Sapori – Trattoria Italiana

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Meet chef franco

Chef Franco Lombardo was born in Palermo, Italy and came to the United States in 1995.
After working at the famous trattoria La Locanda del Ghiottone in Philadelphia, Franco moved to Collingswood, New Jersey to raise his family. In November 2003, Sapori opened its doors.

Meaning “flavors” in Italian, Sapori delivers just that. Franco himself creates authentic dishes whose recipes range from North to the South of Italy based on seasonal ingredient availability. Since opening, Sapori has been known to deliver the most authentic Italian cuisine and keeps customers coming back for more. Franco’s motto is “I cook as if I never left my country, assuming that everyone of my customers is an Italian native like me and is knowledgable about good food.” Buon Appetito!

Click here to watch Chef Franco
on This is South Jersey

“…Sapori, is a sexy spot for the twosome who enjoy dim lighting and a home cooked rustic, Italian meal. It is edible ecstasy!”

- New Jersey Lifestyle

“… a memorable night of simple, very well done Italian fare in a setting where we felt more like guests in Lombardo’s house than paying patrons in a restaurant.”

- Philadelphia Inquirer

lunch menu

Antipasti

Insalata saporita
Spring mix salad served with olives, tomato and mozzarella tossed in our house dressing.
7.5

Antipasto saporito
A selection of few Italian regional specialties: eggplant caponata, prosciutto, cheeses, olives, mushrooms, artichoke, roasted pepper and more.
8

Insalata di fichi e pere
Baby rucola salad with dried figs, pears, walnuts and gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.
7.5

Insalata di tonno
Rucola, tuna cured in olive oil, red onion, green olives, capers, sun-dried tomatoes and pine nuts and dressed with a red wine vinaigrette.
9

Carpaccio di Carne
Filet Mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of Parmiggiano Reggiano.
7.5

Insalata di Spek
Baby rucola tossed with goat cheese, spek, red beets and pine nuts in a strawberry vinaigrette.
8

Calamari fritti
Lightly floured calamari fried and served with a light pesto and tomato sauce.
8.5

Cozze Saporite
Mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine. They don’t get any better than this!
12
Paste

Pennette con funghi e pollo
Stripes of chicken thigh sautéed with mushrooms, pancetta and sun-dried tomatoes in a red wine-touch of tomato sauce.
14.5

Gnocchi al pomodoro
Homemade potato gnocchi served in a tomato basil sauce.
13.5

Tortellini alla boscaiola
Homemade cheese tortellini served in mushroom sauce with prosciutto, peas and a touch of cream.
14.5

Pennette con salsiccia
Italian ground sausage sautéed with eggplant and mushrooms, in a red wine roasted tomatoes sauce.
14.5

Pennette con pancetta
Smoked pancetta sautéed with onion and plum tomatoes, tossed with pennette pasta.
14

Gemelli con gamberi
Diced shrimp sautéed with zucchini, pine nuts and cherry tomatoes in a white wine-zucchini saffron sauce, tossed with casarecce pasta.
14.5

Linguine allo scoglio
Mussels, shrimp, clams and calamari sautéed in a white wine garlic sauce and a touch of tomato, served with linguine.
14.5

Gemelli con pesce
Diced snapper sautéed in a plum tomatoes-mint-basil sauce, tossed with casarecce pasta.
14.5
Secondi piatti

Insalata di pollo
All natural boneless chicken thigh grilled, served with a baby rucola, fresh tomatoes, shavings of parmiggiano salad, dressed with a honey-mustard vinaigrette.
14.5

Pollo Saporito
All natural boneless chicken thigh sautéed with mushrooms and peppers and served next to rosemary roasted potatoes.
14.5

Pollo alla Pizzaiola
All natural boneless chicken thigh pan-seared and topped with eggplant and smoked mozzarella, served in a light tomato-red wine sauce, served next to sautéed spinach.
14.5

Vitello Saporito
Filet veal topped with prosciutto and fontina cheese, served in a red wine mushroom demiglaze sauce, served next to red beets.
14.5

Vitello alla salvia
Filets of veal sautéed with shallots in a butter-sage-lemon sauce, served next to spinach.
14.5

Cotoletta di vitello
Lightly breaded veal cutlet pan–fried and topped with rucola and fresh chopped tomatoes, dressed with a honey mustard vinaigrette, served with potatoes.
14.5

Salsiccia grigliata
Pork, parsley and sweet provolone cheese sausage, grilled and served over a bed of sautéed lentils over chick pea polenta, topped with goat cheese.
14.5

Caponata di pescatrice
Monkfish cooked with eggplant, capers, olives, potatoes and bell peppers in a plum tomato sauce.
16

Zuppeta di pesce
Filet of Bass, sautéed with mussels, shrimp and calamari in a white wine-tomato-seafood broth-garlic sauce.
15.5

