About Me

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The Osteria Chiara staff includes members of three families. Together we grow, gather, procure and purchase the finest ingredients available for each special Italian style dinner that we present. We create an inviting, cozy ambiance for your dinning experience and we strive to serve you with attention to detail. Dinner always includes antipasto, zuppa, pesce, home-made pasta, insalata, secondo, cheese plate, dolce and more. We serve our food on ceramic dinnerware that our resident potter creates. Please join us for a completely unique “Cena tradizionale Italiana”! EMAIL: 4osteriachiara@gmail.com for reservations and directions.

Wednesday, November 14, 2012

Guest Experiences: "Find a little piece of Italy, and perhaps some new friends"

A frequent guest has written about the experience of Osteria Chiara:
"The Osteria Chiara is a multi-course, multi-hour celebration of the tastes and cultures of Italy. Starting  at the wood fired pizza oven, we mingle with fellow guests, some neighbors and friends, some new acquaintances, and peruse a sampling of Karin Rothwell's exquisite poetry. Palates wakened, we settle around four or five tables amidst tiny lights, floral bouquets scattered here and there, and the rising aromas from a tiny kitchen bubbling along behind curtains. And then the adventure at table begins, with wine flowing, conversation rising and falling, and course after course arriving, slowly, with ample time to savor and build anticipation for what is to come. The Osteria Chiara is a salon of sorts, where people passionate about food, local ingredients, and supporting local entrepreneur-artists, find a little piece of Italy, perhaps some new friends, and, always end the evening filled with the pleasures of the eating body and the beating heart."

Monday, April 16, 2012

Traditional, Regional Cuisine at Osteria Chiara

We had a scintillating culinary trip to the Marche region of Italy the last Saturday of March!

Fiori tavola

Each course included traditional Marchigiana ingredients and recipes. The antipasto, “Cinque sapori”, or five tastes, pictured below featured Olive all'Ascolana (olives stuffed with 3 types of meat and vegetables and then battered and fried) and the spreadable salami of the Marche called Ciauscolo. Buonissimo!

The next course was the classic fish stew of the Marche coast of the Adriatic called Brodetto which features 13 types of pesce, no more and no less. We made Brodetto all’Atlantico as our version of Brodetto. Yes we had 13 types of fish.

Grigliata Mista di Carne
Our soup, or zuppa, was Passatelli all’Urbinate. Spinaci and meat dumplings in a house made chicken broth with grated parmigiana cheese.

Our featured pasta, from the mainland of the Marche, Tagliatelle con funghi Porcini. Hand picked Vermont Porcini with hand made tagliatelle.

The secondo, main course, was the favorite Grigliata Mista di Carne alla Brace.

Per Dolce, Ricotta cake supremo.

We hope you can join us for our next culinary excursions to Italy on May 19th and June 9th.

La festa notte