Authentic handmade ravioli, and slow simmered sauces.
“We offer these dishes that hopefully transport people back to a time that they visited Italy.”
Fluffy housemade foccaccia…and dishes that will make you dream of the old country.
“That’s what we find people share with us a lot is, “This is the closest thing I’ve found to my trip to Rome.”
Impecable charcuterie boards sliced right in the dining room.
“We have a wonderful berkel right in the middle of the dining room that we slice it on, and it really gives a little bit of a wow factor to people to see their charcuterie board being created right in the middle of the dining room.”
There are just so many reasons why you must go to Campo.
Located on Elm Street in Manchester, New Hampshire, Campo Enoteca is a modern Roman restaurant modeled after the wine bar you’ll find throughout Italy, according to Director of Operations, Peter Macone.
“Enoteca is very popular if you travel around Italy, they’re all around and it’s a very popular sort of hang out spot, casual wine bar. Kind of a open all the time European feel.”
And that’s just what you’ll get at this warm inviting spot with a comfortable dining room, a small but spirited bar, and patio seating for the nice weather. The menu is lined with all of your favorite Italian dishes- made with locally sourced ingredients and housemade pastas.
“Every day, any pasta that you get made right here, in-house, that morning. People come, they say, “I’ve never tasted pasta like this. So the idea was to promote this traditional recipes and traditional ingredients.”
There’s foccacia always being baked up, while charcuterie is sliced up right in the dining room.
“So when you order a charcuterie board here, Kat comes out, she slices it right here in the dining room, presents a beautiful prosciutto rose, if that’s what you’ve selected, and then we accompany it with a bunch of local cheeses that we constantly are changing.”
Back in the kitchen you’ll find a steady stream of saute pans preparing it all. To kick your meal off, there’s fresh mussels flambed with Sambuca. And crispy calamari- so good, no sauce is required.
“We don’t serve it with a red sauce, you can get it if you’d like, but we recommend you try it before you dip it in anything ’cause it’s going to melt in your mouth.”
And while most Italian places offer meatballs in marinara, at Campo, they do it a little bit differently, and present them in a mushroom cream sauce seasoned with Aleppo pepper.
“People are always sort of taken aback by it, “What is this? What am I eating?” It’s a slight spice but a nice smoke too. You have the three polpetti in there, and then you have the cream sauce with some mushrooms. It’s outstanding, Really good.”
Since the pastas made in house, they’re a must try. There’s phenomenal chicken marsala over thick cut tagliatelle which sucks up all of that sauce and a Carbonara that can’t be matched.
“Unbelievable rich flavor, and you’ll never have another carbonara again. A funny thing about the carbonara here is I got people that come in and get it, and then they’re stuck on it and they don’t explore the rest of our menu, and they’ll say, “Man, his dish was really good, but I had to get this again because I get the carbonara every time.”
There are traditional dishes you won’t find on a lot of menus like whole Branzino served with roasted rosemary potatoes and authentic Chingiale over radiatori.
“The Cinghiale is a very traditional Tuscan dish. We bring in the wild boar, we braise it overnight, we pull that meat, it gets tossed with a house made Radiatori pasta, a little bit of mushroom, red sauce and then some of the stock from the braising, which is a real thick pork stock, really nice. Toss it all together, you have a big heaping dish. It’s definitely a hearty meal, will definitely remind you of Tuscany.”
And of course, what would Sundays be without bracciole.
“We call it Sunday braciole because we do it like your grandmother did it on Sunday. It’s slow cooked in the red sauce, so what we use is a local flank steak. We pound it really thin, Parmesan, breadcrumbs and basil, we roll it up, and that’s one of those ones that when people see that on the menu, they go, “Oh my God, I haven’t seen that since I was in Italy.” Or “I haven’t had that since my grandmother made it.”
For something lighter, you could opt for pizza- like this one topped with proscuitto and arugula or Peter’s favorite, the Porchetta Panino.
“If you ever come in, ask for the porketta panino. It’s an open face. We slice it, we lay a piece down, we do a sun-dried tomato pesto, we shave the porketta to order, the porketta goes on top, real thin slice. Shaved Asiago on top of that, which melts on to that porketta, comes out of the oven, we throw a sunny side local egg on top. It’s amazing. We give you a knife with it, you cut right through, the yolk runs, It’s beautiful.”
And when dessert rolls around, you can opt for the towering Chocolate Alepo Cake. Or go with one of Campo’s Lemon Ricotta Canollis.
“Every day my baker is making the shells and every day when someone orders them, we fill it to order, we dip it in chocolate chips, a little presentation of chocolate chips on top with a little more filling, it’s really good.”
And from fresh baked breads to perfect pastas and authentic eats, the tastes of Italy have never been closer than at Campo Enoteca.