Insalata di gamberi grigliati
Grilled shrimp tossed with spring mix, toasted almond, cherry tomatoes and roasted peppers dressed with a olive oil-lemon vinaigrette.
15.5

dinner menu

Antipasti

Antipasto Saporito
A select few antipasti from various regions in Italy.
12

Carpaccio di Carne
Filet Mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of Parmigiano Reggiano.
12

Insalata di speck
Baby rucola and red beets tossed with smoked prosciutto, toasted pine nuts, goat cheese and roasted peppers, in a fig balsamic dressing.
10

Insalata di fichi e pere
Rucola salad with dried figs, walnuts, pears and gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.
10

Mozzarella Di Bufala
Imported from Naples buffalo milk mozzarella served with bresaola (cured beef), baby rucola, tomato and olives.
13

Calamari fritti
Lightly semolina floured calamari deep fried.
(Fresh off the boat-never frozen from Rhode Island)
12

Cozze saporite
Mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine.
12

Salsiccia ai Ferri
Pork, fennel seed, broccoli rabe and sweet provolone sausage, grilled and served over a chick pea polenta and sautéed lentils, topped with goat cheese.
12

Fungo ripieno
Portobello mushroom topped with goat cheese, black truffle and toasted almonds, baked and drizzled with balsamic.
13

Insalata di rucola e carciofi
Baby rucola tossed with prosciutto, artichokes, shavings of parmigiano cheese, olives and capers in a leek-garlic-olive oil dressing.
10
Dessert

Gelati and tartufi

Chocolate mousse cake

Cannoli
Imported sheep milk ricotta cannoli from Sicily

Mascarpone Cheesecake
Mascarpone, cream cheese, cannoli shell base

Creme Brûlée
Vanilla, cream, caramelized sugar

Chocolate souffle’
60% cocoa, melted nutella, vanilla gelato

Pistachio Pannacotta
Homemade pistachio pannacotta

Tiramisu’
Homemade tiramisu’.
Primi piatti

FETTUCCINE AI PORCINI
Italian imported porcini sautéed in a white wine onion-touch of cream sauce, served with homemade fettuccine.
24

PENNETTE CON SALSICCIA E MELENZANE
Italian ground sausage sautéed with diced eggplant and mushrooms, served with pennette pasta.
20

Pennette con pancetta e melenzane
Pennette pasta tossed with smoked pancetta, onion and eggplant in a plum tomato sauce.
20

Casarecce con Zucca e salsiccia
Casarecce pasta tossed with ground sausage, butternut squash and smoked mozzarella in a white wine-touch of cream sauce.
20

Tortellini alla boscaiola
Cheese tortellini served in a mushroom sauce with prosciutto, shallots, green peas and a touch of cream.
20

Gnocchetti al ragu’ di carne
Homemade potato gnocchi served in a veal-pork-beef-tomato ragu’ sauce.
20

Casarecce con gamberi zucchine e zafferano
Diced Maine Shrimp sautéed with zucchini, grape tomatoes, shallot and garlic in a white wine-saffron sauce, tossed with casarecce pasta.
22

Risotto allo scoglio
Mussels, shrimp, clams and calamari sautéed in a white wine-roasted tomato garlic sauce served with risotto arborio.
23

Fettuccine al ragu’ d’astice
Maine lobster meat sautéed with shallot and cherry tomatoes in a white wine-tomato-touch of cream sauce, served with homemade fettuccine over a layer of pesto.
24
Secondi piatti

Scaloppine di vitello
Filets of veal sautéed with mushrooms, figs and shallots, topped with goat cheese and served in a veal demiglaze sauce.
24

Vitello al limone e capperi
Tender filets of veal sautéed in a lemon-caper-butter sauce with artichokes and sun dried tomatoes
23

Manzo con rucola
All natural flat iron steak lightly breaded, flash seared and topped with rucola, shavings of parmigiano and bruschetta tomatoes, served next to mascarpone flavored mashed potatoes.
26

Pollo ai funghi
All natural boneless chicken thigh topped with prosciutto and fontina cheese sautéed with shallots and mushrooms and served next to rosemary roasted potatoes.
22

salmone alle erbe
Salmon dusted with fresh herbs and pistachio, baked, topped with fried leeks, drizzled with a balsamic-wasabi dressing served next to spinach and baked squash.
25

Pollo con carciofi
All natural chicken thigh sautéed with shitakee mushrooms, black olives, sun-dried tomatoes and artichokes.
24

Maiale alle mele
Pork medallions pan-seared and topped with a yellow apple-scallion-pancetta-demiglaze touch of honey sauce, served next to mascarpone flavored mashed potatoes and red beets.
25

Cacciucco di pesce
Red snapper filet sautéed with clams, mussels and calamari in a white wine-saffron seafood stock sauce, served over crostini.
26