Via Matta
79 Park Plaza
Boston, MA 02116
617-422-0008
Via Matta, nestled in Park Square, brings the cuisine of Piedmont, Tuscany, Liguria and Emilia Romagna regions to Boston’s Back Bay via a seasonal, creative and unpredictable menu that takes its cues from the day, the season, the tides and the chef’s daily disposition.
With a warm, mosaic tiled caffe that serves dinner until 1:00am, a convivial bar that manages to be both spacious and cozy, a seasonal outdoor patio and an elegantly graceful dining room, Via Matta, has the perfect space for whatever you’re in the mood for.
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skate
by Chef Mike Pagliarini
Skate wing with house-cured pancetta, radishes and string beans
- 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.
- Chiffonade
- 1. noun Vegetables cut in thin strips or shreds.
- 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.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Deglaze
- 1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
- Gourmand
- 1. noun A person who appreciates eating and drinking, sometimes to excess.
- 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.
- 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.
- Lemongrass
- 1. noun A lemon-scented herb used liberally in Thai cooking.
- Nori
- 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
- Pancetta
- 1. noun Cured Italian bacon.
- Panna cotta
- 1. noun Italian egg custard.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Pistou
- 1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Poussin
- 1. noun A small, young chicken.
- Roulade
- 1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
- Salsify
- 1. noun A root vegetable with oyster-flavored flesh.
- Semolina
- 1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
- Skate
- 1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
- Tagliatelle
- 1. noun What they call fettuccine born in northern Italy.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Verjus
- 1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.