Bella Italian Café - Tampa, FL

Classic cheese or create your own pizza.

Prosciutto, caramelized onions, roasted potatoes, mozzarella, and fontina cheese.

Italian sausage, freshly sauteed spinach, shallots, garlic, romano, asiago, and mozzarella cheeses.

Bellas hand-made meatballs, onions, and sweet peppers with mozzarella.

Oak-fire-roasted chicken with fresh spinach leaves, fontina cheese, artichoke hearts, and diced ripe tomato.

Mozzarella and tomato sauce with fresh basil and parmesan. the closest thing to an American pizza.

Very rich and flavorful with pesto, ricotta, romano, and mozzarella. a great appetizer for a small group, or a meal in itself.

Italians would call this a crazy crazy pizza! too many ingredients! but we americans love it. pepperoni, sausage, pepperoncini, onions, and mushrooms topped with mozzarella.

Porcini, portabello, and button mushroom mix with asiago and mozzarella.

Best in Tampa! marinated, paper-thin tenderloin served icy cold with caponata aioli, a blend of mayonnaise, sour cream, finely chopped eggplant, roasted red pepper, garlic, olives, capers, and basil. topped with shaved parmesan and a sprinkling of cracked pepper and parsley.

Goat cheese baked in reduced bruschetta sauce served with wedges of toasted garlic bread for dipping.

Baked mushroom caps filled with Italian sausage, sauteed spinach, shallots, and romano cheese in a light white wine butter sauce.

Half-moon pasta filled with rich cheese and creme fraiche, panko breaded and deep fried. served with reduced bruschetta for dipping.

Lightly breaded baked eggplant filled with prosciutto, sweet ricotta and smoked mozzarella. served in a pool of reduced bruschetta.

Shrimp sauteed with garlic, scallions and tomatoes, reduced in a dry vermouth and shrimp stock sauce. served with buttery croutons for dipping.

Calamari dusted in seasoned flour and deep fried, served with reduced bruschetta sauce.

Calamari dusted in seasoned flour and deep fried, served with reduced bruschetta sauce.

The neopolitan version of classic roman garlic bread. slices of bread brushed with olive oil and toasted dark on the grill, topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onions, parsley, and basil.

A Tampa favorite. finely chopped chicken breast, crumbled bacon, diced tomatoes, sun-dried tomatoes, red cabbage, gorgonzola, ditalini pasta, and romaine all tossed in a dijon vinaigrette.

A Tampa favorite. finely chopped chicken breast, crumbled bacon, diced tomatoes, sun-dried tomatoes, red cabbage, gorgonzola, ditalini pasta, and romaine all tossed in a dijon vinaigrette.

Romaine topped with julienne carrot, shredded red cabbage, ripe tomato wedges, and zucchini slices. choice of vinaigrette, low-cal ranch, bleu cheese, balsamic vinaigrette, or honey-mustard dressing.

Romaine topped with julienne carrot, shredded red cabbage, ripe tomato wedges, and zucchini slices. choice of vinaigrette, low-cal ranch, bleu cheese, balsamic vinaigrette, or honey-mustard dressing.

Mixed field greens tossed with fresh strawberries, toasted almonds, fontina and asiago cheeses in a sweet and sour sesame dressing.

Mixed field greens tossed with fresh strawberries, toasted almonds, fontina and asiago cheeses in a sweet and sour sesame dressing.

Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento, and parmesan, dressed in a creamy vinaigrette.

Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento, and parmesan, dressed in a creamy vinaigrette.

Imported fresh buffalo mozzarella from Italy, vine-ripened beefsteak tomatoes, fresh basil, and balsamic vinaigrette.

Imported fresh buffalo mozzarella from Italy, vine-ripened beefsteak tomatoes, fresh basil, and balsamic vinaigrette.

Made traditionally with a dressing of only the finest ingredients: olive oil, garlic, Worcestershire, mustard, lemon juice, egg and finely ground anchovy paste; tossed with shredded parmesan and croutons over hand-torn romaine.

Made traditionally with a dressing of only the finest ingredients: olive oil, garlic, Worcestershire, mustard, lemon juice, egg and finely ground anchovy paste; tossed with shredded parmesan and croutons over hand-torn romaine.

Creamy lobster bisque with flavors of saffron, tarragon and thyme, bowl topped with puff pastry and baked. finished tableside with a garnish of caviar and sour cream.

Creamy lobster bisque with flavors of saffron, tarragon and thyme, bowl topped with puff pastry and baked. finished tableside with a garnish of caviar and sour cream.

Classic Italian pasta and bean soup, with bacon, onion, ham, celery, garlic, and tomato.

