Welcome to Romano’s Macaroni Grill, where we act small, but believe big. We buy key ingredients from small, family-owned Italian farms so we know specifically where our ingredients are produced. We believe when it comes to your experience at macaroni grill restaurant, 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 trying to find our signature classics, your chosen menu items are still carried out with the 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 located in Caserta, Italy to incorporate a creamy, decadence to dishes like our Chicken Parmesan. Lupara is a third-generation, family-owned, craft-producer of fresh buffalo mozzarella. They use all natural feeds and humane treatment that result in a delighted water buffalo herd. At over 1,200 pounds each, happy buffalo are the very best kind.
Olive Oil – The Mancini Family continues to be making olive oil for macaroni grill catering menu for three generations. The center in the facility is really a carousel of thousand-pound marble wheels that crush olives in to a thick paste, from where the oil is extracted. Due to our long partnership, a special reserve of first cold press, extra virgin olive oil, is put aside for all of us 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 Naples, Italy. Founded in 1883, Ferrara makes their pasta the previous fashioned way, using bronze cutting dies. Bronze dies dull rapidly, resulting in a rough pasta with coarse surfaces that are ideal for holding plenty of cheesy goodness. They use just the best durum wheat to create their pasta and after that we import their fine Italian product to help make merely the best dishes.
Emilia Romagna Round Tomato – The Menú family sources deep-red, round tomatoes through the small, family-owned farms that surround the Emilia region of Italy. Crushed while still warm from the August sun, these tomatoes xssuua mixed in small batches with some other local vegetables to generate the imported pomodorina sauce we feature in our dishes.
Tuscan Grape – Ample sunshine and moderate temperatures are what have the dark-skinned Sangiovese grape so sought after. Grown extensively in Tuscany, this impressive fruit is used to blend our house wine what time does macaroni grill open.
Chile Peppers – It doesn’t acquire more Italian than Calabrian Pepper-infused oil. That’s why we import our Calabrian Peppers all the way from northern Italy to include an ideal quantity of spice to a number of our dishes. These smoky little gems are what make our arrabbiata sauce so addictively spicy.