Food and Wine of Rome and Southern Italy

SPUZZULIA a sampling of shared antipasti, based on regionality and seasonality

18

!Italian Wedding Soup 6 meatballs, escarole

Prosciutto Supplì 9 crispy risotto, english pea, mozzarella

!Escarole 6

cannellini beans, olive oil

!Octopus Panzanella 14 potato, pickled peppers, fennel seed

!+Fritto Misto Grande 16 calamari, gulf shrimp, vegetables

!+Salumi Plate 15

prosciutto di parma, housemade meats, pecorino cheese

Mozzarella

!Campania, Buffalo Milk D.O.P. 11

!Wisconsin, Cow’s Milk 9

PRIMI ! small plate or entrée size

Spaghetti Cacio e Pepe 8/16

Spaghetti Carbonara 11/22 Bucatini all’Amatriciana 10/20 Ravioli, Swiss Chard, Ricotta 13/26

Tapparelle alla Coperta 10/20 Orecchiette, Spicy Sausage, Broccoli Rabe 11/22

Cavatelli, Lamb Ragu 12/24 Pappardelle, Monkfish Sugo 12/24

Tagliolini, Lemon, Gulf Shrimp 14/28 Linguini, Clams, Garlic 13/26

SECONDI ! from our wood fired grill ! served a la carte

!Pollo allo Diavolo 21 !+Grass Fed Beef Sirloin 24

chicken, chili, piccante oil arugula, parmigiano, 12-year balsamic

!+Griglia Mista 24 !Eggplant Parmigiana 14

lamb shoulder, pork spare ribs, san marzano tomato,

garlic sausage mozzarella

!+Wood-fired Whole Fish MKT !+Swordfish Bagnara MKT

spring herb salad, radish, greens garlic, caper, parsley, lemon

CONTORNI ! !Crispy Potatoes 3

!Market Vegetable 6 !Polenta 3

!House Salad 5 !Sautéed Greens 5

!Spaghetti Marinara 5

! These menu items can be made gluten-free. | + These items are served raw or undercooked. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

executive chef: Paul C Reilly | Coperta proudly works with local farms and ranches Please visit our sister restaurant beast + bottle

Not all menu ingredients are listed. Please inform your server of any food allergies or sensitivities. | Limit 4 checks per table, please

to go with mozzarella…

!Celery Pugliese 2 !Pesto Garganico 4 !Marinated Olives 5 !Prosciutto 4 !Local Tomatoes 4 !Crushed Fava Beans 5 !Sienese Peppers 4 Taralli Crackers 3

ANTIPASTI !

REgIONS OF SOUTHERN ITALY !

gLOSSARY !

Coperta-Blanket. Symbolizing comfort and warm hospitality

Spuzzulia-Campanian slang meaning ‘a little of this and that’ or ‘eat a lot of little things’

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Amatriciana-Sauce of Amatrice; guanciale, tomato, onion, & cheese

Bucatini-Pasta shape; similar to spaghetti, with a hollow center

Cacio e Pepe-Roman sauce of sheep’s milk cheese & pepper

Carbonara-Roman sauce of cheese, pepper, guanciale & egg yolk

Cavatelli-Pasta shape; Crescent with ridges

Diavola-Devil’s sauce

Fritto Misto-“mixed fry”, fried squid, fish & shrimp

Guanciale-Salt-cured pork jowl

Griglia Mista-“mixed grill”

Orecchiette-Pasta shape; meaning ‘little ears’

Panzanella-“wet bread”, salad with vegetables and bread, soaked in dressing

Pecorino-Sheep, can refer

to cheese or wine

Piccante-Spicy

Salumi-Assortments of

cured meats

Sienese Pepper-Mild

pepper of Basilicata

Sugo-Sauce

Supplì-Italian street food of

risotto and tomato sauce

Vin Cotto-Cooked wine

About us !

Coperta celebrates Roman trattoria fare and “cucina del mezzegiorno”, the food and

wine of Southern Italy. Seasonal vegetables and the freshest fish and shellfish feature

prominently in our cuisine, as well as meat and game from local, responsible sources. It

is a simple cuisine of sustenance, using only what the earth and sea can seasonally

provide; nothing more and nothing less. We proudly work with Colorado’s best farmers

and ranchers to bring the highest quality southern Italian experience to Denver.

Grazie e prego!