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

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.
