Mario's Italian Restaurant Eggplant Parmigiana

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Mario's Italian Restaurant Eggplant Parmigiana

MARIO'S ITALIAN RESTAURANT 1733 Massachusetts Avenue Lexington, Ma. 02420 EACH TRAY SERVES APPROXIMATELY 8-10 PEOPLE ALL HOT ENTREES ARE MADE WITH YOUR CHOICE OF OUR FAMOUS HOME MADE MEAT OR MARINARA SAUCES. LASAGNA OUR FRESH HOME MADE CHEESE LASAGNA WITH YOUR $34.99 CHOICE OF OUR FAMOUS MEAT OR MARINARA SAUCE SERVED ON THE SIDE. CHICKEN PARMIGIANA APPROXIMATELY 20 BREADED TENDERS $37.99 WITH YOUR CHOICE OF SAUCE AND TOPPED WITH OUR MELTED CHEESE BLEND. EGGPLANT PARMIGIANA HAND BREADED FRESH DAILY, $29.99 OUR EGGPLANT IS 2ND TO NONE AND TOPPED WITH OUR MELTED CHEESE BLEND. CHEESE MANICOTTI 12 PIECES OF MANICOTTI STUFFED WITH $28.99 A DELICIOUS BLEND OF CHEESES. ADD 12 MEATBALLS OR 6 SAUSAGES AND MELTED CHEESE. $34.99 CHEESE RAVIOLI 42 PIECES OF OUR RAVIOLI STUFFED WITH A DELICIOUS $28.99 BLEND OF CHEESES. ADD 12 MEATBALLS OR 6 SAUSAGES AND MELTED CHEESE. $34.99 SPAGHETTI OR SHELLS SERVED WITH 24 MEATBALLS, $35.99 WE WILL SUBSTITUTE: 12 SAUSAGES OR 12 MEATBALLS AND 6 SAUSAGES. BAKED ZITI FRESH HOME MADE LAYERS OF BEEF AND PASTA WITH $34.99 YOUR CHOICE OF OUR FAMOUS MEAT OR MARINARA SAUCE SERVED ON THE SIDE. MEATBALLS OR SAUSAGES 25 MEATBALLS OR 13 SAUSAGES. $21.99 ( WE CAN PACKAGE ANY NUMBER YOU REQUEST, AND GIVE YOU OUR BEST PRICE! ) STUFFED MUSHROOMS APPROXIMATELY 25 OF OUR HOME MADE $31.99 MUSHROOMS STUFFED WITH BREAD CRUMBS, CHEESE, GARLIC AND ONION. CHICKEN FINGERS 20 BREADED TENDERS SERVED WITH MARINARA. $29.99 MOZZARELLA STICKS 24 STICKS SERVED WITH MARINARA. $24.99 BUFFALO CHICKEN 20 BUFFALO TENDERS SERVED WITH $32.49 18 CARROT STICKS, 18 CELERY STICKS AND OUR FAMOUS BLUE CHEESE DRESSING. ANTIPASTO OUR SALAD MIX WITH IMPORTED MEATS INCLUDING: HAM, $29.99 PEPPERONI, SALAMI AND AGED PROVOLONE CHEESE. GARDEN SALAD OUR SALAD MIX WITH TOMATO, CUCUMBER AND $18.99 TOPPED WITH FRESH GREEN BELL PEPPER RINGS AND PEPPERONCINI. MARIO'S CASA SALAD OUR SALAD MIX TOPPED WITH FRESH $21.99 GROUND WISCONSIN CHEDDAR, ROASTED RED PEPPER, AND OUR HOME MADE CROUTONS. MEDITERRANEAN SALAD OUR SALAD MIX TOPPED WITH FETA $23.99 CHEESE, ROASTED RED PEPPERS, ONIONS, BLACK OLIVES AND OREGANO. ADD FRIED CHICKEN, GRILLED CHICKEN, BAKED BREADED CHICKEN OR BUFFALO CHICKEN TO ANY SALAD TRAY FOR AN ADDITIONAL $9.99 CALL AHEAD FOR FAST SERVICE! Prices Subject To Change PLEASE INFORM US IF ANYONE IN YOUR PARTY HAS A FOOD ALLERGY.

