Our Vinaigrette is the Balm

A vinaigrette is defined as a tart sauce of oil, vinegar and seasonings, usually served cold with salads.  Here at Il Porcellino what livens up your lettuce leaves is our balsamic vinaigrette, made from simple, quality ingredients: Extra Virgin Olive Oil, salt, mustard and balsamic vinegar. The star ingredient is balsamic vinegar. Until the late…

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No Mincing Words about Bolognese

Frequently bubbling away on our burners here at Il Porcellino is a large pot of sugo Bolognese.  Probably Italy’s most recognized ragu and one of our most popular as well. Bolognese, is a meat based sauce, originating as its name suggests, from Bologna. It is a thick, slow simmered sauce that begins with a classic…

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Il Porcellino Style Pasta e Fagioli

We know exactly where Dean Martin was coming from when he sang how pasta fazool makes one drool. We certainly have a fondness for pasta e fagioli here at Il Porcellino which is why it has become a popular feature on our menu. Pasta e fagioli is classic peasant food from central Italy that was…

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Our Marsala is the Veal Deal

Perhaps one of the most common veal dishes in Italy is veal marsala, which is one of many variations of traditional scaloppina dishes. For those who may be unfamiliar with this main, it consists of thin pieces of veal that are coated in flour, briefly sautéed and then removed from the pan which is then…

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Soup’s on!

Whether thick and hearty, clear and light or pureed and silky, nothing says comfort on a cold day like a bowl of piping hot soup. Translated from the Latin suppa meaning “bread soaked in broth”, this restorative dish has been in existence since 6000 BC. A global staple, the word soup has even evolved into…

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We Love Parmigiano

One of Italy’s most beloved exports happens to be one of our most loved as well. The day a wheel rolls into the restaurant is like Christmas. This hard, granular cheese, often referred to as the “King of Cheeses” gets its name, Parmigiano Reggiano, from the producing areas which are Parma and Reggio Emilia. Its…

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