Tag Archives: Bothell Italian Restaurant

Wood-fired Pizzas

Why Wood-fired Pizzas Taste Better

Wood-burning ovens have been around since ancient times. In Central Europe, earth ovens were discovered in the ground; they were large pits that were believed to be used to roast mammoth.
Now as far as pizzas go, they are not baked in underground pits the size of a prehistoric animal, but great pizzas ones are cooked in modern, portable wood-fired ovens.

Culinary experts cite the many benefits of pizza cooked this way. Firstly, the pizzas cook quickly. At higher temperatures, about 600 to 700 degrees, it cuts pizza cooking time sharply. You get your pizza in under 5 minutes in a wood-fired oven, depending on dough thickness. Also, the even distribution of heat enhances the pizza flavor with that unique smokiness to taste. Then, when pizzas with veggies and fruits are cooked over a flame, the shorter time it takes preserves specific nutrients and antioxidants; longer will deplete the pizza’s nutritional value. Lastly, cooking with wood oven is an energy saver. You don’t use gas or electricity, just heat from fire.

With a variety of toppings available – tomatoes, mozzarella, mushrooms, chicken, garlic, onions, meatballs, pepperoni, pineapple, and a whole lot more – you get a plethora of distinguished flavors combined with optimal crust that is crispy on the outside and soft and juicy on the inside. It’s a surreal experience for most pizza lovers.

Wood-Fired Pizzas in Bothell

At Amaro Bistro, have a great pizza experience in candlelit surroundings. Enjoy our wood-fired pizza in five distinct flavors. Amaro serves only fresh and local ingredients, cooked the old Tuscan way. Locals and visitors in town love our pasta, insalate, our grilled delights,and our cozy bar. And our famous wood-fired pizzas – just one of the specialties of your Italian restaurant in Bothell.

The Asparagus Story

Asparagus plays an important role at our Italian restaurant in Bothell. You can find it speck-wrapped in our asparagi, alongside our pan-roasted halibut, or in our quinoa and asparagi insalate. This curious, flavorful vegetable has been a big part of Italian cuisine for many years.

Asparagus was first grown as a source of food in ancient Greece approximately 2,500 years ago. The Greeks believed that the shoots of this plant possessed medicinal properties to cure bee stings, toothaches, and more. When the Romans arrived on the scene, they quickly embraced the vegetable, and began to cultivate it in high-walled courtyards inside their urban areas. The plant then travelled throughout many other countries along with the Roman conquests, and has retained its popularity to the modern day.

A Brief History of the Tomato in Italy

It can be hard to imagine Italian food without tomatoes, but Italy went through centuries of cooking before the iconic red fruit was introduced to the country. So, how did tomatoes become such an important part of the menu at our Bothell Italian restaurant?

Before tomatoes were introduced to Italy, most Italian dishes used olive oil and cheeses where you might expect them to use tomato sauce. It was only when the tomato was brought over from South America that anyone in the country ever laid eyes upon the fruit. The first identified account of tomatoes being used in Italy comes from 1548. Around this time, the Italians knew the fruit as “pomidoro”, or “golden fruits”, due to the fact that the first of their tomatoes were small and yellow.

Even after the arrival of the tomato, it would take a long time before Italian food would take on the appearance we know today. Many popular dishes, including tomato sauce, are still fairly recent innovations from as recently as the late nineteenth century. Come and enjoy this delicious and nutritious fruit at Amaro Bistro tonight!

Where is the Spaghetti and Meatballs?

When people come into our Bothell Italian restaurant, they are sometime surprised to find that there isn’t any spaghetti and meatballs on the menu. They reason that a dish so quintessential of Italian dining should be a standard for any proper Italian establishment. However, this is based on a popular misconception.

In truth, spaghetti and meatballs is not quite representative of authentic Italian food. Though the Italians will often enjoy both spaghetti and meatballs, occasionally in the same meal, the two are never served as a single dish. Mixing the meatballs in with the spaghetti is an innovation popularized by Italian-American immigrants, but remains largely unknown within Italy itself. Come on down to Amaro Bistro for a more traditional dish today!

Seattle Restaurant Week October 2016

Seattle Restaurant Week October 2016 | Amaro Bistro

Join us for Seattle Restaurant Week during October 9-13 and 16-20!
BOOK NOW


LUNCH

3 COURSES FOR $18

APPETIZERS
Insalata Cesare – Hearts of Romaine, IL Bistro Classic Dressing, Garlic Croutons, Shaved Parmigiano

Calamari – Sauteed Fresh with Kalamata Olives, Capers, Garlic & Marinara

Gamberoni – White Tiger Prawns Sauteed with Garlic, Basil, Roma Tomatoes & Vermouth

ENTREES
Spinaci – Fresh Baby Spinach, Grilled Chicken, Pistachios, Blueberries, Herbed Goat Cheese, Raspberry Vinaigrette

Rigatoni Bolognese – Fresh Rigatoni, Ground Veal & Lamb Ragu, Pecorino Romano, Rosemary

Polpette Spaghetti- Housemade Veal & Pork Meatballs, Parmigiano, Housemade Marinara

Amaro Burger – 8oz Beef Burger, Smoked Mozzarella, Arugula, Carmelized Onions, Fire-Roasted Tomato Aioli, Ciabatta Bun

