Welcome to Romano’s Macaroni Grill, where we act small, but believe big. We purchase key ingredients from small, family-owned Italian farms so we know specifically where our ingredients are made. We believe in terms of your experience at macaroni grill menu, the flavors and details make the meal. Our Italian roots are infused with inventive, modern flavors, showcased in a chef-driven, evolving menu. Each visit is a new and evocative experience, hand-delivered by premium, sourced ingredients. If you are searching for our signature classics, your preferred menu items are still carried out with the exact same attention to detail as when Phil Romano first wrote the original recipe book. Macaroni Grill captures the Italian experience, down to each individual ingredient, and delivers the extraordinary flavors of Italy to ordinary life.
Lupara Buffalo Mozzarella – We import our buffalo mozzarella from your Lupara family farm situated in Caserta, Italy to include a creamy, decadence to dishes like our Chicken Parmesan. Lupara is a third-generation, family-owned, craft-producer of fresh buffalo mozzarella. They use organic and natural feeds and humane treatment that result in a very happy water buffalo herd. At over 1,200 pounds each, happy buffalo are the very best kind.
Olive Oil – The Mancini Family has been making olive oil for macaroni grill catering menu for 3 generations. The heart of the facility is actually a carousel of thousand-pound marble wheels that crush olives right into a thick paste, that the oil is extracted. Due to our long partnership, an exclusive reserve of first cold press, extra virgin olive oil, is put aside for people each year. Most restaurants would use this oil sparingly, on special dishes. We put a bottle on every table.
Pasta – Macaroni Grill imports its pasta from Pastificio Guido Ferrara, located just outside of Naples, Italy. Founded in 1883, Ferrara makes their pasta the old fashioned way, using bronze cutting dies. Bronze dies dull rapidly, resulting in a rough pasta with coarse surfaces that are fantastic for holding a lot of cheesy goodness. They use merely the best durum wheat to help make their pasta and then we import their fine Italian product to create only the best dishes.
Emilia Romagna Round Tomato – The Menú family sources deep-red, round tomatoes from the small, family-owned farms that surround the Emilia region of Italy. Crushed while still warm through the August sun, these tomatoes xssuua mixed in small batches along with other local vegetables to create the imported pomodorina sauce that people feature inside our dishes.
Tuscan Grape – Ample sunshine and moderate temperatures are what make the dark-skinned Sangiovese grape so popular. Grown extensively in Tuscany, this impressive fruit can be used to blend our house wine what time does macaroni grill close.
Chile Peppers – It doesn’t have more Italian than Calabrian Pepper-infused oil. That’s why we import our Calabrian Peppers entirely from northern Italy to incorporate the perfect quantity of spice to a number of our dishes. These smoky little gems are what make our arrabbiata sauce so addictively spicy.