Maggiano’s Little Italy has introduced a new menu that aims to elevate Italian-American cuisine. This initiative is led by Chef Anthony Amoroso and a team of executive chefs. The updated offerings include signature dishes that utilize high-quality ingredients, such as aged Pecorino Romano from Italy and Wagyu beef sourced from Snake River Farms, known for its premium meats.
One of the highlighted dishes is “The Grand” Chicken Parmesan, which features a hand-breaded chicken breast topped with fresh mozzarella, basil, and grated parmesan, served with Rigatoni Marinara. Amoroso stated, “This isn’t just an upgrade – it’s a transformation,” emphasizing the meticulous refinement of traditional recipes.
The new menu also includes Wagyu Beef Meatballs, which combine Wagyu and ground beef for a rich flavor, and Wagyu Beef Stuffed Shells filled with a blend of meats and ricotta. Other notable additions are a 30-layer Lasagna and “The Finest” Fettuccine Alfredo, enhanced with roasted garlic and a mix of imported cheeses.
Maggiano’s aims to merge luxury dining elements with accessible Italian-American cuisine, demonstrating that high-quality meals can be available to a broader audience. These dishes are now available at Maggiano’s locations across the country.