tag:blogger.com,1999:blog-55612420436434295232011-04-21T11:00:32.355-07:00Hi, my name is Matt Saccaro. I am the Executive Chef at Trattoria Belluno. We are working to put together a new and different approach to Italian dining. While staying rooted in authentic Italian food and traditions, we are offering exciting and innovative cuisine that differs from other Italian restaurants in the area. Take a look and see what we're up to.Matt Saccarohttp://www.blogger.com/profile/11784387321465956005noreply@blogger.comBlogger71100tag:blogger.com,1999:blog-5561242043643429523.post-22927109674238563282008-10-03T07:06:00.000-07:002008-10-03T07:09:36.356-07:00New fall menu starts now! More food pictures (and other fun stuff) coming soon. Come on in and taste for yourself...<em>pancetta and butternut squash soup, duck confit, braised short ribs, handmade papparadele with wild boar ragu...</em>just to name a few items. There's a lot more folks. See you at Trattoria Belluno!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5561242043643429523-2292710967423856328?l=trattoriabelluno.blogspot.com' alt='' /></div>Matt Saccarohttp://www.blogger.com/profile/11784387321465956005noreply@blogger.com1tag:blogger.com,1999:blog-5561242043643429523.post-50723621796339680462008-09-08T09:35:00.000-07:002008-09-08T13:10:26.887-07:00<a href="http://4.bp.blogspot.com/_T7CD33zBuSA/SMVVjs3qNWI/AAAAAAAAACk/6o9X-nEbARY/s1600-h/P1000661.JPG"><img id="BLOGGER_PHOTO_ID_5243691412971205986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_T7CD33zBuSA/SMVVjs3qNWI/AAAAAAAAACk/6o9X-nEbARY/s320/P1000661.JPG" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_T7CD33zBuSA/SMVUoOS6JkI/AAAAAAAAACc/uZ6LQ7pAlzY/s1600-h/pansotti_resize.jpg"></a><br />slow roasted pork in an apple-saffron pasta dough, with housemade guanciale, local, organic golden beets, apples, raisins and walnuts, drizzled with a honey-apple gastrique and a little balsamic reduction. we ran it as a special this week, but it will likely make some more appearances this fall</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5561242043643429523-5072362179633968046?l=trattoriabelluno.blogspot.com' alt='' /></div>Matt Saccarohttp://www.blogger.com/profile/11784387321465956005noreply@blogger.com0tag:blogger.com,1999:blog-5561242043643429523.post-25631771696907832162008-08-28T11:18:00.000-07:002008-08-28T11:27:00.029-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_T7CD33zBuSA/SLbtOfUsRKI/AAAAAAAAACE/FC4R3r1MYDI/s1600-h/AUGUST+039_Resize.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_T7CD33zBuSA/SLbtOfUsRKI/AAAAAAAAACE/FC4R3r1MYDI/s320/AUGUST+039_Resize.jpg" alt="" id="BLOGGER_PHOTO_ID_5239636049674388642" border="0" /></a>beautiful heirloom tomatoes from the farmers market<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_T7CD33zBuSA/SLbtdWUKU_I/AAAAAAAAACM/bvVVfpY2_Hg/s1600-h/AUGUST+042_Resize.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_T7CD33zBuSA/SLbtdWUKU_I/AAAAAAAAACM/bvVVfpY2_Hg/s320/AUGUST+042_Resize.jpg" alt="" id="BLOGGER_PHOTO_ID_5239636304954282994" border="0" /></a><br />farmers market heirloom tomato salad with watermelon, shaved red onion, fresh basil, extra virgin olive oil and red wine vinegar<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5561242043643429523-2563177169690783216?l=trattoriabelluno.blogspot.com' alt='' /></div>Matt Saccarohttp://www.blogger.com/profile/11784387321465956005noreply@blogger.com0tag:blogger.com,1999:blog-5561242043643429523.post-84920551523723483352008-08-28T10:12:00.000-07:002008-08-28T11:30:43.977-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_T7CD33zBuSA/SLbo-PWaboI/AAAAAAAAABs/bHSuRIXIJOU/s1600-h/making+ravioli+2_Resize.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_T7CD33zBuSA/SLbo-PWaboI/AAAAAAAAABs/bHSuRIXIJOU/s320/making+ravioli+2_Resize.jpg" alt="" id="BLOGGER_PHOTO_ID_5239631372462222978" border="0" /></a>cutting the ravioli -- (braised lamb with herbs and ricotta in a mint and chive pasta dough)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_T7CD33zBuSA/SLbpVqoEuEI/AAAAAAAAAB0/gICBzkMXGHA/s1600-h/AUGUAST+047_Resize.