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The Basics: Amelia's Trattoria restaurant information

Amelia's Trattoria

111 Harvard Street
Cambridge, MA 02139
617-868-7600

Amelia's Trattoria restaurant information
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Opened in 1999 as an homage to chef-owner Delio Susi's mother, Amelia's Trattoria has long been a favorite among the Kendall Square academics and professionals. It's no wonder - the intimate and inviting dining room is an ideal spot for a business lunch and, with its full bar and carefully-honed menu, even better suited for a wind-down drink after work or a relaxing dinner. The wooden floor and brick walls, accented with copper fixtures, give the room a rustic Italian vibe - light and airy during the day and warm and cozy in the evening.

Taking its cues from its Abruzzi roots, the menu at Amelia's is full of clean-flavored, hand-crafted cuisine. Susi has become known for his handmade pasta (especially his gnocchi) and his skill with meat (especially braised short ribs). And, just as his mother taught him, he uses the best local ingredients he can get his hands on.

News and Events at Amelia's Trattoria restaurant

Polenta Aplenty at Amelia's
Chef Delio Susi pays tribute to polenta with a special Pot to Plank menu available at Amelia'sthroughout the ...

Feast Your Eyes - Amelia's
Kendall Sq. stalwart Amelia’s adds some Italian classics to their ...

Feast of the Seven Fishes Menu at Amelia's
Chef Delio Susi expands the grand Italian Christmas Eve tradition into a month-long affair by offering his own Feast of ...

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polenta

at Amelia's Trattoria

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Parmesan polenta with wild forest mushrooms, crispy sage and shaved grana padano cheese
 
 
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.
Beurre noisette
1. noun Butter cooked to a hazelnut (noisette) color.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Compote
1. noun Slow-cooked fruit in syrup.
Empanada
1. noun Savory or sweet turnover.
Entrecote
1. noun French term for the tender steak cut from between the ninth and eleventh ribs of beef.
Gâteau
1. noun French cake.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Noisette
1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
Pancetta
1. noun Cured Italian bacon.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
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.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Vichyssoise
1. noun Creamy potato and leek soup, served cold.