Penne con Puttanesca – Penne Pasta, Garlic, Capers, Kalamata Olives, Marinara, Parmigiano

DESSERTS
Torta Cioccolato – Flourless Chocolate-Hazelnut, Torte, Sweet Mascarpone, Raspberry Coulis


DINNER

3 COURSES FOR $32

APPETIZERS
Insalate Cesare – Hearts of Romaine, IL Bistro Classic Dressing, Garlic Croutons, Shaved Parmigiano

Bruschetta – Grilled Tuscan Bread, Roma Tomatoes, Basil, Extra Virgin Olive Oil

Cozze – Penn Cove Mussels, Saffron-White Wine Broth, Roma Tomatoes, Basil

Bruxelles Fritto – Fried Brussels Sprouts, Toasted Almonds, Pecorino Romano, Aged Balsamico

Antipasto Misto – Assorted Italian Charcuterie Smoked Mozzarella, Marinated Vegetables

ENTREES
Rigatoni Bolognese – Fresh Rigatoni, Ground Veal & Lamb Ragu, Pecorino Romano, Rosemary

Gnocchi – Housemade Potato Dumplings, Sweet Tomato Sauce, Romano Cream, Basil

Butternut Squash Ravioli- Butternut Ravioli, Pancetta, Cream, Hazlenuts

Salmone – Grilled Local King Salmon,Toasted Orzo, Seasonal Veg, Truffle Citronette

Fianco Bistecca- Grilled Flank Steak, Risotto al Pesto, Tomato & Parsley Salad

DESSERTS
Torta Cioccolato – Flourless Chocolate-Hazelnut Torte, Sweet Mascarpone, Raspberry Coulis

Tiramisu – IL Bistro Classic Recipe

Sorbetto – D’Ambrosia Mixed Berry Sorbet


The Invention of Caesar Salad

The creation of the first Caesar salad is attributed to two Italian brothers by the names of Caesar and Alex Cardini, who ran a restaurant in Mexico back in 1924. Though the details are not entirely known, the popular account is that their restaurant ran short on supplies after an especially busy Fourth of July celebration, so they took all of the remaining ingredients they had left over and combined them into a single dish. For extra theatrics, they tossed these ingredients together at their patron’s table.

You can find this long-time insalate favorite at our Italian restaurant in Bothell under the name of insalata Cesare. Try it today at Amaro Bistro!

The Call of Port

There’s nothing quite like a sweet wine to go with your dessert at our Italian restaurant in Bothell. If you don’t know which dessert wine to pick, try a bottle of port. This long time favorite has been enjoyed with dessert ever since it was first brewed.

Port gets its name from its birthplace, the port city of Porto in Portugal. The drink comes in the form of wine, generally a red variety, fortified with a grape brandy during the fermentation process. The end result is a strong, sweet brew that retains some of the natural flavor of the grape. It makes for great match for many different foods so, if you’ve never tried this delightful brew before, treat yourself to a glass at Amaro Bistro tonight!

Why is Gorgonzola Blue?

Cheese can be a high-maintenance food item. We all know the frustration that goes along with discovering a horrible, fuzzy patch of mold on a block of cheese that we failed to take proper care of. After all, you can’t eat moldy cheese. Or can you? You may be surprised to learn just how many people eat moldy cheese at our Italian restaurant in Bothell, and are happy to do so!

Don’t worry; this is not the result of bad sanitation in our kitchen. This is the magic of the famous Italian blue cheese, gorgonzola. This blue-veined classic is infused with mold spores, specifically the Penicillium glaucum variety, as it develops, resulting in the blue coloration for which it is so well known. The end result is a distinctly salty taste sensation that many find irresistible.

It’s important to remember that, though many molds are toxic to humans, the molds used in gorgonzola and other blue cheeses are perfectly safe for human consumption. This is because, unlike toxic molds, the Penicillium glaucum does not feature harmful mycotoxins and aflatoxins. So, feel free to partake of one of our many delicious gorgonzola-based dishes at Amaro Bistro!

The Production of Olive Oil

Olive oil is an important part of many dishes at our Bothell Italian restaurant. It is a crucial ingredient in a lot of Mediterranean cooking, and a big aspect of the superior health benefits offered by the same. But how does this oil make its way from the olive to our wood stone fired pizzas, our pomodoro, and other selections?

The process of brewing olive oil begins in the olive harvest. As soon as the olives are picked from the tree, they are sent to the olive mill as quickly as possible to prevent the acidity level from getting too high and destroying the taste of the final product. At the mill, the olives are cleaned and turned into a paste. This paste is then pressed to squeeze out the oil and water. The oil then needs to be separated from the water, which is accomplished with the use of a centrifuge. The oil is now ready to be bottled, sold, and cooked into a delicious Italian meal!

Do Yourself a Favor with Garlic!

It’s no mystery why garlic has made its way into the hearts of cooks and diners throughout the globe. This amazing clove adds a delightful flavor to many dishes, and it comes with a set of powerful health benefits to boot.

In ancient times, garlic was often used as a medicine to treat many conditions. In the modern world, we now know that a diet rich in garlic offers many legitimate benefits. The clove is good for lowering your cholesterol level, decreasing your blood pressure, and serving as a powerful antioxidant and a broad-spectrum antibiotic. Amaro Bistro offers many classic Italian dishes that feature garlic, so join us to make the clove a bigger part of your delicious and nutritious diet today!