we hope you can join us this year for the second annual rosso party. please show up in your best red and let’s have a ball welcoming in summer!
“Their event services are just as good as the food.”
“It was absolutely awesome. The food, service, set up of the room and the ambiance was impeccable. My mom and cousin, MOH, said that Lily, Gigi, and the event manager Christina, were great to work with. The service on the day from Lily and Gigi was fantastic.”
“thank you so much for a beautiful setting and experience for my shower! Highly recommend this for a meal or an event!”
“My brother and I held a party in Cinquencento’s private room on the first floor and worked with the event director, Christina. She was amazing, from answering my millions of questions, to remembering everything I asked for, to helping me set up & handling everything on the day of the party like a professional.”
“The food, service, and whole event was perfect. The staff we had was amazing too – they were friendly, quick to accommodate anything our guests asked for, and really a pleasure to work with. Super impressed with everything and would definitely hold another event there!”
The Holiday and celebration season is upon us and whether it is a business occasion or celebration with family, Cinquecento has the dedicated staff and expertise to make any occasion special. Please let Christina, our Special Events Manager, guide you through the seamless, stress free process of planning your special event, dinner, lunch, brunch even your wedding.
Any event can be accommodated, whether it is a cocktail party for 300 or a sit down dinner for 10 business people celebrating the closing of a bid deal. Our sophisticated dining areas offer tremendous flexibility for all occasions with a private dining room with its own bar to the semiprivate “Wine Room” space in the main dining room. Our reviews speak to the professionalism and hospitality of our staff. Please call 617-334-8500 or email Christina at firstname.lastname@example.org to inquire about your next celebration or business gathering.
Its ancient origins date back to Roman times: the name derives from “Mortarium” (mortar bowl, the instrument used by our forefathers to grind the pork meat). Successively spreading to many areas in the north and center of Italy. It is produced from a mixture of top quality pork meats. The lean part is made up from muscle, mainly shoulder; the fat lardons are from the throat area, the most valued. Cooking takes place in traditional dry air ovens and can last over two days for large ‘mortadelle’. This is the most delicate moment in the production process: only slow and delicate cooking can give the mortadella its typical flavour and aroma. In 1998 Mortadella Bologna obtained the prestigious European PGI recognition.
First clean your octopus and gather your ingredients.
Tenderize with copious amounts of salt and pretend it’s a ball of dough that you’re kneading. After about 8 minutes of this the octopus should be nice and foamy.
Give it a good rinse and place in a pot with wine, bay leaves, oranges & corks. Braise in liquid for 90 minutes (till tender), then pull it out and let it cool to room temp.
Season with salt and olive oil and grill till it’s cooked but not charred. Refrigerate.
To order cut into bite size pieces and into a hot saute pan with olive oil and cook till crisp. Remove the octopus and deglaze the pan with lemon vinaigrette releasing all the fond and adds the needed acid to the dish. We serve our octopus over celeriac and taggiasca olives, but feel free to get creative in your home.
We seriously couldn’t have asked for better quality representation of our Restaurant so many thanx go out to the team at Phantom! Enjoy the film. PSA:(we suggest going full screen with it, and edit stream quality) ((also don’t watch if you’re dieting))