Trattoria Il Panino
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).
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caprese salad
at Trattoria Il Panino
Mozzarella caprese made with imported bufala mozzarella, backyard tomatoes and basil
- 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.
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