You may have noticed the photos on the wall, they

are of my family from back home near Albany, NY.

My parents, uncle and

grandfather all had

successful Italian res-

taurants. Like my son

pictured here with my

mother I have fond

memories of making

meatballs with my

grandmother at my

parents restaurant. Enjoy four generations of homemade meatballs

If you, like me are familiar with an Italian American

community then we aim to bring relief to those who

miss their old neighborhoods, to soothe those crav-

ings you’ve had since your last good Italian meal

and to calm you in knowing that we are here to serve

you like no other local Italian restaurant can.

While it’s plain to see Coco’s Italian Market mimics

the import and specialty markets from our home in

NY our inspiration is even deeper than that. Actu-

ally a little known undocumented part of culinary

history and my personal history: In many of those

old markets you could follow your nose to find an

aroma coming from the employee break rooms. Peek

your head in and you'd see the family matriarch

cooking the staff's meal. That savory scent was the

stores best advertising, of course they cooked with

provisions readily on hand in their market. Funny

thing, it was not uncommon to see the neighbors and

local businessmen in there eating with the market’s

staff. Some employee break-rooms got so popular

they actually expanded their seating areas or added

full fledged lunch restaurants to the store, albeit in-

formal.

Our dining area is a bit fancier than an employee

break-room but the food is as authentic thanks to our

market of imports room Italy.

My Parents, Grandfather and Uncle all owned Italian

restaurants in the Albany, NY area. They were very

popular for decades. In fact my Parents' restaurant is

still open after 50 years. My Grandmother Lucia’s

recipes were the driving force of their success and

my mother Joan is here six days a week to make

sure that the DiCocco recipes are consistent here at

Coco’s today. ~ Chuck Cinelli

Driven by our love of the beautiful Italian culture, Coco’s purpose is to create, serve and sell

the best tasting Italian food possible.

Italy is a small country less than half the size of

Texas with twenty provinces that elect their own

parliament and a president.

Food and drink is the biggest differ-

ence between regions, mostly be-

cause some provinces are land-

locked and mountainous others

hug the sea and are hilly.

Some regions live under the

dazzling Mediterranean sun

while others have cold win-

ters, snow, fog, and harsh

winds. All of which make for

an abundant variety that make Italian foods so

popular all over the world.

The peoples of each region have distinct physical

attributes, dialects, costumes and a fervent loyalty

to their hometowns. Of course their cooking tradi-

tions define their proud identities as much as their

dramatically different geography, history and cli-

mate.

As opposed to a generic

American supermarket, to-

matoes, butter, olive oil,

pasta, rice, cheese and sala-

mis are not common to

every region in Italy. Some

Italian dishes that every

American has grown to love

may be totally unheard of to

the rest of Italy.

The Northern third of Italy

is plentiful in grain, corn, rice, fruit, live stock and

dairy products. Some of the oldest and best vine-

yards in the world slope across the Alps and Ap-

ennine Mountains.

Central Italy adheres to Mediterranean standards

of olive oil, grains and a vast array of seasonal

produce.

The Southern region is known for the tomatoes,

peppers, beans and potatoes which oddly enough

come from the Americas and eggplant from Asia.

Herbs, spices, garlic and chili peppers create the

common aromas we associate with Italian cook-

ing. Foccacia bread, pizza and pastas all came

from the southern regions. ♦

Dominick & Maria

Our Family is from the Campania and Lazio regions between Naples and Rome. I remember hearty pasta dishes with fresh

herbs and vegetables out of their large gardens. They loved olives, thick crusted breads, lamb dishes and we grew grapes to

make homemade wine. Holiday breads, cakes, rice and ham pies were eagerly anticipated every season too.

Back at the restaurant my mother Lucy always insisting on the freshest ingredients from the colorful local purveyors;

Giavani the fish man, Pat at the produce stand, Giorgio the butcher and Giuseppe who supplied us with imports from Italy.

And of course I remember the long hours in the restaurant both in the front and back of the house. 3

A favorite from our old restaurants that we do today is our Meatballs and the Manaste (greens and beans) and I’m glad we

get to use a lot of the same imports we used years ago in the dishes here today. Buon appetito. ~ Joan Cinelli

Appetizers

Bruschetta 8 Grilled rosemary focaccia topped with pesto marinated tomatoes, Parmesan cheese and a

swirl of balsamic reduction

Caprese 8 Traditional dish featuring Roma tomatoes, fresh mozzarella, basil and our balsamic reduction.

Antipasto Plate 10 A selection of Italian meats and cheeses served

with olives and vegetables.

