Pranzo, a traditional Italian lunch, is more than just a quick bite. Often a relaxed and social affair, it may involve several courses. It’s not uncommon for Italians to enjoy some combination of anipasti (appetizer), primo and/or secondo (pasta and/or main course), formaggi e frutta (cheese and fruit), and dolce (dessert) during lunch. A hearty noontime meal might then be followed by a caffe, a strong cup of espresso.
Sit back and enjoy a one-of-a-kind traditional lunch at Partenope Ristorante today.
A Typical Italian Lunch at Partenope
At Partenope, every meal is steeped in tradition, and lunch is no different. Whether you’re in the mood for a several-course feast or you prefer something simpler, our Italian lunch menu will satisfy your taste buds.
For starters, the Pane is our tear-and-share bread with rosemary, sea salt, and olive oil. You can have it “Dino-style” with prosciutto added. The Salumi Board is an incredible lunch on its own, or it can be shared at the table as antipasti. Ours features prosciutto di parma, salame Toscano, hot coppa, ‘nduja, Calabrian chile honey, Parmesan, and house bread.
If you fancy a bit of pasta, either as a first course or a main course, we have you covered. Our Spaghetti alla Carbonara is made with guanciale, pecorino, Parmesan, and black pepper. The vegetarian Fusilli al Pesto is a delicious blend of pesto, Parmesan cream, cherry tomato, and pistachio.
When you want a salad for lunch, our chopped salad can’t be beaten. Crispy romaine, artichoke, provolone, olive, cherry tomato, cucumber, red onion, and hot soppressato are all blended in a red wine vinaigrette. The Partenope salad is a mix of field greens, cherry tomato, carrot, and Parmesan in balsamic vinaigrette. Have any insalate with the addition of chicken, tinned Callipo tuna, or grilled shrimp.
The pizza at Partenope is what makes our restaurant a destination. Versace Pizza Napoletano, true Neapolitan pizza, is what we’re known for. The Gennarino is topped with mozzarella, tomato sauce, hot soppressata, and basil. The Gladiator is a spicy pizza topped with smoked mozzarella, tomato sauce, pancetta, sautéed peppers & onions, Calabrian chili, and a basil finish. The Calzone Napoletano is filled with smoked mozzarella, whipped ricotta, salame dolce, Parmesan, and tomato sauce.
Hungry yet?
Deli Meats Explained
Italian culinary culture has a long history of producing cured, smoked, and fermented meats. All across Italy, various regions have been crafting versions of salt-cured ham, aromatic brined beef, and salami for generations. Known as salumi in Europe, many of the best aged meats found in any deli are Italian.
Prosciutto
A harmonious blend of saltiness and umami, Prosciutto is a classic dry-cured ham with exceptional flavor and versatility. With origins that trace back to ancient Italy, it has a range of culinary uses. Prosciutto is often served thinly sliced as part of an appetizer, or it can be used to elevate the flavor of pasta dishes, salads, or risottos.
Pancetta
Italy’s answer to bacon, Pancetta is made of pork belly that is cured rather than smoked. Fatty, savory, salty, and luxurious, it tastes like bacon but is decidedly more complex. Pancetta holds more weight as a culinary ingredient.
Salami
Distinctive types of salami trace their roots to specific places, including Genoa, Milano, and Calabrese. A mixture of coarsely ground pork and sometimes veal, each version is seasoned with a medley of spices that contributes to its taste profile. Salami is typically served in antipasto platters, sandwiches, salads, and pasta. ‘Nduja is a spicy, spreadable Calabrian salami.
Coppa/Capicola
With many interchangeable names, Coppa/Capicola is a cooked pork product similar to roasted deli ham. A mixture of salt, red pepper flakes, and black pepper gives it its signature spiciness and fragrant flavor.
Soppressata
Soppressata is made from roughly chopped pork seasoned with red pepper flakes and stuffed into natural casings. Bold flavor and an inconsistent texture make it perfect for enjoying with olives, cheese, fruit, and rustic bread.
Guanciale
Guanciale is made from the jowl or cheek of the pig. A counterpart to pancetta, its succulent flavor is essential for the spaghetti alla carbonara served at Partenope.
Partenope serves only the finest salumi.
Stop in Today to Try Our Traditional Lunch
When you’re craving Italian lunch foods, visit us at Partenope Ristorante for a taste of tradition. With locations in Dallas and Richardson, we serve the Italian lunch menu you are looking for five days a week.
