One of Long Beach’s finest authentic Italian restaurants will open for lunch effective immediately. Passaparola Trattoria, the Italian eatery located near PCH and Loynes, will open for lunch daily at 11:30 a.m., announced General Manager Luca Carteni, who with his brother, David, and Executive Chef Stefano Procaccini, own and operate the eatery that is known for its vast menu of handmade pasta dishes and authentic entrees.   The trio, who also own the popular La Parolaccia on Broadway, launched Passaparola Trattoria late last year. Passaparola, which translated means “word of mouth,” has since earned favorable reviews from both critics and the public alike for its rustic cuisine representing several different regions of Italy. 

Among the items on the lunch menu are a number of appetizers most priced below $10. They include Calamari Luciana (sautéed in garlic, green peas, white wine in a fresh spicy tomato sauce) and Parmigiana di Melanzane (baked roasted eggplants with fresh mozzarella cheese and fresh tomato sauce).  An assortment of Panini (Italian grilled sandwiches), most priced at $8.95, include the Toscana (sliced grilled chicken breast, provolone, grilled zucchini and pesto sauce) and the Passaparola (Italian salami, prosciutto, mortadella, spicy salami, provolone, lettuce and tomatoes, drizzled with olive oil and red vinegar). 

Homemade pasta dishes, $11 - $13, include a rigatoni sautéed with homemade beef meatballs, lightly spicy tomato sauce and pecorino cheese; homemade lasagna; and fresh homemade spinach and ricotta cheese ravioli sautéed with roasted garlic, tomato sauce and topped with Asiago cheese and fresh basil.  Among the entrees, $12 - $16, are chicken prepared Marsala or Piccata, Veal Parmigiana and a free-range Cornish Game Hen, grilled crispy on a brick and marinated in herbs and olive oil. 

Passaparola Trattoria is located at 6204 E. Pacific Coast Hwy. For more information, visit or call 562/986-5280.

Views: 32

Tags: beach, food, italian, long, passaparola


You need to be a member of FohBoh to add comments!

Join FohBoh




Social Wine Club for Craft Wineries


Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More


Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service