Piccolo Eatery

Hello my beautiful people. Specials for Sunday Genuary. 3rd 2020 Involtini di melenzane ( AKA Eggplant Rollatini ) Rollatini is an Italian dish that is usually made with thin slices of eggplant, which are dusted in wheat flour lightly batter and covered with ricotta then rolled up smotherd in a delicious pomodoro sauce topped with fior di latte mozzarella cheese and baked to perfection, served with penne rigate, garlic bread, a leafy mixed greens salad with shavings of pa...rmigiano reggiano cheese extra virgin olive oil and balsamic vinegar on the side. $22 Penne rigate Arabbiata. Penn rigate topped with our delicious Arabbiata sauce made with our own pomodoro sauce and pure` made from our own in house roasted long hots, served with a crusty garlic baguette and a leafy mixed greens salad with shavings of parmigiano reggiano cheese extra virgin olive oil and balsamic vinegar on the side. $16 Soup. Zuppa. Pure` di ceci alla Toscana. ( Tuscan puree Chickpea Soup ) $6 Sundays hours 11AM to 6PM ( 717 ) 627-4411

Hello my beautiful people. Specials for Saturday January 2nd 2021 Hot Italian roast beef Sandwich with sauteed bell peppers and onions assemble in one of our delicious crusty baggett. $12 Lunch size portion lasagna Bolognese served with a leafy mixed greens salad with shavings of parmigiano reggiano cheese extra virgin olive oil and balsamic vinegar on the side. $12... Soups. Chicken pastina. They say that chicken soup is good for the soulwell we absolutely happen to agree and this delicious recipe is no exception. This happens to be a family favorite and makes the perfect cold weather comfort food. With the hearty vegetables and the cute little Acini di pepe pasta, it’s a winner for everyone. We love to make a big batch so everyone can have a bowl. The kids love to have this soup in their lunches which obviously makes us happy too! Chicken and pastina soup is delicious. We use organic carrots, celery, baby spinach, onion, garlic, thyme, cooked shredded chicken, lime, herbs de provence, home made chicken stock, and the cute little Acini di pepe pasta. Bowl. $6 Pasta e faggioli. Pasta e fagioli, meaning "pasta and beans", is a traditional Italian soup. It is often called pasta fasul in the United States, derived from its Sicilian and Neapolitan name, pasta e fasule. Bowl. $5 Leave room for one of our delicious desserts. Saturday and Sunday hours are 11:00 am till 6:00 PM

Hello my beautiful people. Thank you so much for your Prayers and support in this difficult time's May 2021 be a healthy and prosperity year. From our family to your family. Happy New Year!Hello my beautiful people. Thank you so much for your Prayers and support in this difficult time's May 2021 be a healthy and prosperity year. From our family to your family. Happy New Year!

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Good morning my beautiful people.

Reopening in mid November! Piccolo Eatery & Caterer of Lititz Pennsylvania we serve authentic Italian deli sandwiches, dinners and so much more! We take pride in our Eatery, and catering, we always try our best to please our customers. No party is too big or too small, we will make sure the food is the best you've had! A Message From The Owner:... During these difficult times we at Piccolo Eatery want to inform you that we are doing everything we possibly can to make sure our Eatery is clean and safe for everyone. We are sanitizing and washing the entire Eatery multiple times a day, every day. We are operating at reduced store hours. For the time being, we are offering eat in, outdoor seating, in store pick ups. If you would like a curbside pick up, please let us know and we will do our best to accommodate. All in all, we are operating at half capacity, and thank you for trusting us. As a community, we must each do our part so we can beat this. We look forward to serving you during the upcoming holiday season. We hope you all stay safe and take care of each other! Nino Elia.

REOPENING SOON IN MID NOVEMBER. Piccolo Eatery. Simply delicious....Continue reading

Battered eggplant also excellent as an alternative to cutlets of eggplant . In this preparation, the eggplant will be cut into thin slices, passed in a batter made with cold sparkling water, flour and eggs and fried in extra virgin olive oil: Once ready, our eggplants will be crunchy and delicious. " Eggplant parmigiana " These heavenly Eggplant Parmigiana sandwiches have crispy fried eggplant layered on a ciabatta roll with marinara sauce parmigiano mozzarella cheese, and fresh basil. Great for a hot lunch or dinner!

