Maggiano’s Little Italy Unveils Elevated New Menu Crafted By Award-Winning Chef

Maggiano’s Little Italy, a well-known chain of Italian-American restaurants, is elevate its dining experience with an innovative new menu featuring premium ingredients. 

The revamped menu was crafted under the guidance of award-winning Chef Anthony Amoroso, along with Maggiano’s team of executive chefs, aiming to provide a luxurious dining experience without the fine-dining price tag.

“This isn’t just an upgrade — it’s a transformation,” said Amoroso, Vice President of Innovation and Growth. “We’ve taken the most beloved Italian-American dishes and refined every detail, from hand-breading a juicier, more flavorful Chicken Parmesan to enriching our Alfredo Sauce with the depth of imported Pecorino Romano and aged Parmesan. These are the best versions of these classics, crafted with premium ingredients and elevated techniques that you’d typically find in a fine dining setting.”

Dishes like Wagyu Beef Stuffed Shells — featuring delicate pasta shells stuffed with a rich combination of Wagyu beef and ricotta, topped with a spicy tomato cream sauce and freshly grated parmesan — showcase ingredients such as aged Pecorino Romano from Italy and American Wagyu beef from Snake River Farms, highlighting the chain’s culinary transformation.

Along with “The Finest” Fettucine Alfredo, “The Grand” Chicken Parmesan, and the Wagyu Beeg Stuffed Shells, other new dishes now available at Maggiano’s locations nationwide include Wagyu Beef Meatballs, made fresh in-house daily and available as both an appetizer or atop spaghetti as an entrée, and a 30-layer Lasagna featuring Maggiano’s house-made Bolognese sauce.

“The new menu offerings present a fresh take on Italian-American cuisine, blending tradition with contemporary creftsmanship to bring bold, unforgettable flavors to our guests across the country — an experience that is uniquely Maggiano’s,” said Dominique Bertolone, President of Maggiano’s. “By incorporating the highest quality ingredients — like Wagyu beef and aged, imported Italian cheese — we’re proving that high-end dining doesn’t have to be out of reach.”