Tag: Piccolo’s

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Ravioli Ricardo

Ravioli Ricardo at Piccolo's

Restaurant: Piccolo’s, Shrewsbury Street

As it appears in the menu: Veal and Ricotta stuffed pasta, mushrooms, prosciutto, fresh sage, white wine sauce with goat cheese.

The Facts: The pasta is cooked perfectly with a sauce that is full of flavor—like a lovely wine gravy, oak brown and not too thin, sticking to the pasta perfectly. Ribbons of prosciutto add a nice

Foodie’s Review: The lovely waitress gave a high review and I agree with her “talking it up.” Beautifully plated, the sauce was spread lightly over delicious raviolis that was only enhanced by the goat cheese crumbled on top. The variety of complex flavors and textures come together in a manner that most may not be accustomed to, but was a wild success in my book.

This review was done by an independent member of the Worcester Foodies group during their monthly meeting in April 2011.

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Pollo e Melanzana Sorrentina

Pollo e Melanzana Sorrentina available at Piccolo's on Shrewsbury Street.

Restaurant: Piccolo’s, Shrewsbury Street

As it appears in the menu: 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.

Foodie’s Review #1: Although missing from the menu, both the meat and eggplant were fried. The chicken, a little overdone, was complimented by the fresh pasta. Although the fried items were a bit oily, the light red sauce was extremely good.

Foodie’s Review #2: Based on the superbly prepared appetizer shared at our table, I looked forward to my dinner with great anticipation. And it didn’t disappoint! The chicken breast was wrapped in delicately sliced and very lightly breaded and pan-fried eggplant. The dish was topped with fresh basil, mozzarella and a sweet marinara sauce finished the dish. The tender and moist chicken breast was cooked to perfection and the sweet marinara complemented the crispy pan-fried eggplant. I enjoyed this dish with a wonderful glass of Chianti Classico which helped magnify the sweetness of the sauce.

This review was done by an independent member of the Worcester Foodies group during their monthly meeting in April 2011.