Zuppa di Cozze 12 Mussels steamed to perfection in a white wine sauce topped with fresh tomatoes and basil.

Fried Cheese Ravioli 7 Breaded cheese ravioli fried to a golden brown

with a side of our house marinara.

Manast 6 A hearty dish of cannelloni beans, pancetta

garlic, onions and spinach.

Fried Calamari 10 Enjoy tender calamari fried light and crisp.

Served with our house marinara.

Fried Cheese Wedges 9

Stuffed with mozzarella, ricotta, and parmesan cheeses, these tasty treats are fried and served with red sauce.

Insalata

Caesar 8 An entrée size of crisp romaine tossed with

croutons and Parmesan in our Caesar dressing.

Felisa 9 Spring mix topped with golden pancetta, caramelized walnuts, sweet grapefruit, feta cheese and balsamic vinaigrette.

Angelina 9 Spring mix, breaded eggplant,

tomatoes, red pepper, artichoke hearts, gorgonzola cheese and balsamic vinaigrette.

Side Italian Salad 3.50 Spring mix, artichoke hearts, cherry tomatoes

red onions, roasted red peppers

Side Caesar Salad 3.50 Crisp romaine lettuce, Parmesan cheese

and garlic herb croutons in our Caesar dressing.

Additions:

Chicken 3.50 Shrimp 4 Eggplant 2 Salmon 4

Americano 8 Fresh turkey, pancetta, tomatoes, spinach,

provolone, and garlic mayo on focaccia.

Lucia 8 Layers of hot capicola, provolone, tomatoes, Spinach and pesto mayo on grilled focaccia.

Chicken Pepper Melt 8 Breaded chicken, sautéed green peppers, onions,

provolone, topped with pesto and our balsamic reduction.

Chicken or Eggplant Parmesan 8 Breaded chicken or eggplant, smothered in our

house marinara then topped with melted fresh mozzarella.

Caprese 8 A light sandwich of Roma tomatoes, fresh

mozzarella basil pesto and our balsamic reduction.

Formaggio 8 A grown-up grilled cheese of muenster, provolone

mozzarella, tomato and pesto.

Muffaletta 9 A best seller...hot capicola, Genoa salami, ham,

mortadella, provolone and olive tapenade.

Sausage and Peppers 8 Italian sausage topped with sautéed onions and

peppers, our house marinara and provolone.

Italian Beef 8 Piles of shaved roast beef with melted

provolone, served with a side of au jus and Chicago style hot giaradiniera.

Meatball Sub 8 Coco’s homemade meatballs stuffed into a hoagie

topped with marinara and melted mozzarella.

Torpedo 9 Layers of prosciutto, hot capicola,

Genoa salami, provolone, spring mix, roasted red peppers and red onion.

Italian 9 Hot capicola, mortadella, pepperoni, spring mix, sliced tomato and red onion make a filling lunch.

Vegante 7 A fresh sub of provolone, muenster, feta,

sliced tomato, green peppers and red onion.

Panini Subs

I love these sub rolls! Baked in-house to the right bite and chewiness

All sandwiches come with pasta salad or chips. You can substitute for a side salad, Italian, or Caesar for $2.00

Do you love grilled sandwiches?

There's something so comforting about melted cheese, meat and veggies between crisp

yet tender Italian bread.

These elegant sandwiches make

a great meal anytime of day.

Homemade Burrata Cheese 11

as an appetizer (includes two) or one for 6.

We take our fresh mozzarella balls that we make here daily and fill them with creamy ricotta cheese that is complimented with herbs and Parmesan cheese.

It is an incredible appetizer on its own with crusty bread and a drizzle of olive oil.

Or order one with a side of vegetables or put it on top of your salad, pasta or pizza.

Our Homemade Burrata Cheese Perfect on it’s own on a salad with your pasta or on a pizza

Penne al Fresco 14 Penne pasta with baked chicken, artichoke hearts, kalamata olives and sun dried tomatoes in a white

wine pesto sauce.

Fettuccine Pollo Pesto 13 Baked chicken, garlic and pasta tossed in a

pesto cream sauce garnished with cherry tomatoes.

Tortellini Elliston 13 A Coco’s Original, cheese tortellini and fresh

spinach in a blush cream sauce.

Bolognese 12 Our 12 hour meat sauce with a dash of cream

served over fettuccini.

Seafood Arrabiata 15 Succulent jumbo shrimp and scallops in a

spicy red sauce with linguini.

Creamy Chicken Marsala 14 Baked chicken, mushrooms, onions tossed with

fettuccini in a white wine Marsala sauce.

