Tomasso Trattoria
154 Turnpike Road
Southborough, MA 01772
508-481-8484
Combining Tuscan-inspired cuisine and an outstanding, all-encompassing wine list that's full of small-production, estate-bottled wines, Tomasso Trattoria & Enoteca brings the excitement and sophistication of metropolitan dining to Southborough. The dining room, with its rustic Italian décor, is alive with the welcoming warmth of true Italian food, wine and service.
The bustling open kitchen serves made-from-scratch bread, pasta, sausage and salumi inspired by the cuisine of Tuscany, Emilia Romagna, Lombardia, Umbria, Campania and other regions of Italy, focusing on seasonal dishes made using sustainably raised meats, and the freshest organic and artisanal local ingredients whenever possible.
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Thursday Tasting at Tomasso Trattoria
Wine Director Lorenza Savona welcomes novices and aficionados alike to join him in the private dining room at Tomasso Trattoria ...
Tomasso Trattoria’s Wine Tasting Extravaganza
Sommelier extraordinaire Lorenzo Savona welcomes wine lovers to Tomasso Trattoria on Sunday, December 7th for a casual walk-around tasting of ...
scallops
by Chef Justin Melnick
Grilled local sea scallops with a compote of apricots and homemade pancetta
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Cipollini
- 1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Coulis
- 1. noun A thick puree or sauce.
- Formaggio
- 1. noun Italian for cheese.
- Frittata
- 1. noun An Italian omelette with a variety of fillings that are mixed with the eggs rather than being folded inside. Like a Spanish omelette, a frittata is cut into wedges and can be eaten either hot or cold.
- 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.
- Masa
- 1. noun Corn tortilla dough.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Panna cotta
- 1. noun Italian egg custard.
- Panzanella
- 1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Polpette
- 1. noun Italian meat balls.
- Poussin
- 1. noun A small, young chicken.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Rösti
- 1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
- Tagliatelle
- 1. noun What they call fettuccine born in northern Italy.