La Fontanella Italian Restaurant

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4231 E. Indian School Road Phoenix, AZ 85018

602-955-1213

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Phoenix New Times
Recommended

Cuisine(s): Italian

Hours: Daily 4:30pm-9:30pm

Price: $$$, $$$$

Payment Types: All Major Credit Cards
Attire: resort casual

Features: Delivery, Private Party, Takeout, Vegetarian Friendly, Wheelchair Accessible

Serving: Dinner

Alcohol: Full bar
Reservations: Accepted, Recommended

Parking: Lot Available

Description

While trendier restaurants in Arcadia have come and gone, La Fontanella remains a dependable choice for old-school Tuscan cuisine after three decades in business. For a quiet, unassuming dining experience with family or a date, La Fontella fits the bill as well as any eatery in this part of town. Professional servers (some of whom have been at La Fontanella since it opened) and a low-key but classy — albeit slightly dated — decor are part of the charm here. Some recipes have seen better days (seafood manicotti), but many others remain delicious classics (including the seafood-rich Pescatore Diablo and La Fontanella's superb gnocchi).

98: Lara Mulchay

By Chow Bella | Fri, May 11, 2012

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others... More »
Isabella Mannone-Bertuccio's Artichokes alla Greca

By Lauren Saria | Thu, May 10, 2012

This week, we brought you the story of La Fontanella, the Italian restaurant in Arcadia owned by Isabella Mannone-Bertuccio. For nearly three decades she's been serving her authentic Italian cuisine t... More »
Isabella Mannone-Bertuccio of La Fontanella, Part 2

By Lauren Saria | Tue, May 8, 2012

On Monday, we began our conversation with Isabella Mannone-Bertuccio of La Fontanella, the classic Italian restaurant in Arcadia, which opened its doors in 1982. This year the restaurant will be celeb... More »
Isabella Mannone-Bertuccio of La Fontanella

By Lauren Saria | Mon, May 7, 2012

There are few places in the restaurant world that can say they've been around as long as La Fontanella, the family-style Italian eatery that made its home in Arcadia long before renovating old houses ... More »
Second Helpings

By Howard Seftel | Thu, May 09, 1996

Roman Holiday: There's no shortage of Italian restaurants in the Valley. Local folklore says there are more Italian places here than any other ethnic variety, including Mexican. But there's not necessarily strength in numbers. Most of these re... More »
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Main Menu

Antipasti

Cocktail Di Gamberi
freshly chilled shrimp served in a tangy sauce.

Crespelle Ai Fruitti Di Mare
crepes stuffed with fresh shrimp, sea scallops and crab meat, infused with a light lobster bisque sauce.

Bocconcini Di Mozzarella Di Bufala Con Pomodori E Melanzane Alla Griglia
little mouthfuls of buffalo mozzarella with grilled eggplant, sliced fresh tomatoes and basil.

Calamari Alla Griglia
squid, lightly toasted with fresh garlic, extra virgin olive oil and crowned with freshly diced tomatoes, basil and balsamic vinegar.

Asparagi E Peperoni Al Forno Reggiano
lightly broiled asparagus and sweet peppers with parmigiano.

Ostriche Royale
oysters topped with smoked salmon and crispy bacon, sautéed in a lively, bubbly champagne sauce.

Prosciutto Di Parma Ai Frutti Di Stagione
imported italian prosciutto thinly sliced and served with seasonal fresh fruit.

Vongole a Piacere
clams served in your preference of oreganato, casino or posilippo style.

Insalata Di Pulpo Con Patate E Cipolla Rossa
gently tossed salad composed of baby octopus, potatoes and sliced red onion.

Bamberi Perignon
fresh shrimp sautéed with shitake mushrooms, fresh herbs and deglazed in a reduced champagne sauce.

Carpacio Di Manzo Olio Di Tartufo
thinly sliced raw filet mignon coated with imported parmigiano, capers and white truffle oil.

Antipasto Caldo (For 2)
assorted hot appetizers chosen for the perfect taste.

Zuppe

Minestre Di Verdure Fresche
fresh homemade vegetable soup.

Stracciatella Fiorentina
spinach and egg in chicken broth.

