Fioritaly Trattoria
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Imported bufala mozzarella with vine ripe tomatoes and basil pesto.
3 individual bruschette served with eggplant, ricotta and wild mushrooms.
Seasonal zucchini flowers stuffed with truffle ricotta.
A modern revised eggplant parmigiana, chef presentation.
Homemade meatballs, served in a San Marzano tomato sauce with truffle ricotta.
Neapolitan street food. Frittata made with cheese flavored besciamelle, ham and peas.
Lemon and chardonnay flavored shrimp sauteed, served with 2 vegetable ravioli.
Original recipe, fried calamari, shrimp, scallops served with vegetables tempura.
Selected New England clams, Amalfi coast scampi, in a garlic Pinot Grigio wine saute.
Mixed green salad, cherry tomatoes, marinated pears with Italian dressing.
Traditional Roman dish in a pecarino romano, fresh cracked black pepper sauce.
Italian pancetta, onions and San Marzano tomato.
Traditional Neapolitan, broccoli rabe, sweet sausage and chopped plum tomato sauce, served with provola cheese.
Homemade potato gnocchi in a San Marzano tomato sauce, topped with bufala mozzarella and flavored with basil olive oil.
The always requested cabonara (original sauce recipe).
Tender eggplant and tomato sauce with smoked provola cheese.
Classic lasagna, homemade with ricotta and ground beef.
San Marzano tomato sauce served with homemade meatballs.
Chef's choice.
Fresh littleneck clams with a touch of diced San Marzano tomatoes.
Vegetable filled ravioli, pomodorini sauce, mascarpone cheese.
New England lobster in plum tomato sauce, spiced with pepperoncino calabrese.
Chicken breast stuffed with parma prosciutto and fontina, served with baked rigatoni.
Pistachio crusted lamb chop, grilled, served with seasonal vegetables, roasted potatoes.
Prime steak tips with sausages, spicy peppers and roasted potato.
Grilled salmon, mashed potatoes, seasonal vegetables.
Grilled scallops, shrimp, calamari, lobster and line catch of the day, served with mix green salad and cherry tomatoes.