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Rione Italian Restaurant

Rione Italian Restaurant

 
Information
Rione Italian Restaurant

Rione Italian Restaurant

1990 Belgium Ave, Chico, CA 95928
 

Ordering Hours
Sunday4:30 PM - 8 PM
Monday4:30 PM - 8:15 PM
Tuesday4:30 PM - 8:15 PM
Wednesday4:30 PM - 8:15 PM
Thursday4:30 PM - 8:15 PM
Friday4:30 PM - 8:15 PM
Saturday4:30 PM - 8:15 PM

Most Popular  

Gorgonzola Salad
Spring mix lettuce tossed with a balsamic vinaigrette topped with candied walnuts, gorgonzola, and strawberries (GF, vegetarian)
$12.00
Caprese
Alternating layers of heirloom tomatoes and Fior di Late fresh mozzarella, topped with fresh basil, oregano, sea salt, olive oil (GF, vegetarian)
$15.00
Carbonara
This is an Italian Carbonara - no use of cream or butter goes into this dish. Imported bucatini pasta and crispy guanciale tossed in a creamy sauce of egg yolks, Pecorino Romano, and coarse pepper
$23.00
Bistecca in Padella (Filet Mignon)
Pan seared petite filet mignon sliced and served over creamy mashed potatoes, topped with sauteed mushrooms and onions in a port wine and white wine reduction (GF)
$46.00
Margherita Pizza
Imported San Marzano tomatoes, fresh mozzarella, fresh basil, olive oil drizzle (vegetarian) NO- ADD ONS will be permitted-Rione
$16.00
Burrata with Fig and Peaches
Stracciatella cheese wrapped with Mozzarella cheese, topped with sea salt, lemon infused olive oil, and roasted pistachios, served with fresh peaches, figs, and crostini
$15.00

Antipasti and Fritti  

Burrata with Fig and Peaches
Stracciatella cheese wrapped with Mozzarella cheese, topped with sea salt, lemon infused olive oil, and roasted pistachios, served with fresh peaches, figs, and crostini
$15.00
Caprese
Alternating layers of heirloom tomatoes and Fior di Late fresh mozzarella, topped with fresh basil, oregano, sea salt, olive oil (GF, vegetarian)
$15.00
Prosciutto and Burrata
Burrata cheese and prosciutto served over arugula, topped with olive oil drizzle, served with crostini
$16.00
Suppli al Telefono
A large panko crusted risotto ball with smoked mozzarella and tomato sauce in the center, served over house-made tomato sauce and fresh basil (vegetarian)
$11.00
Suppli alla Carbonara with Pesto
A large panko crusted ball made of Trofie pasta, guanciale, and our pecorino egg mixture, topped with a zesty pesto sauce
$12.00
Stuffed Zucchini Blossoms
Zucchini blossoms filled with a mixture of parmesan, ricotta, smoked mozzarella, and basil served with a tomato vinaigrette and citrus aioli (GF, vegetarian)
$12.00
Bruschetta alla Romana
A mixture of cherry tomatoes, fresh basil, capers, Castelvetrano olives, and olive oil, served over toasted garlic rubbed bread with a drizzle of aioli (vegetarian)
$12.00
Bruschetta alla Stracchino
Toasted sourdough bread topped with imported creamy stracchino cheese (made from cow's milk), truffle paste, and honey (vegetarian)
vegetarian.
$12.00
Meatballs al Forno
Beef, veal, and pork meatballs served over a creamy polenta topped with tomato sauce and parmesan (slightly spicy)
$16.00
Marinated Artichokes
Pan seared marinated artichokes served with a garlic parmesan cream sauce
$12.00
Gorgonzola Salad
Spring mix lettuce tossed with a balsamic vinaigrette topped with candied walnuts, gorgonzola, and strawberries (GF, vegetarian)
$12.00
House Salad
Mix of radicchio, endive, and cherry tomatoes tossed in la golden raisin white balsamic vinaigrette and topped with watermelon, radish, and beets with parmesan (GF, vegetarian)
$12.00

Tonda Style Roman Pizza  

Pizza tonda is a thinner and crispier version of the original Naples Style Pizza. Pizza is prepared with a mixture of imported 00 Flour and Spelt Flour. Hand-rolled after 72 hours of cold refrigerated proofing and about 4 hours of warm proofing. Baked in an extremely high temperature wood/gas pizza oven. The use of spelt flour makes these pizzas very digestible so they will not weigh you down.