Tuscan Rustica 11 A hearty dish of cannelloni beans, pancetta

garlic, onions and spinach.

Cheese Manicotti 12 Stuffed, hearty tubes of manicotti shells are filled with

a fabulously rich blend of ricotta, mozzarella, Parmesan and parsley. Then blanketed with our marinara sauce and baked. Ask for a side of our

homemade meatballs for $3

Baked Ziti 12 Made with Parmesan, Romano, ricotta,

egg and a splash of our house Marinara.

Cinelli’s Parmesan 13 Your choice of breaded eggplant or chicken

breast topped with marinara and melted mozzarella over fettuccini.

Veal Parmesan 16

Tender breaded veal topped with marinara and melted mozzarella over fettuccini.

Lasagna Bolognese 13 Layers of pasta baked with Bolognese meat sauce, mozzarella, ricotta and egg mixture, Romano and

Parmesan cheeses.

Vegetarian Lasagna 12 Pasta, mushrooms, carrots, squash, zucchini, onion, garlic and spinach baked with mozzarella, ricotta

and egg mixture, Romano and Parmesan.

Fettuccine & Meatballs 13 Seasoned pasta in our house made marinara

complimented by our giant hand rolled meatballs.

Salmon Alfredo with Roasted Vegetables 15 Salmon and roasted vegetables tossed in our

Alfredo sauce over linguini.

Fish of the Day mkt. price

Cooked in true Italian traditional, with vegetable.

Sirloin Steak 16

Topped with herb butter and served with mashed potatoes and vegetable of the day.

All split plates are subject to a $3 charge

House Specialties

Choose your Sauce: Marinara Alfredo sauce add $3 Pesto add $3

Marinara Alfredo blush sauce add $2 Two homemade meatballs add $3

Cheese Ravioli Fungi 15

with porcini mushrooms, walnuts and pancetta bacon

crumbles. Your choice of Alfredo or Pesto sauce.

Cheese Ravioli Olio 14

Our cheese ravioli lightly brazed in olive oil & butter with sautéed spinach and mushrooms and

topped with large, thick shavings of Parmesan cheese.

Timpano 15

Our homemade lasagna sheets are transformed into a deep-dish Italian pie layered with delicious ingredients

and baked. Soon to be your favorite!!

Choose from the Nordico (Northern Version)

Alfredo Sauce, Chicken, Spinach, Ricotta Cheese or the

Meridionali (Southern Italian Version) Marinara, meatball, egg, and Parmesan, Provolone and

Mozzarella cheese

Cheese Ravioli 12

A four cheese blend of ricotta, mozzarella, provo-lone and Parmesan in your choice homemade sauce.

·Cooking Classes in our NEW Event Center

·Food Truck

·Bocce Leagues

·Cooking Classes

Sign-up for emails at: ItalianMarket.biz/events

·Cooking Classes

·Wine Tasting Events

·Paint, Wine and Dine

Ravioli Fungi

Timpano

Brunch Served every Saturday and Sunday morning from 9am - 3pm

Full menu also available. No substitutions please.

Starters Breakfast Bruschetta 8

Ricotta cheese spread over two large slices of toasted focaccia bread. We add a drizzle of honey then we

sprinkle hazel nuts, pines nuts, walnuts and almonds. A perfect way to start brunch.

Prosciutto and Melon 8 Sliced sweet melon, imported prosciutto

and shaved Romano cheese.

Breakfast Panini 8 Fluffy eggs, sautéed onions and green peppers, crispy

pancetta and cheddar cheese on focaccia toast with a side of fresh fruit.

Coco's Uovo Fritto 8

Two fried eggs, crispy pancetta, sliced roma tomato on herbed focaccia with pesto mayo.

Served with a side of fresh fruit.

Build Your Own Omelet 9 Choose one cheese and three ingredients from below,

served with a side of Parmesan-parsley potatoes. Choose from: Ham, pancetta, salami, tomatoes, on-

ions, peppers, mushrooms, squash, spinach, sun-dried tomatoes, feta, mozzarella or provolone.

Egg Dishes

Pizza Capricciosa 16 Four eggs baked over our traditional pizza with your choice of

two toppings: Sausage, Pepperoni,

Ham, Pancetta, Meatball

Onions, Mushroom, Peppers, Spinach,

Tomatoes.

Mateo’s Breakfast lasagna 13 Soon to be your favorite, it is really delicious.

Lasagna with layers of egg, ricotta cheese, sautéed spinach and your

choice of: Sausage, Meatball,

Ham, Chicken, Pancetta or Pepperoni

Topped with mozzarella cheese and a sprinkle of Parmesan. Served with a slice of bread.

