• Welcome to
    Tarantino Ristorante

    A warm Italian welcome awaits from all at Tarantino’s
    Book online or call 0141 237 3902

    About UsReservations
  • Welcome to
    Tarantino Ristorante

    A warm Italian welcome awaits from all at Tarantino’s
    Book online or call 0141 237 3902

    About UsReservations
  • Welcome to
    Tarantino Ristorante

    A warm Italian welcome awaits from all at Tarantino’s
    Book online or call 0141 237 3902

    About UsReservations
  • Welcome to
    Tarantino Ristorante

    A warm Italian welcome awaits from all at Tarantino’s
    Book online or call 0141 237 3902

    About UsReservations
  • Welcome to
    Tarantino Ristorante

    A warm Italian welcome awaits from all at Tarantino’s
    Book online or call 0141 237 3902

    About UsReservations

About Us

A few words about us

Let us introduce ourselves

Tarantino’s Ristorante is run by our Head Chef Giovanni Giglio with the food and wine emphasising the heritage and traditions of Southern Italian regions of Sicily and Puglia. Tarantino’s Italian Ristorante brings unique and authentic flavours of these regions to Glasgow providing real Italian cooking freshly prepared on the premises by our back of house staff, from Sicily Head Chef Giovanni Giglio & from Glasgow Sous Chef Damian Mitchell along with Paulina McDowell from Glasgow & Walter from Sicily. These deliciously prepared southern dishes are then served by our front of house team Giancarlo Piccione, Giuseppe Romanazzi (Peppe) both from Puglia with Drinks prepared and served by Ritchie Beaumont and Alice

Lunch Menu

1 course £7,95 2 courses £10.95 or 3 courses £13.95

  • Small Antipasto Tarantino

    Fresh Italian cured meats with grilled marinated vegetables

  • Tortellini in Brodo

    Shell pasta filled with cured beef served in a clear chicken stock

  • Risotto Tarantino (v)

    Italian risotto cooked with spinach, mushrooms and cream

  • Spaghetti Carbonara

    Smoked Italian pancetta, egg yolk, garlic and Parmesan cheese (no cream)

  • Lasagna

    Layers of egg pasta with tomato, ground beef, bolognese and bechamel sauce

Dinner Menu

2 courses £14.95 or 3 courses £18.95

  • Gamberoni Vino Bianco

    King prawns tossed in garlic and white wine

  • Small Antipasto Tarantino

    Fresh Italian cured meats with grilled marinated vegetables

  • Risotto Funghi e Salsiccia

    Italian risotto cooked with mushroom, Italian sausage, cream and white wine

  • Lasagna

    Layers of egg pasta with tomato, ground beef, Bolognese & béchamel sauce

  • Spaghetti Con Cozze

    Linguine tossed in olive oil, garlic, mussels, white wine, cherry tomato and chilli

Saturday Menu

2 courses £13.95 or 3 courses £17.95
12:00noon to 3:30pm

  • Tortellini in Brodo

    Shell pasta filled with cured beef served in a clear chicken stock

  • Crostino al Funghetto (v)

    Toasted Italian bread topped with mushroom, cream and white wine

  • Lasagna

    Layers of egg pasta with tomato, ground beef, Bolognese & béchamel sauce

  • Spaghetti al Tarantino

    King prawns and peas tossed together in a light tomato and white wine sauce

  • Risotto Funghi e Salsiccia

    Italian risotto cooked with mushroom, Italian sausage, cream and white wine

Main Menu

  • Spiedini di Caprese
    £5.95

    Baby Mozzarella and cherry tomatoes together with fresh basil on a skewer..

  • Ravioli Di Cinghiale
    £13.95

    Homemade Fresh Pasta Squares filled with Wild Boar ragu, tossed in a light..

  • Pollo Birra and Carciofi
    £16.95

    Chicken breast pan roasted in red onions, rosemary, artichokes and finished with..

  • Tiramisu
    £5.95

    Classic Tiramisu, savoiardi biscuits, layered with mascarapone, chocolate..

  • Gradisca Beer
    £4.50

    Gradisca handcrafted beer is a classic bottom fermented lager. Outstanding..

Drinks Menu

  • Fili Prosecco Extra Dry
    £27.95

    With a fine and persistent mousse, this Prosecco boasts a fresh and fruity..

  • Roero Arneis DOC Neirano
    £21.95

    A wonderfully rich and complex bouquet with notes of almond and a dry..

