A Taste of Italy: Safina’s Menu for Milwaukee Foodies

Milwaukee has an enduring affection for Italian food. For decades, the city’s trattorias have treated diners to big plates of spaghetti and meatballs and deep‑dish pizza. But Italy’s culinary heritage is as diverse as its regions, and many dishes rarely appear on American menus. Safina in Milwaukee’s Westown neighborhood offers a different experience. Inspired by Sicily and a family history that dates back generations, Safina serves food that mirrors what you might find at a Sicilian family table. Chef‑owner Joey Safina explains that the restaurant celebrates his family’s roots by combining Sicilian staples with the seasonal bounty of Wisconsin. The result is a menu that explores an array of regional specialties and traditional cooking techniques, inviting Milwaukee foodies to move beyond the familiar pizza‑and‑pasta paradigm.

Celebrating Sicilian Roots

Safina bills itself as an homage to all things Sicily. The kitchen imports heirloom ingredients like San Marzano tomatoes DOP, Castelvetrano olives, and Bronte pistachios to recreate flavors from the old country. In a message printed on the menu, Chef Joey Safina writes that his team imports Sicilian staples and marries them with local seasonal produce to serve “faithful, modern interpretations of classic recipes.” This philosophy is evident throughout the menu, where simple preparations allow premium ingredients to shine. Pastas are made from 100% Italian durum wheat; gluten‑free pasta is available upon request, and all chicken is free‑range. The commitment to quality elevates each dish and gives diners a window into Sicilian family cooking.

Starters that Showcase Sicily

The meal begins with an array of antipasti that sets the tone for an evening of discovery. The Bruschetta uses ripe tomatoes, basil, garlic oil, and creamy stracciatella cheese drizzled with balsamico di Modena IGP. It’s simple and vibrant, much like the Bruschetta served in the villages around Palermo. Arrostito is another vegetarian option that roasts broccoli and cauliflower with charred sweet peppers and pepperoncino oil, evoking the smoky flavors of Sicilian street grills. For cheese lovers, Mozzarella refers not to store‑bought mozzarella sticks but to Giovanni’s original fried and baked mozzarella—hand‑rolled, breaded, and served in a pool of San Marzano tomato sauce.

Seafood plays a central role in Sicilian cuisine, and Safina honors that tradition. Calamari Classico features lightly floured and fried squid served with San Marzano sugo, while the more adventurous Polpo (+Polpo on the menu) presents charred octopus with roasted fingerling potatoes, a pepperoncino cream, toasted walnut vinaigrette and an apple–fennel salad. These dishes reflect the island’s coastal influences, using minimal seasoning so the natural sweetness of the seafood comes through.

Salads: Beyond Caesar

Safina’s salad section demonstrates how Italian salads often play with fruit, nuts and bitter greens rather than relying on heavy dressings. The Rosetta salad mixes greens with artichokes, Sicilian olives, pepperoncini, red onion and tomato. Parmigiano and a red‑wine vinaigrette tie the flavors together. For something unexpected, Milwaukee diners can try the Lucia salad, which pairs arugula with peaches, fennel, pickled golden raisins, goat cheese from Wisconsin’s La Clare Farms and toasted hazelnuts, all dressed with a Millefiori lemon–mint vinaigrette. This combination of sweet, salty and tangy highlights the Sicilian love of agrodolce (sweet‑and‑sour) flavors.

Entrées: From Land and Sea

Giovanni’s Original Veal

At the center of Safina’s entrée menu is Giovanni’s Original Veal. The veal is prepared in the style of parmesan or cotoletta, meaning it can be served breaded and baked under mozzarella with tomato sauce or as a thinner cutlet that is pan‑fried. Each version comes with the chef’s choice of pasta. It pays homage to northern Italian preparations yet uses a recipe passed down in the Safina family.

Meat and Poultry

For meat lovers, Gio’s Stuffed Filet is a standout. The USDA prime center‑cut filet is stuffed with provolone and prosciutto di Parma DOP, then served over Gio potatoes with caramelized onion and tomato. Sicilian Grilled Maiale showcases a 14‑ounce Duroc bone‑in pork chop with bell peppers and Gio potatoes. The dish draws on the Sicilian tradition of grilling pork chops with peppers, allowing the smoky char and sweet vegetables to complement the succulent meat. Fans of chicken parmesan should not miss Safina’s version: free‑range chicken is breaded, covered in mozzarella and San Marzano tomatoes and served over fettuccine. For a lighter poultry option, Momma’s Vesuvio roasts herb‑crusted free‑range chicken with fingerling potatoes, peas, onions, white wine and lemon sauce, reminiscent of the classic chicken Vesuvio popular in Chicago but with a Sicilian twist.

Seafood and Pasta Specialties

Seafood takes center stage in the Pesce alla Puttanesca, where Alaskan halibut is roasted and placed over pasta dressed with puttanesca sauce made from datterini tomatoes, Castelvetrano and Taggiasca olives, Sicilian capers and anchovies. Shrimp Diavolo is a fiery option that combines shrimp with a spicy San Marzano sauce, fontina and provolone cheeses, Calabrian chili oil and bucatini pasta. For those craving a seafood platter, Frutta di Mare features black linguine (colored with squid ink) tossed in brodo pesce (a seafood broth) with shrimp, calamari, octopus and Calabrian chili. Penne alla Vodka adds Sicilian flair to the Italian‑American classic by tossing penne with shrimp, mushrooms, spinach, sun‑dried tomatoes and a piccante vodka sauce.