Margherita Pizza
Imported San Marzano tomatoes, fresh mozzarella, fresh basil, olive oil drizzle (vegetarian) NO- ADD ONS will be permitted-Rione
$16.00
Prosciutto Crudo Pizza
San Marzano tomatoes, fresh mozzarella, prosciutto, olive oil drizzle, arugula. NO- ADD ONS will be permitted-Rione
$18.00
Diavola Pizza
San Marzano tomatoes, spicy salami, fresh mozzarella, basil, olive oil drizzle. NO- ADD ONS will be permitted-Rione
$18.00
Giovani Pizza
Tomato sauce, mozzarella, imported pepperoni, sausage, mushrooms NO- ADD ONS will be permitted-Rione
$17.00
Rione Pizza
Pecorino romano, course ground pepper, mild Italian sausage, mushrooms and red peppers, lemon olive oil drizzle. NO- ADD ONS will be permitted-Rione
$18.00
Porchetta Pizza
Tomato sauce, mozzarella, imported porchetta, smoked mozzarella, fresh mozzarella, rosemary, olive oil drizzle NO- ADD ONS will be permitted-Rione
$18.00
Quattro Formaggi Pizza
Garlic, fontina, gorgonzola, parmesan and smoked mozzarella. NO- ADD ONS will be permitted-Rione
$17.00
Cynara Pizza
Garlic, tomato sauce, fontina, roasted rosemary potatoes, marinated artichokes, castelvetrano olives, capers
$17.00
Mortadella and Pistachio Pizza
Olive oil, imported Mortadella, pistachio paste, Crescenza-Stracchino cheese, crushed pistachios, arugula dressed with lemon-vinaigrette
$18.00
Fried Meat Calzone
a pizza turnover filled with house made meatball, pepperoni, prosciutto cotto
$18.00

Traditional Roman Staples  

Carbonara
This is an Italian Carbonara - no use of cream or butter goes into this dish. Imported bucatini pasta and crispy guanciale tossed in a creamy sauce of egg yolks, Pecorino Romano, and coarse pepper
$23.00
Cacio e Pepe (al Tartufata)
Imported spaghetti alla Chitarra pasta tossed in a delicate sauce prepared with pecorino romano, a paste of mushrooms, olives and white truffle, and coarse black pepper (vegetarian). The most traditional way to have this dish is without truffle, but many Roman Chefs now add truffles and we love it.
$20.00
Pasta alla Gricia
Imported spaghetti alla Chitarra pasta tossed in a delicate sauce prepared with Pecorino Romano, starchy pasta water, and plenty of coarse black pepper, topped with guanciale
$22.00
Amatriciana
Imported Bucatini pasta and crispy guanciale tossed with tomato sauce prepared with San Marzano tomatoes, onions, Calabrian spice, and white wine (spicy)
$23.00
Zozzona
Mezzi rigatoni rossed with Italian sausage and guanciale in a creamy tomato sauce of carbonara and amatriciana (mild spice)
$25.00
Veal Saltimbocca alla Romana
Lightly floured medallions of veal layered with prosciutto and sage sauteed in a sauce of olive oil, butter, and white wine, with capers and lemon, all served over creamy mashed potatoes or polenta.
$34.00
Chicken Saltimbocca alla Romana
Lightly floured medallions of chicken breast layered with prosciutto and sage sauteed in a sauce of olive oil, butter, and white wine, with capers and lemon, all served over creamy mashed potatoes or polenta
$26.00

