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The Basics: Marco Cucina Romana restaurant information

Marco Cucina Romana

253 Hanover Street
2nd Floor
Boston, MA 02113
617-742-1276

Marco Cucina Romana restaurant information
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A master of traditional French fare at his Theater District outpost, Pigalle, chef-owner Marc Orfaly takes on cosmopolitan cuisine of Rome at Marco Cucina Romana in the North End. The menu is built on a foundation of simple, fresh pastas and antipasti, as well as a healthy dose of grilled meat, fish, and poultry dishes, while the dining room emphasizes classic simplicity with antique wooden ceiling beams, exposed brick walls and elegant hardwood floors.

Celebrating with friends or enjoying a quiet dinner tucked away in a candlelit corner, the intimate, second-story trattoria is well-suited for anyone who savors bold flavors and an eclectic selection of Italian wines. Take a seat at the wooden food counter running along the kitchen to enjoy some antipasti and a glass of wine.

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at Marco Cucina Romana

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Sole origanato with parsley gremolata and fried capers
 
 
Dictionary
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cavatelli
1. noun Small pasta shells with wavy edges.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
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.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Fra diavolo
1. noun Generally describes tomato-based sauces that are spiced with chiles
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Insalata
1. noun Italian for salad.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Osso Buco
1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
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.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
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.