Taranta
210 Hanover St.
Boston, MA 02113
617-720-0052
Named for the Tarantella, the emblematic wedding dance of southern Italy, Taranta, blends Southern Italian and Peruvian cuisine, an exciting new dimension to the heavily Italian North End. Chef-owner Jose Duarte's unique brand of fusion has made reviewers swoon and customers come back again and again.
Located in a comfortable and cozy brick storefront building, Taranta is unexpectedly spacious with seating for 70 on three floors overlooking Hanover street, as well as plenty of space for private parties and large groups - including popular, by appointment cooking classes.
Take a Trip to Peru with Taranta's Jose Duarte
Plan your Peruvian escape with the North End’s premier Italian-Peruvian culinary master - this spring chef Jose Duarte of Taranta ...
Share Our Strength's Great American Dine-Out
Spread the wealth at Share Our Strength’s Great American Dine Out.
Share Our Strength’s Great American Dine-Out
Spread the wealth at Share Our Strength’s Great American Dine Out.
Jose Duarte
Chef at Taranta
By the time he was four years old, it was clear that Jose Duarte was destined for the hospitality industry. At his family's home in Peru, it was not uncommon for guests to be greeted and welcomed by the young Duarte, who ushered them inside and offered refreshments.
In 1976, Duarte and his family left Peru for the town of Acarigua in Venezuela. After high school, Duarte's technical training in tourism began at the Universidad Nueva Esparta in Caracas, Venezuela. Following school, he moved to Boston with a mind to improve his English and apply to hospitality programs in the States. Accepted to Lynn University in Boca Raton, Florida he began his studies in the Hotel & Restaurant School, balancing his academic workload with internships under the direction of chef-owner Marco Pindo at Ristorante Sapori.
Duarte honed his skills within the hospitality industry by exploring a wide range of opportunities. As catering director for the Philadelphia Distance Run from 1996-1998, he gained the necessary experience to start his own small catering operation. The catering gave him the freedom ad flexibility to head back to school for his MBA in food service operations. Once again at Lynn University, Duarte co-authored of a chapter in an introduction to hospitality book, Senior Services Management, and prepared an instructor's manual for the Gourmet Camper, a multicultural food preparation and nutritional summer camp program. After finishing his Master's Degree in 1998 he accepted a position developing gourmet adventures for families from around the world with ESF Adventures.
In July 2000, Duarte once again settled in Boston, opening Taranta in Boston's historic North End. He was named with Boston's Most Gracious Host" by Stuff @ Night in 2006 and 2007 and Taranta earned rave reviews with a menu that marries Italian and Peruvian cuisine, using unique Peruvian ingredients and traditional Italian techniques.
Duarte participated in Madridfusion 2007 and 2008. During 2007 Duarte became a leader in the Green Movement in regards to sustainability and green business. At Taranta, he minimized garbage production to 1% by composting and recycling, buying local, using green power (including a vehicle that runs with used cooking oil) and energy efficient lighting and appliances. Duarte received the Green Business Award 2008 from the City of Boston. He is a regular guest on NECN's TV Diner and was recently honored with the Chefs of Chefs Award by Rutherford Crystal at the Houston Food & Wine Week in June 2008.
- Insalata
- 1. noun Italian for salad.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Kaffir lime
- 1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Pancetta
- 1. noun Cured Italian bacon.
- Panna cotta
- 1. noun Italian egg custard.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- Quenelle
- 1. noun A small, delicate, poached dumpling of meat, fish or vegetables.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Wonton
- 1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.