Read about Piccolo's
Showing 12 articles about Piccolo's.
Two grilled filet mignon medallions, cracked black pepper, caramelized onions, gorgonzola cream served over a bountiful amount of linguine pasta topped with freshly grated Parmesan cheese and cracked pepper.
The rich red wine pasta has great color and texture, mixed with small pieces of spicy sausage and mushrooms. Served al dente this was a large portion for a single person.
Fresh eggplant and chicken layered with basil, marinara and fresh mozzarella served with macaroni. The thinly sliced eggplant is layered over the chicken breast and covered in cheese. Both the meat and pasta is covered with red sauce.
Sauteed chicken, white mushrooms, spinach, sun-dried tomatoes, capers, roasted garlic and marsala wine sauce over linguine.
Sautéed jumbo shrimp, baby spinach, maccheroni, roasted garlic, cracked black peppercorns and pink vodka sauce.
A beautiful dish enough for two! The salmon placed on top of a bed of Al Dente fettuccine, blended with the sun dried tomatoes and finished with parsley sprinkled artistically around a large 12″ plate.
Generous portion of spaghetti, chicken, crumbled sausage and broccoli served with a light olive oil sauce. At least two meals worth.
Agnolotti Carciofini-Artichoke, spinach & mascarpone stuffed pasta, roasted garlic, spring onions in a pink vodka sauce. Appetizer: toasted ciabatta bread with roasted garlic, fresh chives and Gorgonzola fonduta.
Although Italian food is as necessary as air, it can often become neglected as a dish. Piccolo’s on Shrewsbury Street has reinvented Italian to make certain that it doesn’t just blend into the common scene. That is why the Rigatoni Al Pepe Nero takes a traditional Italian meal with twist and pushes the envelope even [...]
Veal and Ricotta stuffed pasta, mushrooms, prosciutto, fresh sage, white wine sauce with goat cheese.
The dish consists of seven layers of freshly cooked past, mixed in with thin layers of lightly seasoned ricotta cheese with basil and oregano and a medium spiced peppered sausage. The red sauce was plum tomato based topped with potent fresh basil.
Romaine lettuce topped with granny smith apple slices, Gorgonzola cheese, smoked almonds and dried cranberries. Tossed within a white balsamic vinaigrette sauce. Claimed to be one of the most popular items on the menu since day one.