Colosseum Restaurant




This Salem restaurant has been serving Italian food since 1987. The owner, Annibale Todesca, is often onsite schmoozing with customers and offering menu suggestions as he is very proud of his food. I can't figure out why, but he looks younger each year. Must be the olive oil.On a recent visit we decided to stick with the pasta selections that we found reasonably priced. A few pastas are house-made, like the pappardelle but we opted for the dishes using the imported pastas that soak up the sauce equally well.My favorite was the Linguini alla Frutti di Mare ($16.95), a combination of lobster, shrimp and clams sautéed with fresh tomatoes and onions in a light marina sauce. The shrimp were very succulent and I enjoyed the light sauce made from fresh tomatoes. It was not pasty like a thick sauce made from tomato paste - here the juice soaks its goodness into the pasta. I learned there is always a huge pot of sauce simmering away in the kitchen. My first choice, the lobster Fra Diavolo, is always nice, but we were informed they were sold out of fresh lobsters.The wine list is lengthy, but I skipped the read in favor of a bottle of Chianti, always a safe choice.To start the meal we ordered a table-side Caesar, ($16.95 for two), one of the few restaurants where you can order this visual treat. Our server promptly rolled up her cart with a bag of tricks and adeptly mixed the garlic, anchovy, lemon and olive oil into a thick emulsion. I would have liked a little more anchovy, but I did forget to tell her that. There was plenty of lemon, which is sometimes used too lightly in Caesars.Warm, freshly baked bread was served with a nice fruity olive oil. It smelled good and was very moist inside, perfect for mopping up sauce or olive oil.For antipasti we ordered calamari ($7.95), which was served lightly fried and perfectly tender.A dinner companion ordered the spaghetti carbonara ($11.95) with pancetta, parmigiano and romano cheeses. It was a lighter, less-rich version, so probably a less artery-choking version as well.One can't let the dessert cart pass by so we tried the Colosseum's version of tiramisu, made by one of the servers we were told. Served in a parfait glass, it was a smooth concoction of mascapone and kahlua. The lemon cake, prepared locally but not in-house, was ripe with lemon flavors and rich with a creamy filling.
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. Adventurous Travel for the Senior Set
    From glamping to academic excursions, the options for adventurous travel aimed at voyagers 60+...
  2. Counterpoint: The Positive Effects of Rail
    In our July issue, James Pindell discussed the politics of a Boston-NH rail line. Here, a local...
  3. Exercise in Disguise
    Fitness can be fun — if it’s camouflaged. Here’s how to dance, drum and surf your way to a...
  4. Shopping Trend: Paper Craft
    From papier mache to adult coloring books, paper is in — and we have all the intel on where to...
  5. Host an Outdoor Harvest Party
    Friends gather for a harvest dinner at the historic Canterbury Shaker Village - find inspiration...
  6. Hang Gliding in New Hampshire
    Want to be a bird? Try a little flying.
  7. The Best Events on the Water This August
    Check out our favorite lake and oceanfront events.
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags