Arborio rice cooked in a Barolo wine with radicchio and taleggio cheeseTubettini con Polipo e Fave 27
tiny tubular pasta sautéed with grilled octopus, fava beans and baby clamsPenne Melanzane e Provola Affumicata 23
penne in light fresh tomato sauce, with marinated eggplant and smoked mozzarellaPenne con Piselli e Guanciale 24
penne sautéed with green peas and cured Italian pork cheeks, finished in a cream of truffle and topped with shaved pecorino cheeseBucatini al Modo Mio 21
long tubular pasta served in a creamy zucchini sauce topped with fresh herbs and Parmigiano-Reggiano cheesePasta Integrale e Pomodorini 21
*whole wheat pasta sautéed with fresh cherry tomatoes, basil, topped with toasted breadcrumbsZUPPE
Pasta e Fagioli 14
soup made with a mix of short pasta and beans, prepared with prosciutto and parsleyStracciatella 11
chicken broth with spinach and egg dropsSECOND PIATTI
POLLO
Cotoletta di Pollo alla Caprese 21
breaded chicken cutlet topped with diced fresh tomatoes and melted bocconcini, served over mescaline saladPollo Piccante 20
chicken cutlet served with hot cherry peppers and finished in a white wine saucePollo con Spinaci 22
chicken cutlet, topped with spinach, prosciutto, melted mozzarella and finished in a marsala winePollo con zucchine e Pesto 21
grilled chicken cutlet, topped with grilled zucchini and basil pesto, served over mescaline saladPollo alla Diavola 21
chicken on the bone served with spicy sundried tomato sauce, rosemary, and topped with melted gorgonzolaPollo alla Paesana 23
chicken on the bone served with sausage, peppers, mushrooms, and finished in a balsamic vinegarPESCE
Tagliata di Pescespada 28
grilled swordfish served with thinly sliced fennel, and finished in a blood orange sauceSalmone al Balsamico e Cipolla 25
grilled salmon topped with caramelized onions and finished in a balsamic reductionSpigola Chilena Marechiara 29
chilean sea bass served with clams and mussels, finished in a light tomato sauceVITELLO
Vitello con Patate e Porcini 28
veal scaloppini served with thinly sliced potatoes and porcini mushroomsVitello al Cotechino 27
veal scaloppini served with sliced cotechino, melted fontina cheese, finished in a white wine and sage sauceCotoletta di Vitello 28
veal cutlet sautéed in a white wine sauce and topped with prosciutto, grilled zucchini, and topped with melted fontina cheeseCostata di Vitello alla Griglia 39
grilled veal chops served with sautéed peppers and mushroomsAGNELLO
Ossobuco di Agnello Brasato 29
lamb shank, braised in red wine, carrots & onions, served with risotto and cannellini beansMANZO, CONIGLIO, MAILAE
Coniglio a Doppia Cottura 26
grilled half rabbit, sautéed with rosemary, spinach, potatoes and carrotsTaglio Reale di Manzo alla Griglia 26
grilled skirt steak topped with sliced tomato, arugula, red onion and basil pesto, finished with extra virgin olive oilBistecca alla Peroni 29
rib eye steak topped with cherry peppers and gorgonzola cheese, finished in a Peroni beer sauceCostata di Maiale alla Griglia 23
grilled double cut Berkshire pork chop served with sautéed artichokes, and guanciale and parmesan crusted potatoesCONTORNI
Broccoli di Rape Saltati 11
broccoli rabe sautéed with garlic and oilEscarole ai Capperi 11
sautéed with garlic, oil, capers and achoviesExecutive Chef Roberto Paciullo
Sitting down at one of the restaurant's farmhouse tables for a staff meal of dry mozzarella grilled with bacon, roasted pepper and olives, fresh tubasini with lobster, and his mother's recipe for wheat cake one weekday afternoon, he describes his childhood in Salerno (just south of Naples on the Gulf); "See, my father who was a chef, used to come home every day at one o'clock and cook because we had eleven kids and then after he finished eating he used to put the spoon and the knife and fork on the table like this and he'd say. 'Everything was good today; what we gonna eat tomorrow?’ He used to grab my mother by the hand at 2:00 pm and go in the bedroom -- this is every day and come out again six o'clock in the afternoon ... My house was a feast every day.” Roberto uses all local products, makes his own fresh pasta, and uses nothing from a can -that includes tomatoes, which he purees by hand.
A relative newcomer, he's had the restaurant off Arthur Avenue for about ten years, and has no plans to leave the neighborhood, which he likens to a small town in Italy. In the late 1960’s when Roberto was seventeen, his mother's brother brought Roberto to the United States to live. He explains how his immigration occurred in an offhand manner. "I was the black sheep of my family. I was right in the middle five younger and five older siblings. My mother, she was born here in the USA and that's why I could come right over. My uncle, he used to come to eat at my house. And you know when you have a tight with ten puppies there’s always one puppy on top of everybody else, you say, 'Oh, we'll take that one,' that's what happened to me.