Hello my beautiful people are you ready for our reopening day ? Well we are. " Chicken " Pollo.... " Palermo " Skinless Boneless chicken breast, marinated in extra virgin olive oil lightly breaded with seasoned Italian breadcrumbs, and baked to a golden crisp, topped with baby arugula, purple onions, juicy tomatoes, extra virgin olive oil and balsamic vinegar, served on a crusty baguette. " Chicken parmigiana " Skinless Boneless chicken breast, marinated in extra virgin olive oil lightly breaded with italian seasoned breadcrumbs, baked to a golden crisp, topped with marinara sauce and melted fior di latte mozzarella on a crusty baguette and finished with parmigiano reggiano cheese. You can also have it as a dinner option served with spaghetti our leafy mixed greens house salad and garlic bread.

Good afternoon my beautiful people . Keeping with the seoson, and with local products. Here is one of my favorite pumpkin recepes. This Sicilian specialty is sometimes called zucca in agro dolce (pumpkin in sweet and sour sauce) but I prefer the more colloquial Sicilian name, ficato ri setti canola literally, ‘liver of the seven spouts (or reeds)’. It is a colourful and aromatic dish. There is the strong colour of the pumpkin, tinged brown at the edges, and contrasted wit...h bright green mint. The sweetness of the pumpkin is enhanced by the flavours and fragrance of garlic, cinnamon and vinegar. It is better cooked ahead of time the flavours intensify when left at least overnight, but it can be stored in the fridge for several days. The dish is said to have originated among the poor, in what is known as one of the quartieri svantaggiati (‘disadvantaged suburbs’) of Palermo. Sicilians are colourful characters and like stories. It is said that the pumpkin dish was first cooked and named by the herb vendors of the Piazza Garraffello a small square in Palermo. These were the days before refrigeration and balconies and windowsills were often used to cool and store food, especially overnight. As the story goes, the herb sellers could often smell the aroma of veal liver coming from the balconies of the rich. At home, they cooked pumpkin the same way as the well-to-do cooked liver (fegato) and, wanting to create a bella figura, they hoped the fragrance of their cooking would mislead the neighbours into thinking that they too were well-to-do and could afford to eat liver. The typical way of cooking liver is to slice it thinly, pan-fry it and then caramelise the juices in the pan with sugar and vinegar to make agro dolce (sweet and sour sauce). As for the seven spouts (sette cannoli), they are the short cane-shaped spouts of an elegant 16th-century fountain in the piazza. Below cathedral in Palermo. Ficato ri setti canola. ( Zucca rossa agrodolce ) Pumpkin Agrodolce. Ingredients: 2 pounds pumpkin 8 cloves garlic cup olive oil 1/4 cup red wine vinegar 1 teaspoon kosher sal 1/4 cup sugar Fresh mint leaves Clear out the pumpkin and peel cut into thin slices. Fry in olive oil in which you browned garlic. When you finish frying the whole pumpkin put it back in the pan with the garlic, a little 'oil, 2 teaspoons of sugar and 4 tablespoons of vinegar, wait until the sauce comes to a boil and turn off the heat. Place the pumpkin in a ceramic dish with high sides, add salt to each layer of the pumpkin, pour the agrodolce sauce leaving visible the browned garlic on the surface Let the pumpkin marinate and serve cold. Garnish with fresh mint chiffonade.. https://oliooliveoil.com/

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Buongiorno my beautiful people. Here is a delicious pasta dish recipe. Bucatini all'Amatriciana This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.... Bucatini all'Amatriciana 2 tbs of extra virgin olive oil 1/4 lb guanciale, chopped 1 small yellow onion, chopped 2 cloves garlic, chopped One 28 oz can of Italian plum tomatoes Koshher salt and freshly ground black pepper to taste 1tsp of dry chilis. 1 lb of bucatini pasta 2 basil leaves washed, patted dry and torn into small pieces. Directions: Heat olive oil in a large saucepan over medium heat. Add the guanciale and cook, stirring often, until golden brown, about 10 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until golden about 1 minute longer. Crush tomatoes and add with juices to the pan. Add salt black pepper, chili and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of kosher salt and the bucatini. Cook according to package directions minus two minutes uncovered over high heat until 'al dente'. When the pasta is cooked using a slotted spoon remove the pasta from the pasta water then add the pasta and the basil to the sauce in the saucepan and finish cooking for about two minutes toss well. Transfer to warm serving plates and serve immediately Buon Appetito. Serves 4.

We are now booking intimate gatherings, holiday parties and special events! Contact us today to learn more and make your occasion a night to remember.