  • Sauvignon IGT Torresella
    £19.95

    A dry white wine, whose colour is straw yellow with greenish highlights..

  • Pecorino Collefrisio
    £27.95

    This wine has an equally fragrant and beautiful bouquet but has more edge..

  • Bianco Maggiore Grillo
    £27.95

    Straw yellow in colour with delicate greenish hues along with zesty citrus..

Reservations

Book by Phone

Want to make your reservation please give us a call on  0141 237 3902 or Use the form below;

Opening hours:

Monday – Closed
Tuesday & Wednesday – 5pm – 10pm
Thursday & Friday – 12pm-2.30pm & 5pm-10pm
Saturday – 12pm – 3:30pm & 5pm – 10pm
Sunday – 5pm – 10pm

PIETRAFINITA

Primitivo Salento I.G.T

index Alberelli vecchi di cinquant’ anni e piu producano piccoli grappoli che vengono fatti appassire per un mese in casse di legno. Il vino che se ne ottiene matura per 12 mesi in piccole botti di rovere. Complesso ed elegante al naso con sensazioni di amarena e liquirizia. In bocca interminabile finale di cacao e frutti di bosco.

Zona Di Produzione Ed Epoca Di Vendemmia
Marruggio / Sava – La vendemmia viene effettuata manualmente agli inizi di settembre.

In Cantina
Al termine del periodo di appassimento, le uve vengono sottoposte ad una pigiatura-diraspatura delicata. La fermentazione delle uve dura all’incirca due settimane. Il vino che se ne ottiene matura per 12 mesi in barrique di rovere francese.

Durata
Vino pronto dopo circa 6 mesi di affinamento in bottiglia. Durata non inferiore ai 6/7 anni.

Varieta Delle Uve Primitivo 100%
Gradazione Alcolica 15,5% by vol.
Resa Per Ettaro 6.600 bottles (4.000 – 4.500 vines per hectare)
Eta Dei Vigneti 50/55 years old
Sistema Di Allevamento Alberello (head training system)

index-2 Some fifty plus year old vineyards cultivated following the ancient technique known as “head training bush” produce some small grape bunches which are let semi-dry for one month in wooden boxes. The resulting wine ages for 12 months in small oak barrels. Complex and elegant wine, it has hints of black cherry and liquorice in the nose. Long final of cocoa and soft fruits in the mouth.

Production Zone And Harvest Time
Maruggio / Sava – The grapes are hand picked at the beginning of September.

At The Winery
After the drying process, the grapes are crushed and de-stemmed softly. The fermentation lasts about two weeks. The resulting wine ages for 12 months in French oak barrels.

Ageing Potential
Fine age-worthy red wine, it is ready after 6 months of bottle ageing and has a life of not less than ten/fifteen years.

Grape Variety Primitivo 100%
Alcohol 15,5% by vol.
Yield Per Hectare 6.600 bottles (4.000 – 4.500 vines per hectare)
Age Of The Vines 50/55 years old
Vine Cultivation Method Alberello (head training system)

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DIECIANNI

Primitivo Salento I.G.T

index  Vino che al debutto e di colore rosso compatto con intense sfumature violacee. Ampio e persistente all’ olfatto, di profumo intenso ed elegante, in bocca sprigiona sentori di liquirizia.

Zona Di Produzione Ed Epoca Di Vendemmia
Nord Salento – La vendemmia viene effettuata manualmente nella prima decade di settembre.

In Cantina
Le uve macerano e fermentano per una settimana in serbatoi di acciaio. Affinamento in barrique francesi per tre mesi.

Durata
Pronto appena in commercio con una interessante evoluzione nei successivi tre / quattro anni.

Varieta Delle Uve Primitivo 100%
Gradazione Alcolica 13,5% by vol.
Resa Per Ettaro 8.000 bottiglie (4.000 – 4.500 ceppi per ha)
Eta Dei Vigneti 35/40 anni
Sistema Di Allevamento Alberello

 

index-2  Dense red wine with intense purplish tones. Full-bodied and persistent in the nose, with an intense and elegant aroma. hints of liquorice in the mouth.

Production Zone And Harvest Time
North Salento – First ten days of September

At The Winery
The grapes macerate and ferment for one week in some stainless steel tanks. The wine ages for three months in French oak barrels.

Ageing Potential
Ready to be drunk, it has an interesting development in the following two/three years.