Classic Italian pasta and bean soup, with bacon, onion, ham, celery, garlic, and tomato.

A creamy asparagus soup without the cream. made with fresh chicken stock and topped with mascarpone cheese.

A creamy asparagus soup without the cream. made with fresh chicken stock and topped with mascarpone cheese.

Beef tenderloin pieces and asparagus sauteed with shallots in a creamy gorgonzola sauce. tossed with starburst pasta.

Chunks of chicken breast reddened with hot spices, sauteed with scallions and mushrooms, then reduced in a creamy basil tomato sauce. tossed with fettuccine pasta.

An all-american favorite. a flavorful mixture of ground beef, prosciutto, soprassata (a lean pork salami), romano, garlic, and herbs served over spaghetti pasta with reduced bruschetta sauce. garnished with parmesan and parsley

Chunks of chicken breast in a sauce of roasted garlic, heavy cream, sun-dried tomatoes, and fresh sage. tossed with starburst pasta with a garnish of reduced balsamic vinegar and a fresh sage leaf

A colorful south tampa favorite. spaghetti tossed in a creamy basil tomato sauce with fresh tomato, bacon, garlic, onions, basil, parsley, and green peas.

Baked Italian sausage tossed with penne pasta, mushrooms, and ricotta in a creamy tomato sauce, then topped with mozzarella and baked.

Layers of freshly made sheet pasta, grilled chicken, spinach, portabello, porcini and button mushrooms, mozzarella, ricotta and asiago cheeses. served with roasted tomato cream sauce.

Cheese lasagna of ricotta, mozzarella, fontina, and parmesan. topped with your choice of basil tomato or bolognese sauce.

Shrimp and scallops sauteed with roasted mushrooms and leeks in roasted-tomato cream sauce. tossed with bowtie pasta.

Giant shell pasta, chicken breast pieces, mushrooms, leeks, and spinach baked in roasted tomato cream sauce with crunchy asiago and panko topping.

Tortellini served with garlic, onions, tomatoes, broccoli, peas and olives in an aglio e olio sauce.

Pasta purses filled with pear, robiola, ricotta and parmesan cheeses. served in a creamy saffron sauce with peas.

The original recipe of half-moon pasta filled with asparagus, ham, fontina, ricotta and sun-dried tomatoes. served in roasted-tomato cream sauce.

Spinach pasta filled with spinach, ricotta, and swiss cheese in choice of sauce.

Two chicken breasts in a lemon, caper, and white wine butter sauce.

Two sautéed chicken breasts in a creamy marsala and mushroom sauce.

Two chicken breasts sautéed and topped with basil tomato sauce, mozzarella, and parmesan cheese.

Two chicken breasts pounded thin, stuffed with spinach and goat cheese, dredged in breadcrumbs, quickly browned and baked. topped with a green peppercorn sauce of butter, cream, garlic, shallots, and white wine.

Chicken breasts breaded in romano cheese and sautéed golden brown. topped with lemon basil butter and artichoke.

Two chicken breasts breaded in romano cheese and sautéed golden brown, topped with mozzarella cheese and crispy prosciutto in a creamy Marsala mushroom sauce. served on a bed of sauteed spinach.

Veal scallopini sautéed in a creamy marsala and mushroom sauce.

Veal scallopini sautéed in a lemon, caper and white wine butter sauce.

Veal scallopini sautéed and topped with basil tomato sauce, mozzarella and parmesan cheese.

Sautéed in a lemon, caper, and white wine butter sauce.

Fresh grouper lightly floured and sautéed in a sauce of basil tomato, red wine, onions, garlic, capers, black olives and crushed red pepper.

Maple-amaretto glazed salmon baked on a cedar plank in the oak-fired oven.

A very generous portion of calamari dusted in seasoned flour and deep fried served with a reduced bruschetta sauce.

Warm, bittersweet belgian chocolate oozes from inside an intensely rich molten chocolate cake. dusted with powdered sugar and served with a scoop of blue bell vanilla ice cream.

Vanilla bean custard with sweet raspberries topped with a thin, crispy shell of caramelized sugar.

The classic Italian dessert with layers of ladyfingers, zabaglione (marsala flavored custard), espresso whipped cream, and mascarpone (sweet, buttery cheese) topped with whipped cream and warmed chocolate sauce.

The classic Italian dessert with layers of ladyfingers, zabaglione (marsala flavored custard), espresso whipped cream, and mascarpone (sweet, buttery cheese) topped with whipped cream and warmed chocolate sauce.

A scoop of blue bell vanilla ice cream served with a shot of espresso.

Granny smith apples baked beneath a crunchy butter oatmeal topping. served with Bellas caramel sauce and a scoop of blue bell vanilla ice cream.