All meat and cheese come with accompaniments and parmigiano bread sticks.(Price per selection of cheese or meat option. Mixing and Matching is encouraged.)

SALUMI MORTADELLA Emilia Romagna, Italy Fine ground pork with pistachios similar to what americans know as bologna.

SALAME NOSTRANO FRA’ MANI Berkeley California A traditional Italian pork cured sausage with mild and sweet flavor.

BRESAOLA Valtellina - Lombardia, Italy Air-dried, salted beef that has been aged two or three months. With a sweet flavor that is similar to prosciutto.

COPPA Emilia Romagna, Italy Coarsely ground cured meat typical of Northern Italy. Seaso ned with salt, wine, garlic and spices

PROSCIUTTO DI PARMA ROVAGNATI 24mo

Emilia Romagna, Italy Tender, sweet Prosciutto di Parma originated in the Italian hills around Parma, where it’s still prepared with the same traditional methods. The Parma stock is fed a special diet of whey and grains, and the hams are trimmed and massaged with natural sea salt before aging for at least 24 months.

FORMAGGI GORGONZOLA Lombardia, Italy It is a veined Italian blue cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining. TALEGGIO Lombardia, Italy It is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. It has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

GRANA PADANO Italy It is a hard, slow-ripened, semi-fat cheese from Emillia Romagna. Aging 8 to 20 months.

PECORINO CROTONESE Calabria, Italy With a deep nutty flavor that is practically meaty, Pecorino Crotonese may be the ultimate Pecorino: hard, full-bodied, salty & gritty. Hailing from southern Italy’s bountiful sheep region, the cheese is aged in wicker baskets creating a decorative cross-hatched-patterned rind.

OUR PASTA RUSTICHELLA D’ABRUZZO Uses the very best semolina from select durum wheat. This flour with a high gluten content, mixed with pure mountain water, gives a unique firmness and flavour to the pasta. Theprecious bronze dye give the pasta just the right roughness to hold all kinds of sauce. The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 95/104 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours. FELICETTI MONOGRANO A single origin variety of wheat, a one mill process with one goal: the pursuit of quality. It all starts with the stalks of wheat in the fields that drink in the sun to yield the highest quality taste, firmness and consistency both to the eye and palate. The grain is wholesomely processed, without changing what Mother Nature has given us.

341 S. California Ave, Palo Alto CA 94306

Selection of One 9

Selection of Two 16

Selection of Three 24

Selection of Four 30

SMALL PLATES & SOUP SOUP OF THE DAY 12

FRITTURA MISTA 16 Calamari, shrimp, sardines, lemon

CROCCHETTE V 13 Homemade potato crocchette, peas, Grana Padano

POLIPO 15 Breaded octopus, spicy avocado, micro arugola, diced tomatoes

PROSCIUTTO E BURRATA 17 Truffle burrata cheese, Parma prosciutto 24mo, kalamata olives

BRESAOLA AL LIMONE 15 Air-dried salted beef, Grana Padano, micro arugula, lemon dressing

FAGIOLI E BIETOLA V 14 Swiss chard, cannellini beans, garlic, peperoncino calabrese, Grana Padano

POLPETTE 15 Pork, beef, veal meat balls, Grana Padano, eggs, bread, auricchio provolone, tomato sauce

VERDURE AL FORNO V 15 Wood fired baked butternut squash, brussels sprouts, sweet potatoes, Grana Padano

INSALATE ROASTED BEETS V 14 Oranges, micro arugula, lemon, drunken goat cheese

MIXED GREENS V 11 Cherry tomatoes, cucumbers, sherry vinaigrette

BUTTER LETTUCE V 13 Fuji apple , pistacchio, shaved Grana Padano, shallots lemon dressing

WARM SPINACH * 14 Italian pancetta, potatoes, drunken goat cheese, cabernet sauvignon dressing

ARUGOLA V 13 Fava beans, caramelized walnuts, apple, shaved pecorino, vinaigrette

PANINI (Salad or french fries)

SALSICCIA 14 Calabrese mild sausage, broccoli rabe, provolone

COTTO 14 Rovagnati Prosciutto Cotto, provolone, spinach

BUFALA 13 Bufala mozzarella, basil pesto, tomato

POLPETTE 15 Homemade meatballs, provolone, tomato

CRUDO 15 Rovagnati prosciutto crudo, arugula, provolone

PASTA PENNE FARRO V 18 Felicetti ancient grain farro pasta, roasted eggplant, basil, tomato

CONCHIGLIONI AL FORNO V 19 Oven baked Felicetti Conchiglioni, zucchine, ricotta, Grana Padano, pea puree, provolone

RICCIA PUGLIESE V 18 Homemade pasta, broccoli puree, Grana Padano, Senise pepi cruschi

BUCATINI POMODORO V 16 Rustichella pasta, tomato, carrots, celery, onion, basil

GNOCCHI AL PESTO V 17 Homemade potato gnocchi, pesto, green beans, pine nuts, Grana Padano

TONNARELLI ALLE VONGOLE 21 Rustichella squid ink spaghetti, manila clams, anchovies, garlic, peperoncino, cherry tomatoes, white wine

FETTUCCINE VERDI 21 Homemade spinach pasta, veal-beef-pork Bolognese, Grana Padano

RAVIOLI 18 Homemade stuffed pasta, pork, beef, ricotta, tomato

PACCHERI DEL CONSOLE 18 Rustichella pasta, spicy Nduja Calabrese, onion, cherry tomato, bread crumbs, Grana Padano

RISOTTO A.Q. Risotto of the day

ENTRÉE PARMIGIANA DI ZUCCHINE V 22 Fired zucchine, Grana Padano, provolone, tomato

ORECCHIE D’ELEFANTE 29 Breaded beef cotoletta, french fries, mixed greens

OSSOBUCO 32 Veal ossobuco, carrots, celery, red wine reduction, homemade polenta

WOOD FIRED BISTECCA 38 20 oz Certified Angus Beef® prime rib eye, green capers sauce, grana padano green beans, french fries PESCE A.Q. Fresh fish of the day

SIDES GRILLED CHICKEN 8

BABY GREEN BEANS 6

FAVA BEANS 6 FRENCH FRIES 6

Bread Upon RequestV Vegeterian | * Can be Vegeterian, ask your server

341 S. California Ave, Palo Alto CA 94306

The word iTalico comes from the ancient Greek word Italói which the greeks would use to refer to the first habitants of the southern peninsula of Italy which is known today as Calabria. From this ancient word Italói (iTalico) is how Italy received its name.