Grape Variety Primitivo 100%
Alcohol 13,5% by vol.
Yield Per Hectare 8.000 bottles (4.000 – 4.500 vines per hectare)
Age Of The Vines 35/40 years old
Vine Cultivation Method Alberello (head training system)

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DIECIANNI

Primitivo Salento I.G.T

index Vino che si presenta di color giallo paglierino con lievi riflessi verdolini. Profumi intensi e fruttati; in bocca mela verde con un finale minerale.

Zona Di Produzione Ed Epoca Di Vendemmia Valle d’Itria – La vendemmia viene effettuata manualmente nella seconda decade di settembre.

In Cantina Il mosto viene mantenuto constantemente a temperatura controllata. Il vino e ottenuto secondo il metodo Charmat.

Durata Vino pronto dopo 2 mesi di affinamento in bottiglia. Mantiene intatte la sue caratteristiche organolettiche per almeno due anni.

Varieta Delle Uve Verdeca – Fiano Gradazione Alcolica 11,5% by vol. Resa Per Ettaro 13.000 bottiglie (5.000 ceppi per ha) Eta Dei Vigneti 25/30 anni Sistema Di Allevamento Spalliera

index-2 Straw-coloured wine with pale green highlights. Intense and fruity fragrance; green apple in the mouth wit a mineral finish.

Production Zone And Harvest Time Itria Valley – Manual harvesting on the second ten days of September.

At The Winery The must is always kept at controlled temperature. This wine is obtained following the Charmat method.

Ageing Potential Ready to be drunk about two months after the bottling. It’s organoleptic properties remain unaltered for at least two years.

Grape Variety Verdeca – Fiano Alcohol 11,5% by vol. Yield Per Hectare 13.000 bottles (5.000 vines per hectare) Age Of The Vines 25/30 years old Vine Cultivation Method Cordon training

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TERRAMARE

Negroamaro Salento I.G.Tnegroamaro-salento

index  Vino abbastanza complesso e dal colore rubino. Intenso all’ olfatto nelle sensazioni di ciliega. Al gusto e pieno ed equilibrato con tonalita speziate e leggermente tostate.

Zona Di Produzione Ed Epoca Di Vendemmia Guagnano – La vendemmia viene effettuata manualmente nella seconda decade di settembre.

In Cantina Dopo la pigiatura e diraspatura delle uve, la massa contenente il mosto macera per circa. 7 giomi alla temperatura di 26-28°C. Il vino ottenuto affina per 6 mesi in barrique di primo e secondo vino.

Durata Vino pronto dopo circa 3 mesi dall’imbottigliamento, mantiene intatte la sue caratteristiche organolettiche per almeno due/tre anni.

Varieta Delle Uve Negroamaro 100%
Gradazione Alcolica 12,5% by vol.
Resa Per Ettaro 10.000 bottiglie (5.000 ceppi per ha)
Eta Dei Vigneti 25/30 anni
Sistema Di Allevamento Spalliera

index-2  Ruby wine, complex enough. In the nose it is intense with hints of cherry. Full bodied and well-balanced in the mouth, with spiced and slightly roasted hints.

Production Zone And Harvest Time Guagnano – Manual harvesting on the second ten days of September

At The Winery After crushing and de-stemming the grapes, the mass containing the must macerates for about 7 days at 26-28°C. The resulting wine ages for 6 months in new and used barriques.

Ageing Potential This wine is ready about three months after the bottling. It’s organoleptic properties remain unaltered for at least two/three years.

Grape Variety Negroamaro 100%
Alcohol 12,5% by vol.
Yield Per Hectare
10.000 bottles (5.000 vines per hectare)
Age Of The Vines 25/30 years old
Vine Cultivation Method Cordon Training

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TERRAMARE

Negroamaro Rose Salento I.G.T

index  Vino dal colore cerasuolo con una buona consistenza. Piacevolmente fruttato all’olfatto con sensazioni di ciliegia e note minerali.

Zona Di Produzione Ed Epoca Di Vendemmia Nord Salento – Primi quindici giorni di settembre.

In Cantina Il mosto ottenuto dalla pigiatura delle uve rimane a contatto con le bucce per 15-18 ore. Esso e mantenuto a temperatura controllata in serbatoi di acciaio.

Durata Mantiene la sua freschezza e sapidita per almeno due anni.

Varieta Delle Uve Negroamaro 100% Gradazione Alcolica 12,5% by vol. Resa Per Ettaro 8.000 bottiglie (5.000 ceppi per ha) Eta Dei Vigneti 25/30 anni Sistema Di Allevamento Spalliera

index-2  Cherry-coloured wine with a good consistency. Pleasant and fruity in the nose, with cherry sensations and mineral notes.