Pasta Interpretations

One of Safina’s most intriguing dishes is Fusilloni al Pistachio. Instead of the usual basil pesto, the kitchen uses a creamy pistachio pesto made from Bronte pistachios and guanciale (Italian cured pork jowl), then finishes the dish with Bronte pistachio panna crudo. Sicilians have been using pistachios in savory preparations for centuries, and this dish illustrates how they can lend depth and richness to pasta. Another comforting option is Fettuccine Alfredo, tossed with a classic three‑cheese sauce. Diners may add chicken or shrimp for an additional charge. Ragù al Forno is essentially baked ziti elevated; Giovanni’s meat sauce blankets penne, which is then topped with sharp provolone and served with garlic bread. Vegetarians will enjoy Nonna’s Eggplant Parmigiana, which uses Sicilian herb breadcrumbs and layers of eggplant baked with San Marzano sauce, fontina and mozzarella over pasta.

Drinks: Wines, Cocktails and Beers

Safina’s beverage program complements the menu’s regional focus. The House wines on tap feature both Italian and New World varietals. Rosso selections include a Tuscan red from C’di Querceto, Stemmari Nero d’Avola and Cantine Povero Barbera d’Alba, all available by the glass or carafe. For a richer glass, try Quilt Cabernet Sauvignon ($15 a glass / $68 a carafe). In the Bianco category, diners can sip Scarpetta Frico Venezia Giulia Bianco, La Vite Bianco Frizzante (a sparkling prosecco) or Lagaria Pinot Grigio delle Venezie DOC. House wines are also available by the bottle, including Siduri Pinot Noir from Oregon and Caymus Cabernet Sauvignon from Napa Valley.

Italian tradition meets modern mixology in the Safina Specialty Cocktails section. The Sicilian Spritz mixes Aperol and Solerno (blood orange liqueur) with house prosecco. Guests seeking a non‑alcoholic alternative can choose the NA Sicilian Spritz, made with Lyre’s Italian spirit and blood orange topped with NA prosecco. The Limoncello Lemon Drop Martini combines Meletti Limoncello, Saint Brady Vodka, Grand Marnier and fresh lemon juice. Herb lovers should try the Basil Gimlet, an Aviation Gin‑based cocktail muddled with lime and fresh basil; a non‑alcoholic version uses Seedlip Garden 108 and soda. Whiskey enthusiasts might opt for the Black Manhattan, with Bulleit Rye, Averna and Cocchi vermouth. Other creative options include the Safina Negroni with Malfy Blood Orange Gin, the Pomegranate Martini, and the Paper Plane, a blend of Bardstown bourbon, Nonino Quintessentia amaro, Aperol and lemon juice.

Beer drinkers aren’t left out. The Domestic beer list features Milwaukee favorites like Lakefront IPA, New Glarus Spotted Cow and Miller Lite, along with Blue Moon, Half Acre Waybird Hazy IPA and Riverwest Stein. The Premium beer selection includes Italian imports like Menabrea Blonde and Amber, along with Stella Artois, Whole Hog 6‑Hop Imperial IPA, Corona, Modelo, Peroni Nastro Azzurro NA, Peroni and Moretti. The thoughtful beverage menu ensures there is a pairing for every palate and dish.

Experiencing Safina: Tips for Milwaukee Foodies

• Go beyond pizza and red sauce. Safina’s menu includes a few American‑Italian classics, but the real gems are the lesser‑known regional dishes like Fusilloni al Pistachio and Pesce alla Puttanesca, which showcase ingredients seldom seen in Milwaukee.
  

• Savor the seafood. Sicily is an island, so many of its signature dishes revolve around fish and shellfish. Don’t miss the Calamari Classico, Polpo, Pesce alla Puttanesca or Frutta di Mare.
  

• Sample the cocktails. Italian dining isn’t complete without aperitifs or digestifs. Start with a Sicilian Spritz and finish with a Black Manhattan or Safina Negroni.
  

• Share dishes family‑style. Many of Safina’s entrées, such as Gio’s Stuffed Filet or Sicilian Grilled Maiale, are generous enough to share. Family‑style dining echoes the communal spirit of Italian meals.

Conclusion

Safina offers Milwaukee foodies an authentic Italian experience rooted in family tradition and Sicilian flavors. As a family-owned Italian restaurant in Milwaukee, Wisconsin, Safina is a top choice for anniversary dinners, private dining, corporate events, and large-group celebrations. From handmade pastas to signature seafood dishes, every plate reflects the warmth of a true Sicilian kitchen. Whether you're planning an intimate evening or looking for the perfect Italian private dining venue in Milwaukee, Safina delivers exceptional hospitality and unforgettable cuisine. Reserve your table or inquire about private dining today to experience why Safina is one of Milwaukee’s best Italian restaurants.