MENU
There are special items added to our menu everyday. Here is an overview of the great foods you'll find at DiCicco's. Special food needs? Just ask! We're happy to accommodate special diets. For instance, many of our dishes can be prepared 'Gluten Free.'
ANTIPASTI
Italian food is best appreciated one dish at a time, and there are plenty of dishes to keep your palate happy and your stomach full. A meal in Italy usually begins with an antipasto (starter), a sort of “warm up” dish before the real meal begins. Italians savor every bite they eat, and generally spend a good deal of time at the kitchen table. It's no wonder, Italy has a rich history of great food!
Antipasto Italiano - A taste of Italian meats including salami, mortadella, pepperoni, prosciutto, sopressata, Kalamata olives, Spanish olives, giardiniara, grilled eggplant, Italian cheeses, peppers and, upon request, anchovies!
Steamed Clams - Pana Pesce clams steamed with Italian white wine and fresh homegrown herbs.
Funghi Ripieni - Six mushroom caps stuffed with Dungeness crab meat and topped with Mornay sauce.
Fried Cheese Sticks - Mozzarella cheese breaded and fried for a rich creamy treat.
Cozze Diavolo - New Zealand Green Lip mussels in the half shell, sautéed in a spicy tomato sauce.
Bruschetta - Fresh chopped tomatoes, garlic, basil sit atop our homemade sourdough crustini.
Calamari Fritti - Our famous fried Calamari served with roasted red pepper and garlic aïoli, and cocktail sauce.
Garlic Toast - Frankly? The best. Homemade bread, real butter, fresh chopped garlic.
Garlic Bread - See above, add fresh mozzarella and it's baked.... makes the best even better!
AUTHENTIC HAND TOSSED PIZZA
The history of pizza is cloudy at best, with a variety of theories and speculation. There is agreement that pizza may have been developed by peasants in Naples, Italy. This early pizza consisted of flattened bread dough with olive oil, tomatoes, and mozzarella cheese. Pizza, as we know it, is credited to one Raffaele Esposito of Naples. In 1889, to honor a visit by King Umberto I and Queen Margherita, he created a special pizza which resembled the Italian flag. The pizza consisted of basil, mozzarella, and tomatoes. This dish sets the standard for our modern day pizza. This patriotic pizza was an instant success with the King and Queen, as well as his other patrons. He named this pizza in honor of the Queen, the Margherita.
DiCicco's Special Combination
Pepperoni, sausage, salami, linguisa, mushrooms, green peppers, yellow onions and black olives
Vegetariano Speciale
Artichokes, mushrooms, fresh tomatoes, red and green onions, chopped garlic, black olives and bell peppers
Margherita
Fresh basil, mozzarella cheese and fresh tomatoes
Artichoke, Tomato and Carmelized Onions
Roasted chicken, chopped garlic, mushrooms, bacon, fresh tomatoes, carmelized onions and parmesan cheese
Hawaiian
Pineapple, crispy bacon pieces, ham and green onions
Chicken Parmigiana
DiCicco's famous chicken parmigiana tops our hand thrown crust and marinara sauce pizza!
Quattro Fromaggi
Smoked gouda, mozzarella, fontina, asiago and fresh Italian herbs
Papa DiCicco’s (3 items - Your Choice)
Mama DiCicco’s (2 items - Your Choice)
Baby DiCicco’s (1 item - Your Choice)
Cheese
Pizza Toppings: Italian Sausage • Linguisa • Bacon • Roasted Chicken • Pepperoni • Salami • Meatball • Ham • Anchovies • Mushrooms • Black Olives • Fresh chopped garlic • Carmelized Onions • Bell peppers • Yellow Onions • Fresh Tomatoes • Red Onions • Artichokes • Green Onions • Basil. * Clams and Shrimp add 50¢ For Thick Crust: add $1.00
PRIMI PIATTI
First courses like spaghetti bolognese and lasagna are what most people think of when they think of typical Italian food dishes. It's not so easy to define what typical Italian food really is, however, because there are so many foods to choose from. What most people consider typical Italian food however is usually a first course!
