Filippo Ristorante & Cafe in Boston

rustic country soup of prosciutto, beans and gnocchetti.

tortellini in a light cheese broth.

chef's daily soup depending on the bounty of the season

chicken cutlet in tomato sauce with mozzarella. served with penne only.

chicken cutlet with broccoli, prosciutto, artichoke hearts with mozzarella and pecorni cheeses in a cream sauce.

chicken cutlet and eggplant baked in mozzarella and tomato sauce. served with penne only.

boneless chicken breast & fresh mushrooms in sweet marsala wine.

chicken cutlet and polenta layered with tomato sauce and mozzarella and topped with eggplant and pepperoni. served over a nest of spaghetti.

it is said that this decendant of the borboni monarchy especially liked this dish while resting during his annual hunting trip in abruzzo. boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with fresh mushrooms and black olives.

freshly baked rustic country bread topped with garden fresh spices.

mozzarella layered with prosciutto, fried to a golden brown and served with tomato sauce.

thin slices of cured beef with shaved parmigiano reggiano cheese.

garlic butter and parsley flavor crisp rounds of freshly baked bread.

a visit to the italian countryside would immediately send the host or hostess off to prepare a welcoming table. sott'olio vegetables, fresh bocconcini mozzarella and regional cheese and cured meats.

fresh filet of sole in a light tomato sauce

a very light dish of fresh filet of sole dipped in egg and fried to a golden brown with lemon .

fresh mussels and shrimp with mushrooms, peppers and sweet white onions

a very hot spicy dish shrimp, mushrooms, anchovies and ground pepper in a zestful tomato sauce with maccheroni chitarra, a regional home made pasta from abruzzo.

a hot, spicy dish! mussels, shrimp, mushrooms, anchovies in a zesty tomato sauce. served over spaghetti.

a garden fresh salad of crisp seasonal greens

crisp rustic bread topped with a delicate olive spread.

a specialty of the house fresh eggplant marinated in extra virgin olive oil.

fresh roasted red peppers with imported bocconcini mozzarella.

eggplant baked and layered with mozzarella and tomato sauce.

a tasting of three different pastas - tortellini in a delicate butter sauce with garlic, spaghetti in a light tomato sauce and gnocchi in a garden-fresh pesto sauce. this dish is covered with rustic country bread dough and baked. this pre-dates aluminum foil and was used by italian country wives to keep their husband's lunch warm enroute to their work.

boneless chicken breast rolled and stuffed with prosciutto and fontina cheese. served in a delightful aurum liqueur sauce with fresh asparagus and orange.

sirloin steak with porcini mushrooms in a reduction of balsamic vinegar.

broiled sirloin steak sauteed in a hot and spicy marinara sauce with fresh garlic, mushrooms, peppers and onions.