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Gino's Takeout Menu.Indd
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Menu Is Subject to Changes Without Prior Advice
Entrees / Salad • Caprese salad ◼ - (Lunch | Dinner with limited availability) - Fresh tomato / Fresh Mozzarella / Extra Virgin Olive Oil / Fresh Basil / Basil / Oregano / Salt / Pepper / Balsamic Vinegar Glaze Pasta • Penne “in bianco” with Butter or Extravirgin Olive Oil o Change Penne with Spaghetti or Tagliatelle o Topped with Parmesan • Penne with Tomato Sauce ◼ o Change Penne with Spaghetti o Topped with fresh mozzarella and basil leaf • Caserecce with Basil Pesto ◼ o Change Caserecce with Spaghetti, Rotini or Bowtie o Topped with parmesan and cherry tomatoes • Penne with 4 Cheese sauce ◼ o Change Penne with Maccheroni o Ask for Plain or topped with walnuts and/or green onion • Spaghetti Aglio & Olio (Extra virgin Olive Oil, Garlic and Red Spicy Flakes) ◼ o Change Spaghetti with Penne o Ask for Extra Spicy on side • Tagliatelle with House Meat Sauce ◼ o Change Tagliatelle with Spaghetti or Rotini • Maccheroni with Creamy Sausage and Mushrooms ◼ o Change Maccheroni with Caserecce or Penne • Tagliatelle with Creamy Ham & Sweet Green Peas ◼ • Penne Truffle & Mushrooms ◼ o Change Penne with Maccheroni • Spaghetti with Cacio & Pepe ◼ • Tagliatelle with Creamy Mushrooms ◼ o Change Tagliatelle with Penne or Maccheroni • Spaghetti with Tomato and Sausages ◼ o Change Spaghetti with Rotini or Penne • Caserecce with Broccoli & Sausage ◼ o Change Caserecce with Rotini • Tagliatelle with Parmesan Cream ◼ o Change Tagliatelle with Penne • Spaghetti with Lemon Cream ◼ o > Limited availability < o Change Spaghetti with Tagliatelle 08 o Ask for
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CLAMS POSILLIPO 12 GARLIC CHEESE BREAD 6 Add Chicken ( 6 ) or Add Salmon (8) steamed little neck clams with garlic, served with whipped ricotta evoo, wine CLASSIC CAESAR 10 ASSORTED OLIVES 6 anchovy dressing . croutons BRUSCHETTA CLASICA 6 marinated cerignola & gaeta olives grilled Tuscan Style Bread with vine CAPRESE 10 ripe tomatoes, basil, evoo, topped with PIATTA DI PROSCIUTTO TUSCSANO 8 fior di latte mozzarella . sliced vine ripe basil and fresh mozzarella tomatoes . evoo . basil, balsamic glaze PIATTA DI SALAMI 6 HOUSE MADE MEATBALLS 8 Fiocchetti CHOPPED ANTIPASTO 10 (2)all beef meatballs simmered in crisp romaine . salami . italian cheeses . tomato gravy topped with whipped PIATTO DI PARMIGIANO 6 olives . tomato . onions . cucumber ricotta 12-month aged parmigiana, served with roasted peppers . chick peas, roasted organic honey and dried black figs garlic red wine vinaigrette CALAMARI FRITTI 10 garlic lemon aioli and marinara PIATTO DI MORTADELLA 8 ROASTED BEET SALAD 10 pistachio studded mortadella arugula . red wine vinaigrette . goat cheese . red onion . BURRATA 8 4 oz artisanal made burrata MISTA SALAD 6 ARTHUR AVE CLASSIC 12 with tomato 10 or prosciutto 14 mixed greens . tomatoes . onions . mozzarella . tomato . oregano . parmigiana carrots . cucumbers . balsamic . PESTO 12 pesto . fontina . pancetta . parmigiana QUATTRO FORMAGGIO 12 fontina . mozzarella . ricotta . parmigiana . “no tomato” SPAGHETTI & MEATBALLS POMAROLA 14 fresh tomato sauce with basil and garlic and (2) meatballs MARGHERITA 12 crushed d.o.p. tomatoes . fior de latte . evoo . basil ORECCHIETTE ABRUZZI 14 Broccoli rabe, evoo, garlic, sausage VERDURA 11 bianco with mixed grilled & roasted seasonal vegetables SPAGHETTI ALA SCOGLIO 18 sautéed little neck clams, mussels, and shrimp in PROSCIUTTO & ARUGULA 14 a white wine garlic over spaghetti mozzarella .
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The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
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