Primi Piatti plates include your choice of soup or green salad. With Caesar salad add $2.50.
*Specialita' della Casa
Not only are these our Chef's specialties, they seem to be our guests favorites as well!
*Polpeette o Salsiccia Peperonata - Three meatballs or two sausages with bell peppers covered with sauce, topped with Mozzarella cheese, baked to perfection. Served with a side of pasta of the day.
*Mostaccioli con Formaggi - Mostaccioli pasta served with four different cheeses. Full of creamy goodness.
*Melenzane alla Parmigiana - Breaded eggplant with marinara sauce and baked with a topping of Mozzarella cheese. Served with a side of pasta.
*Calzone - Pizza dough filled with meat, cheese, onions, mushrooms, and bell peppers, served with marinara sauce on the side.
*Tortellini Suprema - Stuffed pasta sautéed in cream sauce with baby peas and prosciutto.
Tortellini Alfredo - Traditional Meat tortellini in a parmesan cream sauce.
Manicotti - Ricotta cheese wrapped in Italian pasta covered with Marinara sauce and topped with Mozzarella cheese.
Spaghetti ai Funghi - A beautiful, rich mushroom and Marinara sauce smothered over spaghetti.
Fettuccine alla Tequilla - Chicken breast strips sautéed with roasted peppers, red onions, and sundried tomatoes in a tequila cream sauce tossed with fettuccine.
Rigatoni Speciale - Rigatoni in a red sauce with sautéed mushrooms and a blend of Mozzarella and Cheddar cheese.
Fusilli Contadina - Chicken breast strips, sundried tomatoes, roasted red peppers, mushrooms, rosemary and a cream sauce tossed with corkscrew pasta.
Penne alla Puttanesca - A fresh tomato, Kalamata olive, caper, anchovy, and olive oil sauce tossed with penne pasta.
Cannelloni - Special meat filling wrapped in Italian pasta covered with Marinara sauce and topped with Mozzarella cheese.
Fettuccine Alfredo - A deliciously creamy dish, the way it is served in Rome.
Vermicelli Pomodoro - Fresh tomatoes, basil, and olive oil tossed with vermicelli pasta.
Fettuccine al Pesto - Fettuccine in a sauce of olive oil, garlic, and basil.
Fettuccine Venezia - Strips of chicken breast and fresh broccoli sautéed in a cream sauce served over fettuccine pasta.
Risotto Pesce - Clams, prawns, mussels, calamari, shrimp and fresh red snapper sautéed with fresh tomatoes and basil, tossed with Italian rice and then sprinkled with a blend of Romano and Parmesan cheeses!
Risotto ai Funghi - A blend of mushrooms including porcini, button, and oyster, blended with our light risotto.
PASTA
The Italian cuisine is rich and varied in all its aspects, but pasta has been its pride and glory through much of its history. When Italians emigrated, settling throughout the New World and Oceana, they brought their pasta with them and it found its way into everyone's life style, a worldwide comfort food that today we take for granted. The origins of pasta are as tangled, however, as spaghetti tossed in a bowl.
Traditional pasta served with your choice of our homemade Marinara Sauce or our creamy Alfredo sauce.
(All pastas are served A la Carte, as an Entree with soup or salad, or as an Entree with soup or salad plus meatballs or sausage.)
Spaghetti
Meat Ravioli
Cheese Ravioli
Mostaccioli
Fusilli
Rigatoni
Linguini
Vermicelli
Lasagna - Our thick, rich, meaty, cheesy lasagna! The best there is!
Gnocchi - A light potato dumpling - try them with Pesto sauce for a change!
Special Pasta Combination • Ravioli, Lasagna & Spaghetti - With your choice of meatballs or sausage and soup or salad.
