Category Archives: blog

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Time to book your event!

“Their event services are just as good as the food.”

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“It was absolutely awesome. The food, service, set up of the room and the ambiance was impeccable. My mom and cousin, MOH, said that Lily, Gigi, and the event manager Christina, were great to work with. The service on the day from Lily and Gigi was fantastic.”
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“thank you so much for a beautiful setting and experience for my shower! Highly recommend this for a meal or an event!”
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“My brother and I held a party in Cinquencento’s private room on the first floor and worked with the event director, Christina. She was amazing, from answering my millions of questions, to remembering everything I asked for, to helping me set up & handling everything on the day of the party like a professional.”
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“The food, service, and whole event was perfect. The staff we had was amazing too - they were friendly, quick to accommodate anything our guests asked for, and really a pleasure to work with. Super impressed with everything and would definitely hold another event there!”500-pdr5
The Holiday and celebration season is upon us and whether it is a business occasion or celebration with family, Cinquecento has the dedicated staff and expertise to make any occasion special. Please let Christina, our Special Events Manager, guide you through the seamless, stress free process of planning your special event, dinner, lunch, brunch even your wedding.
500-pdr4Any event can be accommodated, whether it is a cocktail party for 300 or a sit down dinner for 10 business people celebrating the closing of a bid deal. Our sophisticated dining areas offer tremendous flexibility for all occasions with a private dining room with its own bar to the semiprivate “Wine Room” space in the main dining room. Our reviews speak to the professionalism and hospitality of our staff. Please call 617-334-8500 or email Christina at events@cinqucentoboston.com to inquire about your next celebration or business gathering.
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blog, feature |

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500 Knowledge Bomb: Mortadella

 

Mortadella
Its ancient origins date back to Roman times: the name derives from “Mortarium” (mortar bowl, the instrument used by our forefathers to grind the pork meat). Successively spreading to many areas in the north and center of Italy. It is produced from a mixture of top quality pork meats. The lean part is made up from muscle, mainly shoulder; the fat lardons are from the throat area, the most valued. Cooking takes place in traditional dry air ovens and can last over two days for large ‘mortadelle’. This is the most delicate moment in the production process: only slow and delicate cooking can give the mortadella its typical flavour and aroma. In 1998 Mortadella Bologna obtained the prestigious European PGI recognition.