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The Basics: Trattoria Il Panino restaurant information

Trattoria Il Panino

11 Parmenter Street
Boston, MA 02113
617-720-1336

Trattoria Il Panino restaurant information
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The first restaurant in Frank de Pasquale's empire (which includes nearby restaurants Bricco, Mare, Express and Gelateria), Trattoria Il Panino is overflowing with Southern Italian flavor and charm. The menu is full of old country-inspired dishes that were perfected originally in Sorrento and other seaside towns on the Amalfi Coast.

Nestled comfortably on Parmenter Street, just slightly removed from bustling Hanover Street, the intimate, wood-beamed dining room fills nightly with an eclectic mix of tourists and locals. In the summer, diners vie for tables on the 48 seat giardino, where they enjoy the Mediterranean cuisine under the stars (or a canvas canopy, depending on the weather).

News and Events at Trattoria Il Panino restaurant

North End Restaurant Week Returns
So, Boston Restaurant Week may be drawing to a close but, for diners who haven't had their prix fixe ...

New Faces, New Photos at Trattoria Il Panino
Restaurateur Frank De Pasquale is keeping his right hand man Gianni Caruso plenty busy at Bricco and Umbria Prime these ...

The North End's Taste-y Sweet Sixteen
Celebrate the 16th annual Taste of the North End on Friday, May 14th at the New England Aquarium.

Gianni Caruso

Chef at Trattoria Il Panino

Chef Gianni Caruso at Trattoria Il Panino

A native of Abruzzi, Italy, Chef Gianni Caruso trained in the culinary arts there, before moving to London to seek his fortune.For eleven years he toiled in top English kitchens of London including the Venetian-style Cafe Florian, and the R.H. Hispanola, a well-known restaurant located adjacent to Big Ben. 

Caruso immigrated to America in the 1990s, and was offered a job at South End Galleria under Italian native Marisa Iocco. When Iocco re-opened Bricco in the North End she brought Caruso along, ultimately asking him to oversee the kitchen at her next venture, Umbria, in Boston's Financial District. After Iocco's departure, Caruso took over management of the kitchen at Bricco and eventually at Trattoria Il Panino, another Frank de Pasquale venture in the North End.

Caruso enjoys making cured meats and sausages; he also pickles fresh vegetables, and makes superlative baccala, which is served daily at the restaurant as a brushcetta spread.

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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.
Arrabbiata
1. noun Literally "angry" in Italian; in this case referring to a spicy tomato sauce.
Bresaola
1. noun Thin slices of air-dried and aged salted beef filet.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
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.
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.
Formaggio
1. noun Italian for cheese.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Limoncello
1. noun Lemon liqueur.
Masa
1. noun Corn tortilla dough.
Osso Buco
1. noun Veal shanks braised Italian style with white wine, tomatoes, stock, olive oil, garlic and other ingredients.
Pancetta
1. noun Cured Italian bacon.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Puttanesca
1. noun Spicy, bold tomato sauce (hence the name, deriving from the Italian word for whore) made distinct with anchovies, capers and black olives.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
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.