Bolognese (meat) Sauce or Pesto Sauce add $2.00
Any pasta Alforno (topped with Mozzarella and baked) . . . add $1.75
With Caesar salad . . . add $2.50
SECONDI PIATTI
Second courses in Italy are what most people would consider the "main course". In general, secondi piatti are either fish, meat or poultry of some kind, although it is not uncommon to find vegetarian dishes served as a second course.
Secondi Piatti plates include your choice of soup or green salad. With Caesar salad add 2.50
*Specialita' della Casa
Not only are these our Chef's specialties, they seem to be our guests favorites as well!
*Chicken or Veal Parmigiana - Chicken breast or veal tenderloins breaded and sautéed, then topped with marinara sauce and mozzarella cheese and baked
*Chicken or Veal Piccata - Tender pieces of veal or chicken sautéed in butter, lemon, capers and white wine sauce.
*Chicken or Veal Marsala - Tender pieces of chicken or veal sautéed in sweet Marsala wine with mushrooms.
*Calamari Doré - A calamari steak dipped in egg batter sautéed with lemon and white wine.
*Fettuccine di Pesce Misto - Bay shrimp, calamari, clams, mussels, white fish and mushrooms sautéed in a cream sauce served over fettucine.
*Cioppino - Traditional fisherman's stew. Crab, prawns, mussels, clams sautéed in a tomato and basil sauce.
Vitello Milanese - Breaded veal sautéed in lemon, butter and white wine sauce.
Vitello San Remo - Tender pieces of veal sautéed with mushrooms in a white cream sauce topped with prosciutto and mozzarella cheese and baked.
Vitello Porcini - Medallions of veal sautéed with porcini mushrooms in a demiglaze sauce.
Vitello Portafoglio - Breaded veal, stuffed with ham and cheese, sautéed in lemon, olive oil and white wine.
Vitello Scaloppini - Veal sautéed with mushrooms, bell peppers and tomatoes in a delicious wine sauce.
Vitello Fantasia - Tender pieces of veal sautéed with artichoke hearts in a wine and light cream sauce.
Vitello e Gamberoni - Medallions of veal and jumbo prawns sautéed with mushrooms, scallions, tomatoes and wine.
Pollo Palermo - Boneless breast of chicken in cream sauce with ham, mushrooms and tomatoes.
Pollo Cacciatore - Half a chicken sautéed in a white wine with onions, bell peppers and mushrooms baked with Marinara sauce. (30 min. prep. time)
Pollo Siracusana - Chicken breast sautéed with roasted red peppers, capers, garlic, olive oil and white wine.
Pollo Buona Donna - Chicken breast and jumbo prawns sautéed with roasted red peppers, mushrooms and cream.
Pollo alla Griglia - Broiled boneless breast of chicken served with a side of pasta and vegetables.
Bistecca Di Manzo - Delicious New York steak broiled to your liking and served with Gorgonzola butter.
Tre Compari - Chicken, veal, and prawns sautéed in a mushroom, cognac and demiglaze sauce.
Linguine Tutto Mare - A blend of seafood in a tomato and basil sauce tossed with linguine.
Linguine Vongole - Your choice of tomato or white wine clam sauce.
Vermicelli con Gamberetti - Bay shrimp simmered in choice of Marinara or cream sauce.
Crabmeat Cannelloni - Italian pasta stuffed with Dungeness crabmeat and topped with a white cream sauce.
Scampi all' Agro - Scampi sautéed in lemon, butter, garlic and white wine.
Spaghetti Calamari - Squid sautéed in a tomato sauce.
Halibut - Grilled Halibut steak served with pasta and a side of vegetables.
Red Snapper - Fillet of Red Snapper dipped in egg batter sautéed to a golden brown with lemon.
Scampi Pomodoro - Prawns sautéed in a fresh tomato sauce served over linguini.
Linguine con Cozze - Mussels in the half shell sautéed in a tomato sauce served over linguini.
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