Favorites from Other Regions of Italy  

Trofie al Pesto Genovese
Trofie Pasta from the Ligurian Coast tossed with House Made Italian Basil Pesto, Asparagus Tips, Potatoes, and red peppers, topped with toasted Pine Nuts and Parmesan Cheese
$22.00
Ravioli alla Norcina
Freshly prepared raviolis stuffed with peppered mascarpone and pecorino romano, topped with ground Italian sausage and served in a truffle, nutmeg, and white wine cream sauce
$24.00
Lasagna Bolognese
Meaty blend of ground pork, veal and beef, celery, carrots, onions, layered between fresh lasagna pasta, smoked mozzarella, fontina and fresh mozzarella cheeses, house made tomato sauce and bechemel, topped with parmigiano reggiano
$25.00
Pappardelle Bolognese
A meaty blend of ground pork, veal, beef, celery, carrots, onions tossed in a homemade San Marzano Tomato Sauce with papperdelle pasta and topped with parmigiano reggiano.
$25.00
Cinghiale (Wild Boar) alla Bolognese
Bolognese prepared with braised wild boar, sauteed carrots, celery, and onions, a light amount of tomato sauce, served over freshly prepared pappardelle pasta, topped with parmigiano reggiano
$25.00
Trofie Pasta and Clams
Fresh Manila Clams and Baby Clams tossed in a sauce of white wine, pesto, garlic, olive oil, butter, dash of cream and red peppers, tossed with trofie pasta (pescatarian)
$26.00
Umbrian Chicken
(a tomato-less hunter style cacciatore) Braised chicken thighs slowly cooked in a sauce of white wine, white balsamic, garlic, light anchovies for flavor, rosemary, Castelvetrano olives and capers, served over creamy polenta (GF)
$25.00

Chef-Centric Signature Dishes  

Pan Seared Atlantic Salmon
Pan seared Atlantic salmon served in a white wine and lemon-butter sauce with capers, roma tomatoes, and asparagus tips over saffron risotto
$30.00
Shrimp Risotto
Five large tiger prawns sauteed in a sauce of sweet marsala wine, butter, lemon, and garlic, served over saffron risotto
$26.00
Bistecca in Padella (Filet Mignon)
Pan seared petite filet mignon sliced and served over creamy mashed potatoes, topped with sauteed mushrooms and onions in a port wine and white wine reduction (GF)
$46.00
House Made Ravioli with Lobster and Truffle Cream
House-made ravioli stuffed with peppered mascarpone and pecorino romano, topped with lobster meat and a truffle white wine cream sauce
$28.00

Desserts  

Pana Cotta with Peach Chutney
A classic Italian dessert made with cream and sugar. Served with house made peach chutney and just the right amount of citrus notes to compliment the cream
$9.00
Cannoli
Pastry shell filled with a slightly sweet combination of ricotta and mascarpone cheeses mixed with chocolate chips and topped with a slight drizzle of caramel
$8.00
Pistachio and Ricotta Italian Cheesecake
Served with raspberry coulis and cacao nibs
$9.00
Tiramisu
Lady fingers dipped in espresso and marsala, layered with sweet mascarpone cheese, topped with cocoa powder (very soft and custard-like)
$9.00
Gelato
Choice of stracciatella, spumoni, or pistachio
$6.00
Sorbet
Choice of blackberry cabernet or blood orange
$6.00

We offer delivery for this restaurant.

Ordering Hours

Sunday4:30 PM - 8:00 PM
Monday4:30 PM - 8:15 PM
Tuesday4:30 PM - 8:15 PM
Wednesday4:30 PM - 8:15 PM
Thursday4:30 PM - 8:15 PM
Friday4:30 PM - 8:15 PM
Saturday4:30 PM - 8:15 PM