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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

Taste of Cambridge
Spend the evening of Tuesday, June 18th sampling the wares of more than a hundred Cambridge restaurants, caterers, coffee shops ...

Pot to Plank Menu
Chef Delio Susi uses polenta as the foundation of the hearty new Pot to Plank menu at Amelia’s.

A Plethora of Polpette
Chef Delio Susi adds an array of meatballs to the menu at Amelia’s this month.

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Delio Susi

Chef at Amelia's Trattoria

Chef Delio Susi at Amelia's Trattoria

Chef-owner Delio Susi, Jr. may have the training of an engineer and mind of an architect (and the degree to go with it) be he's got the heart of an Italian chef. His appetite, skill, and love of good food have made Amelia's Trattoria one of Cambridge's hidden gems.

Susi's culinary career began as soon as he graduated from school in 1997. Though his diploma said Architecture and Construction Management, Susi, without hesitation, headed to the kitchen instead of the construction site. Working alongside his parents (but never in their shadow) Susi put his well-honed cooking skills to good use - he'd been making homemade sausages since he was thirteen and knew fresh pasta as well as he knew blueprints, so it was hardly a stretch or a surprise. Indeed, the Susis have been a venerable food family on the local landscape for years.

Amelia's Trattoria, which Susi opened in December 1999, is an homage to his mother Amelia - who taught him from the heart and from the start. The restaurant, tucked just off the beaten path near Kendall Square, is known for its excellent, hand-crafted Italian food. Susi has earned a loyal following with his handmade pasta (especially his gnocchi - meltingly lush little pillows) and his skill with meat (especially braised short ribs).

Susi works with his wife Rebecca, who is the backbone of the business. When they're not busy running the restaurant they spend as much time as possible with their daughter Amelia. Susi loves drumming, jazz and funk music but nothing (besides being a father) can compete with his true love of cooking and eating great food.

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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.
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.
Demi-glace
1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
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.
Haricot vert
1. noun A green string bean with French attitude.
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.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
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.