Frittelle di Ricotta 7

Just like my grandmother made, a fried ricotta cheese dough ball with raisins, a sprinkle of powdered sugar

and a side of real maple syrup.

Breakfast Parfait 6 Layers of vanilla yogurt and fresh fruit, topped with

homemade granola and a drizzle of honey.

The Tuscan 9 Two eggs baked in marinara sauce with fresh spinach,

topped with mozzarella and served over focaccia with Parmesan-parsley potatoes.

The Roman 9

Two eggs baked in marinara sauce, topped with sautéed mushrooms and mozzarella over focaccia.

Served with Parmesan-parsley potatoes.

The Veneto 8 Three perfectly scrambled eggs with mozzarella and your choice of ham, salami or pancetta. Served with

sliced roma tomato and toasted focaccia.

The Abruzzo 8 Three eggs perfectly scrambled with mozzarella,

Italian sausage and fresh spinach. Served with Parmesan-parsley potatoes.

Linguini Fritatta 10

Fresh eggs are mixed with linguini and baked with your choice of three items, topped with a slice of

provolone and served with fresh fruit. Choose from: tomatoes, onions,

sun-dried tomatoes, peppers, mushrooms, squash, spinach, ham, pancetta, salami, feta,

mozzarella or provolone.

Italian Sweet Toast 9 Panettone holiday bread is sliced thick for our

Italian version of French toast, topped with a honey mascarpone, served with side of fresh fruit

and real maple syrup on the side.

DiCocco’s Specialty

Fazzoletti Della Translation: Grandma’s handkerchiefs DiCocco’s Italian Version of Crepes

Crespelle con Nutella 10

Warm crêpes filled with Nutella and topped with a dollop of cannoli cream. Served with fresh fruit.

Fazzoletti di Ricotta 13

Baked crepes filled with lemon ricotta topped with strawberry jam

a side of real maple syrup and a scrambled egg.

Fagottini con Prosciutto 13

Baked crêpes with thinly sliced ham, Swiss and provolone cheese, topped with a drizzle of pesto and

served with a scrambled egg on the side.

·Umbria April 20th - 29th · Sicily June 12th - 22nd

·Puglia Sept. 2nd - 12th · Piedmont Oct 26th - Nov 5th

What started off as buyers tours for Italian gourmet foods for our

market has led Coco's to form a tour company for our friends and

patrons. With Coco’s it's like having a backstage pass to Italy’s

finest, we personally know the best chefs and wineries for our en-

joyment. Being a distributor of artisan products we have access

to the most unique places that the average traveler would never be

able to see such as chocolate factories, honey producers, bakeries,

farms, orchards, groves to pasta makers to name a few. The tours

are never generic nor are they cookie cutter, every day will be to-

tally different with enough time for sightseeing and shopping. If

you have been to Italy many times or this will be your first trip

you will never have an experience like traveling with Coco's.

Email me personally for tour info at chuck@cafecoco.com or go

to www.ItalianMarket.biz/tours

Photos of my parents’ first restaurant in 1964. It is still going strong today.

Their secret ingredient, my Grandmother, Lucia.

Italian immigrants brought pizza recipes and skills with them. A few decades later World War II soldiers returning from Italy brought their taste for pizza home. Soon, pizza parlors were everywhere including the three my family opened near Albany, NY. I make our pizzas exactly like they did, both to honor them and because I think they are deli-cious. I hope you enjoy them, too. ~Chuck Cinelli

Vigo 15 Topped with a mouthwatering assortment of meats;

pepperoni, Genoa salami and sausage.

Alfredo 15 Creamy Alfredo sauce, baked chicken, spinach and

red onions are a power house combination.

Cheesesteak Pizza 16 Shaved Italian beef, mushrooms, peppers and onions

nestled in cheese on Alfredo sauce.

Quattro 13 Made with cheese lovers in mind, this pie features

ricotta, mozzarella, feta and Parmesan.

Meatball 15 Our homemade meatballs and mozzarella cheese

make this our signature pie.

Margherita 13 An Italian staple of tomato sauce, our fresh home-

made mozzarella and basil.

Cheese 11 A classic favorite made with whole milk mozzarella.

Pepperoni 13 Our huge pepperoni slices on top of our

classic cheese pizza.

White 13 Smooth ricotta and garlic topped with

Mozzarella, sliced tomato and oregano.

Pizza Capricciosa 16 Four eggs baked over our traditional pizza

with your choice of two toppings: Sausage, Pepperoni, Ham, Pancetta, Meatball

Onions, Mushroom, Peppers, Spinach, Tomatoes.