Risotto

Risotto Golfo Di Trieste
rice with mixed seafood.

Risotte Ai Funghi Di Bosco
rice with mixed mushrooms.

Farinacei

Linguine Alle Vongole
linguine with clams in red or white sauce.

Tagliatelle Genovese Con Gamberi Al Pesto
fresh homemade noodles in pesto sauce with sundried tomatoes and shrimp.

Capellini D'angelo Alla Primavera
angel hair pasta with fine julienne vegetables with extra virgin olive oil and vegetable broth.

Gnocchi Casalinga O-Al Pomodoro
homemade potato dumplings in fresh tomato basil or veal ragu.

Fettucine Con Porcini
ribbons of pasta with porcini mushrooms.

Pappardelle Al Filetto Di Pomodoro
fresh homemade wide noodles with braised vidalia onions, prosciutto di parma, fresh tomatoes and basil.

Rigatoni Supremi
rigatoni with smoked salmon, onions, peas, mushrooms and tomatoes in cream sauce.

Ravioli Ala Formaggio
fresh homemade mixed cheese ravioli in cognac and cream sauce with shitake mushrooms.

Insalata

Insalata Di Rucola Funghi E Parmigiano
arugula and assorted mushrooms dressed with extra vergin olive oil and lemon, topped with shavings of parmigiano

Nsalata Della Casa
freshly tossed organic salad with hearts of palm and steamed asparagus.

Insalata Di Cesarebaby Romaine Caesar Salad
baby romaine caesar salad

Pesce

Salmone Atlantico
atlantic salmon filet, grilled with fresh herbs.

Filetto Di Sogliola
filet of sole, sauteed in lemon sauce or broiled.

Scampi Al Buzara
shrimp sautéed in cognac sauce with fresh tomatoes, garlic and extra virgin olive oil.

Scampi Alla Griglia
jumbo gulf shrimp on the charcoal

Verdure

Broccoli De Rabe Affogati
broccoli rabe sautéed in garlic and oil.

Spinaci Affogati
spinach sautéed in garlic and oil.

Pollo

Pollo Scarpariello
chicken on the bone, with garlic, rosemary and sausage.

Pollo Monte Bianco
breast of chicken with spinach, roasted peppers and melted fontina cheese in white wine sauce.

Pollo Triestina
charcoal grilled breast of chicken with three color salad on top.

Pollo Alla Fontanella
breast of chicken with hearts of palm shitake mushrooms, shrimp, asparagus and fresh tomatoes in white wine sauce.

Involtini Di Pollo
rolled chicken stuffed with prosciutto and fresh mozzarella, sautéed in light brown sauce with mushrooms.

Pollo Francesse
breast of chicken dipped in egg and sautéed in lemon sauce with leeks.

Carne

Vitello Alla Fontanella
scaloppini of veal sautéed with shallots, cognac and black truffles in reduced cream and mascarpone sauce.

Vitello Alla Cardinale
scaloppini of veal sautéed with prosciutto, mozzarella and roasted peppers in white wine sauce.

Vitello Genovese
scaloppini of veal in pesto sauce with roasted almonds and sun-dried tomatoes.

Saltimbocca Alla Romana
scaloppini of veal topped with prosciutto on a bed of spinach.

Vitello Con Funghi Misti
scaloppini of veal with mixed mushroom sauce.

Maiale Golosa
breaded pork cutlet topped with salad green, tomatoes, onions and fresh mozzarella.

Maiale Paillard
thin cutlet of pork grilled and topped with sautéed onions, roasted peppers, mushrooms and shoestring potatoes.

Looking for another city?

La Fontanella Italian Restaurant

4231 E. Indian School Road Phoenix, AZ 85018

602-955-1213

Description

98: Lara Mulchay

By Chow Bella | Fri, May 11, 2012

Isabella Mannone-Bertuccio's Artichokes alla Greca

By Lauren Saria | Thu, May 10, 2012

Isabella Mannone-Bertuccio of La Fontanella, Part 2

By Lauren Saria | Tue, May 8, 2012

Isabella Mannone-Bertuccio of La Fontanella

By Lauren Saria | Mon, May 7, 2012

Second Helpings

By Howard Seftel | Thu, May 09, 1996

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