Production Zone And Harvest Time North Salento – first fifteen days of September

At The Winery After the crushing of the grapes, the must is left with the skins for about 15-18 hours. All is kept in stainless steel tanks at controlled temperature.

Ageing Potential It keeps it’s freshness and flavour for at least two years.

Grape Variety Negroamaro 100% Alcohol 12,5% by vol. Yield Per Hectare 8.000 bottles (5.000 vines per hectare) Age Of The Vines 25/30 years old Vine Cultivation Method Cordon Training

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CUPONE

Salice Salentino Rosso Riserva D.O.C.

index  Vino rosso di particolare luminosita e consistenza, dal carattere austero e unico ottenuto dal blend di negroamaro e malvasia nera. All’olfatto mallo di noce ed erbe mediterranee. Al palato morbidezza di tannini e note balsamiche.

Zona Di Produzione Ed Epoca Di Vendemmia Guagnano – La vendemmia viene effettuata manualmente la seconda decade di settembre.

In Cantina Le uve macerano e fermentano per due settimane. Il vino che se ne ottiene e sottoposto ad un inveecchiamento di 24 mesi di cui 12 in botti di rovere francese da 5 hl.

Durata Solo le annate migliori vengono imbottigliate. La sua durata non e inferiore ai sei/sette anni.

Varieta Delle Uve Negroamaro 90% – Malvasia Nera 10% Gradazione Alcolica 13,5% by vol. Resa Per Ettaro 8.000 bottiglie (4.000 – 4.500 ceppi per ha) Eta Dei Vigneti 45/50 anni Sistema Di Allevamento Alberello

 

index-2  A particularly bright and full-bodied red wine having a unique and austere character due to the blend of Negroamaro and Black Malvasia. Walnut husk and Mediterranean herbs in the nose. Soft tannins and balsamic hints on the palate.

Production Zone And Harvest Time Guagnano – Manual harvesting carried out on the second ten days of September.

At The Winery The grapes macerate and ferment for two weeks. The resulting wine is aged for 24 months, 12 of which in 5 hl French oak barrels.

Ageing Potential Fine age-worthy red wine. Only the best vintages are bottled and only five years after the harvest. Ready to be drunk after one/two months of bottle ageing, it can be kept for six/seven years.

Grape Variety Negroamaro 90% – Black Malvasia 10% Alcohol 13,5% by vol. Yield Per Hectare 8.000 bottles (4.000 – 4.500 vines per hectare) Age Of The Vines 45/50 years old Vine Cultivation Method Alberello (head training system)

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Terramare

Salice Salentino Rosso Riserva D.O.C.

index  Vino dal colore giallo paglierino con tenui sfumature verdoline. Al naso delicate note floreali che si mescolano a prfumi di frutta fresca. Sapore secco e piacevolmente fresco.

Zona Di Produzione Ed Epoca Di Vendemmia Valle d’Itria – La vendemmia viene effettuata manualmente nella seconda meta di settembre.

In Cantina Il mosto ottenuto dalla pigiatura soffice delle uve viene mantenuto a temperatura controllata. La fermentazio-ne alcolica avviene in serbatoi di acciaio.

Durata Vino pronto dopo circa 3 mesi dall’imbottigliamento, mantiene intatte la sue caratteristiche organolettiche per almeno due/tre anni.

Varieta Delle Uve Verdeca 100% Gradazione Alcolica 11,5% by vol. Resa Per Ettaro 12.000 bottiglie (5.000 ceppi per ha) Eta Dei Vigneti 25/30 anni Sistema Di Allevamento Spalliera

index-2  Straw-coloured wine with pale green notes. Delicate floral hints mingling with fresh fruit notes in the nose. It’s taste is dry and pleasantly fresh.

Production Zone And Harvest Time Itria Valley – Manual harvesting in the middle of September.

At The Winery The must is obtained by a soft crushing of the grapes and it is kept at controlled temperature. The acoholic fermentation is carried out in stainless steel tanks.

Ageing Potential This wine is ready about three months after the bottling. It’s organoleptic properties remain unaltered for at least two/three years.

Grape Variety Verdeca 100% Alcohol 11,5% by vol. Yield Per Hectare 12.000 bottles (5.000 vines per hectare) Age Of The Vines 25/30 years old Vine Cultivation Method Cordon training

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