Though pressing a seashell next to your ear sounds like the ocean, listening to a piece of shell pasta fills ears with Vivaldi's Four Seasons. Serenade your stomach with today's Groupon to Piccolo Trattoria. Choose between the following options:
- For $20, you get $40 worth of Italian cuisine for dinner, valid at the Newtown, Langhorne, or Pennington locations.
- For $8, you get $16 worth of Italian cuisine for lunch, valid at the Newtown or Langhorne locations.
Whether amid the warm tones of the dining room or under the warm sun on the patio, Piccolo Trattoria's patrons can partake in extensive lunch and dinner menus of savory Italian dishes. Evening eaters may sup on homemade ricotta-potato gnocchi in a choice of sauce, delicate dumplings perfect for filling bellies or pillowing sleepy salad forks ($16). The chicken saporito, sauteed with asparagus and jumbo lump crab meat in a brandy cream sauce can satisfy hankerings divided between land and sea ($18), and the veal amali is a toast-worthy mix of sauteed shrimp, asparagus, and artichokes in a champagne cream sauce ($23).
All-day appetizers such as golden-fried long-stem artichokes, dusted in parmesan cheese and served with creamy roasted-garlic sauce ($9.99), provide an egalitarian start to any lunch, dinner, or less popular lunner. Midday meal-seekers may nosh on savory selections such as the Italian stromboli, a protein-packed potpourri of mouthwatering meats, roasted red peppers and mozzarella cheese blanketed in dough and served with a side of marinara sauce ($8.99 for small; $16.79 for large). A plethora of pizzas, including Piccolo's signature basil-bedecked Old-World-Brooklyn pie ($12.99–$16.29), are also available to sate slice cravings. No matter what the meal, guests can clink glasses and braid napkins amid one of Piccolo Trattoria's welcoming dining rooms, sporting rich wood hues and tasteful tiled accents.
Piccolo Trattoria of Newtown
Chicken alfredo, shrimp scampi, eggplant parmesan. More than 30 housemade pasta dishes emerge from the kitchen every night at Piccolo Trattoria of Newtown. Chefs scatter pistachio nuts and goat cheese into fettuccine, smother penne with baby shrimp and pesto cream sauce, and cover fusilli with oyster and shiitake mushrooms.
Earlier in the day, however, these recipes take on a different form: they become pizzas. During lunch, chefs whip up more than 20 gourmet pies, crowning them with classic pasta ingredients alongside non-Italian flavors such as taco and cheesesteak fixings. Besides tossing noodles and flinging dough, the BYOB eatery's chefs cook salmon in a port wine reduction and sauté veal with figs and mushrooms in a cognac cream sauce.