Coppa
253 Shawmut Ave.
Boston, MA 02118
617-391-0902
Coppa, the intimate nose-to-tail themed enoteca nestled on the quiet corner of Shawmut Avenue and Milford Street in Boston's South End, features a menu of Italian small plates made with locally sourced, sustainable ingredients, complemented by an eclectic wine list, and unique cordial-based cocktails.
A collaborative effort from chefs Ken Oringer and Jamie Bissonnette, Coppa is the perfect destination for pre-dinner aperitivi, several courses of delicious stuzzichini, or a late-night cocktail or glass of vino. During the cooler winter months, diners enjoy house-made charcuterie, wood-oven pizzas, and handmade pastas in the inviting and cozy, forty-seat dining room. In the summer months, the culinary fun moves outside onto the brick patio which seats another twenty-four.
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spaghetti
at Coppa
Spaghetti alla carbonara with smoked pancetta, sea urchin, farm egg and scallions
- 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.
- Asiago
- 1. noun Semi-firm Italian cheese made from cow's milk.
- Brandade
- 1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
- Cavatelli
- 1. noun Small pasta shells with wavy edges.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Concassé
- 1. noun A coarsely chopped or ground mix.
- 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.
- Consommé
- 1. noun Meat or fish stock that has been clarified.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Farro
- 1. noun Tuscany's mainstay, a small, light brown grain.
- Hollandaise
- 1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Oxtail
- 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
- Pancetta
- 1. noun Cured Italian bacon.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Pico de gallo
- 1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.
- 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.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Sweetbread
- 1. noun The edible thymus or pancreas of a calf, lamb or pig.
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