For special offers and coupons, © Copyright 2017 Piccolo Sogno All Rights Reserved | Powered by. Read more, Arianna F. We were seated in the patio area and it was cuter and better that I expected. Eggplant stuffed with ricotta cheese, spinach and Parmigiano Reggiano, Pasta with anchovies, green and black olives in a Join our mailing list! I really love the ambience, the staff very friendly. With virtual love and hugs from Ciro, Tony and the rest of our team. Customers will have access to indoor restrooms but must wear a mask. That’s why people love eating in Italy, and we wanted to bring that experience to Chicago.”, Ciro Longobardo, an expert in Italian wines, has carefully chosen each of the 400+ wine selections and trained his staff to offer well-informed recommendations to customers. The Mrs. And Me came here for date night before indoor dining shutdown again in… sauce topped with bread crumbs and radicchio rosso, Veal sautéed with mushrooms in a fine marsala wine sauce, Breaded shrimp baked in tomato sauce with melted wine lemon sauce. All of us here at Piccolo Sogno want to extend our love for all of your support during these crazy times. If it starts to rain, guests will be provided with to-go containers for their food but cannot come inside. “You go to Italy for simple food, prepared by hand with local ingredients and served with local wines. When it comes to the best pizza spot in Queens, Piccolo Sogno takes the trophy. The staff were so… The pizza here is the best, but their dinner-plate options is even better! mozzarella on top, European sea bass filet stuffed w/ sun dried tomatoes, oven dried tomatoes, basil, mozzarella, olive oil, arugula, roasted grapes, local squash, toasted walnuts, capriole goat cheese, baby spinach, belgium endive, candied pecans, gorgonzola dop, balsamic dressing, tuscan kale, radishes, croutons tossed in lemon parmesan dressing, mixed beets, shaved fennel, imported buffalo ricotta, local greens, citrus oil, local greens, tomatoes, house vinaigrette, fennel flavored grissini, pugliese, hand-stuffed mozzarella, artisan style prosciutto, chick pea flour fries with parmesan, rosemary, fried calamari served in a paper artichoke, prince edward island mussels stewed in a spicy tomato sauce, garlic crostini, twice cooked bread and vegetable soup in the style of da delfina in artimino, italy, traditional lasagna of bologna with green pasta sheets layered with béchamel and bolognese sauce, string cut black spaghetti, mussels, clams, shrimp, calamari, san marzano tomatoes, red pepper flakes, four cheese ravioli, pine nuts, butter, marsala glaze, parmesan shavings, farro flour pasta triangles, mushrooms, asparagus, garlic, truffle oil, rosemary and potato dumplings, oven dried tomatoes, braised chicken, leeks, and parmesan, "straw and hay" green and white ribbon noodles, veal ragu, all sandwiches are served with mix green salad, cucumber, pickle onion and carrots, parma ham, mozzarella, arugula, fresh tomatoes, grilled chicken breast, imported fontina cheese, pine nut basil pesto, oven dried tomatoes, tony's grandmother's olive oil poached tuna salad with red onion and parsley, shaved roasted roman style pork, arugula, dijon mustard, roasted prosciutto cotto, sliced roasted zucchini, oven dry tomato paste, parmesan, mozzarella, arugula, olive oil, reggiano curls, spicy tomato sauce, artisan salami, imported buffalo mozzarella, tomato sauce, pesto, mozzarella, crispy italian ham, mixed mushroom, herbs, fresh mozzarella and white truffle oil, wood roasted, shredded duck with mushrooms and aged balsamic, tossed with baby spinach, grilled, flattened chicken breast, mixed greens, grapes, pine nuts, capriole farm goat cheese, grilled loch duart salmon, roasted root vegetables, farro,garlic suted spinach,lemon and anchovy reduction, grilled calamari, shrimp and octopus, tossed with orange, fennel, tomatoes, olives, potatoes, arugula and lemon oil, slow stewed rabbit with white wine, rosemary, lemon, sautéed black cabbage and semolina pudding, flattened breaded pork loin, arugula, mozzarella and tomato salad, flattened veal medallions with mushrooms and marsala, sautéed spinach and local squash flan.

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