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_T7CD33zBuSA/SLbpVqoEuEI/AAAAAAAAAB0/gICBzkMXGHA/s320/AUGUAST+047_Resize.jpg" alt="" id="BLOGGER_PHOTO_ID_5239631774921046082" border="0" /></a>Plating!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_T7CD33zBuSA/SLbuoWQX3KI/AAAAAAAAACU/rZX6euZ1pOM/s1600-h/AUGUAST+052_Resize-cropped.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_T7CD33zBuSA/SLbuoWQX3KI/AAAAAAAAACU/rZX6euZ1pOM/s320/AUGUAST+052_Resize-cropped.jpg" alt="" id="BLOGGER_PHOTO_ID_5239637593428581538" border="0" /></a>finished dish -- braised lamb ravioli in a mint and chive pasta dough, braising liquid reduction, plumped dried cherries and fresh mint. this turned out really well. the lamb was tender and juicy, and the pasta itself provided a subtle, and refreshing minty flavor. a good combination of some very sweet and savory flavors. we're running this as a special now, but it's a good spring/summer dish, so perhaps it will emerge again next year.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5561242043643429523-8492055152372348335?l=trattoriabelluno.blogspot.com' alt='' /></div>Matt Saccarohttp://www.blogger.com/profile/11784387321465956005noreply@blogger.com0tag:blogger.com,1999:blog-5561242043643429523.post-54101336085570761402008-08-25T11:38:00.000-07:002008-08-25T11:52:13.283-07:00<img id="BLOGGER_PHOTO_ID_5238528904377370290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_T7CD33zBuSA/SLL-SJsHhrI/AAAAAAAAABY/xgaBKIjN81c/s320/scallops_2_Resize.jpg" border="0" /> <div>sea scallops! dusted in ground fennel seed, in a porcini mushroom sauce with polenta</div><div><br /><br /> </div><div><img id="BLOGGER_PHOTO_ID_5238529515481522626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_T7CD33zBuSA/SLL-1uOs4cI/AAAAAAAAABg/Mk_78aIiXhA/s320/spinach_salad_Resize2.jpg" border="0" /> <div></div>This is one of my favorite salads on our summer menu. It's baby spinach with shaved fennel, mint, peaches, and a honey-vanilla vinaigrette. In the fall, I think I'll exchange peaches for apples, and add some reduced apple juice to the vinaigrette, but get this one now while peaches are still in season!</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5561242043643429523-5410133608557076140?l=trattoriabelluno.blogspot.com' alt='' /></div>Matt Saccarohttp://www.blogger.com/profile/11784387321465956005noreply@blogger.com0tag:blogger.com,1999:blog-5561242043643429523.post-88084244633068693142008-08-20T21:16:00.000-07:002008-08-20T21:18:44.897-07:00<a href="http://1.bp.blogspot.com/_T7CD33zBuSA/SKzscWbtoCI/AAAAAAAAAAY/Ig6HkyoFUEg/s1600-h/salmon.jpg"><img id="BLOGGER_PHOTO_ID_5236820438527352866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_T7CD33zBuSA/SKzscWbtoCI/AAAAAAAAAAY/Ig6HkyoFUEg/s320/salmon.jpg" border="0" /></a> oven roasted salmon, summer squash, roasted chickpeas, herb brodetto, mico greens<br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5561242043643429523-8808424463306869314?l=trattoriabelluno.blogspot.com' alt='' /></div>Matt Saccarohttp://www.blogger.com/profile/11784387321465956005noreply@blogger.com1tag:blogger.com,1999:blog-5561242043643429523.post-90037587178746133892008-08-20T21:11:00.000-07:002008-08-20T21:19:42.452-07:00<a href="http://4.bp.blogspot.com/_T7CD33zBuSA/SKzryeeAfQI/AAAAAAAAAAQ/u1HwPoCNTyU/s1600-h/duck_breast.jpg"><img id="BLOGGER_PHOTO_ID_5236819719129955586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_T7CD33zBuSA/SKzryeeAfQI/AAAAAAAAAAQ/u1HwPoCNTyU/s320/duck_breast.jpg" border="0" /></a> Pan seared duck breast, hand-made whole wheat gnocchi, arugula, cherry mostarda, pickled cherry and red onion<br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5561242043643429523-9003758717874613389?l=trattoriabelluno.blogspot.com' alt='' /></div>Matt Saccarohttp://www.blogger.com/profile/11784387321465956005noreply@blogger.com0