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The Basics: Umbria restaurant information

Umbria

295 Franklin St.
Boston, MA 02110
617-338-1000

Umbria restaurant information

In the heart of Boston’s Financial District owner Frank de Pasquale, who also owns Bricco and Mare, among others, is redefining luxury by simplifying. His newest endeavor, Umbria Ristorante, takes its cues from the purity of the Umbria region, “the green heart of Italy,” where cuisine is simple, rustic and unadorned. These Umbrian specialties, made with the highest quality ingredients flown straight from Italy, are crafted in the restaurant’s open kitchen and served in the Umbrian villa-inspired dining room, with its pitched roof, exposed brick and wooden beams. Adventurous diners can head upstairs to any of the four other floors, which include a private function space, an ultra lounge and a sophisticated night club.

News and Events at Umbria restaurant

Umbria Hosts Coturri Wine Dinner
Umbria chef Gianni Caruso hosts Tony Coturri of California’s certified organic Coturri Winery at his Umbrian-inspired eatery on Wednesday ...

16th Annual LifeSavor Benefit
Enlisting the help of nearly fifty Boston area restaurants, Community Servings throws its 16th annual LifeSavor benefit on Thursday, March ...

Quintessential Italian Cuisine at Umbria
Though the chef is from Abruzzi, Umbrian fare is still the order of the day at the Financial District's ...

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antipasti

by Chef Gianni Caruso

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House-cured prosciutto and speck with ash-baked apple and parmesan nuggets
 
 
Dictionary
 
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Concassé
1. noun A coarsely chopped or ground mix.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Fumé
1. noun French for "smoked."
Infuse
1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pancetta
1. noun Cured Italian bacon.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Italian egg custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polpette
1. noun Italian meat balls.
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.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.