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The Basics: Pesce Italian Kitchen & Bar restaurant information

Pesce Italian Kitchen & Bar

103 Congress Street
Portsmouth, NH 03801
603-430-7766

Pesce Italian Kitchen & Bar restaurant information
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In response to customer feedback and a desire to get back to his own Italian roots, Pesce Blue owner Cliffe Arrand has transformed his popular Portsmouth eatery into Pesce Italian Kitchen & Bar. And longtime fans of the restaurant couldn't be happier. Open for dinner, lunch and brunch, Pesce has won them all over with a moderately priced menu of rustic Italian fare - small plates, antipasti, dried and handmade pasta, and simply prepared meat and fish - built on the principles of simplicity, quality and seasonality.

Diners can relax over dinner in the warm and comfortable dining room, appointed in a soft palette of yellows, browns, and burnt umber, or sip a glass of wine on the seasonal patio (one of Portsmouth's largest) and enjoy the comings and goings on Congress Street during the warm summer months.

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fettuccine

at Pesce Italian Kitchen & Bar

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Fettuccine di vacanzaterra – vacationland fettuccine with mussels, shrimp, lobster meat, San Marzano tomatoes, spicy Serrano chili, garlic and basil simmered with extra virgin olive oil
 
 
Dictionary
 
Bresaola
1. noun Thin slices of air-dried and aged salted beef filet.
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.