Bella 15 This all vegetable pizza is topped with artichoke hearts, roasted red peppers,

red onions and breaded eggplant.

Pizzas

Authentic, 16” Italian crust made from imported ‘00’ flour, hand-stretched & baked in our brick oven.

My Mom Joan My Dad Angelo

Wine Recommendation

Nero D’Avola or Merlot Sangiovese or Cabernet

Centine Rose’ Orvieto Settere or Chardonnay

Ask for a Burrata on your Pizza 2 for 11 one for 6

Our delicious homemade mozzarella balls Filled with herbed ricotta cheese.

Weddings Holiday Parties

Rehearsal Dinners Corporate Meetings

Team Building Projector and Screen

Separate Conference Room (615) 336-7982 or 783-0114 rachel@cocoeventsnashville.com

Seats up to 160 of your guests www.ItalianMarket.biz

Conveniently Located behind

Coco’s Italian Market

PIZZA PIE & PINT NIGHT First pint of draft beer only $1

with purchase of any pizza TUESDAY NIGHT

from 5pm till 9pm

Desserts

Specialty Espresso Drinks hot or cold

Milan chocolate & caramel

Turin Nutella & mocha

Verona hazelnut & chocolate

Venice amaretto & chocolate

San Marino strawberry & chocolate

Naples butter pecan & hazelnut

Rome caramel & hazelnut

Florence caramel syrup, amaretto

Bologna hazelnut, Irish cream & cherry

Our fountain features Coke products and lemonade. Fresh brewed sweet & unsweet iced tea, as well as a vast array of bottled beverages in our market include: Aqua Panna, San Pellegrino, Limonata, Aranciata, Orangina, Bella Famiglia Italian Sodas.

Our barista will make you a cup of freshly ground and brewed coffee, decaf, Mighty Leaf Tea, espresso, latte, cappuccino or specialty coffees.

Bevanda (drinks)

Prosecco Mimosa Conti-Riccati Brut

Italian Lemonberry Cream Cake 7

Lemon sponge cake with fresh mixed berries and a mascarpone filling, topped with powdered sugar.

Limoncello Mascarpone Cake 7

A traditional Italian Limoncello cake with a strip of mascarpone in every bite.

Tiramisu 6

A traditional Italian dessert with layers of coffee infused mascarpone cheese scooped over lady fingers, a delicate Italian cookie. This is a great way to end a meal!

Cannoli two small or one large for 3

Classic Italian pastry are fried into tubes and filled with a sweet ricotta cheese infused with

lemon zest and chocolate chips. Pick up a box and bring some to

the office or to your next party. Everyone LOVES

Cannoli by Coco’s.

Chocolate Eruption 7

How do pieces of chocolate brownie cheesecake inside of a chocolate mousse cake sound? Yea, I thought so... and it is topped with chocolate shavings, slivered almonds and a drizzle of chocolate syrup. This cake lives up to it’s name!

Hot Fudge Sunday Cheesecake 7

Cheesecake meets Hot Fudge Sunday. Traditional cheesecake topped with fudge, whipped cream and cherry!

Lady Godiva Cheesecake 7 A rich and silky cheesecake with three layers of Godiva brand chocolate.

New York Towering Cheesecake 11

A giant slice of traditional NYC Cheesecake, the name "Towering" says it all! This dessert is for two. This cake and all of our cakes and pastries are available for sale as Whole Cakes. Ask yur server for a catering menu.

Affogato 5

Italian for "drowned in coffee." It is a traditional way to end a meal in It-aly. Our perfectly smooth homemade ge-lato, drowning in a cup of espresso

Gelato by the scoop We make up to a dozen assorted flavors fresh every morning here in our restaurant, they stand alone and are also a great additional to one of our cakes! Ask your server which flavors we have today.

What is the difference between Gelato and Ice Cream? Gelato is churned at a much slower rate, it is much denser and more flavorful than ice cream because

there is no air incorpo-rated in the process . Also gelato is served at a slightly warmer tempera-ture than ice cream, so its texture stays silkier and softer. Gelato also has a lower fat percent-

age than ice cream, which allows the true flavor of the gelato to really shine!

Pana Di Cocco 7

Why wait for a festival to be able to enjoy fried dough? Here we offer Coco's version combining the traditional Pizza Fritte with a Sfinci creating a soft fried puff that is filled with sweetened ricotta and mascarpone creamy cheeses. Large enough to share but you may not want too, it's that good!

Cookies n Cream Cheesecake 7

Real Oreo cookie bits are swirled in our traditional New York cheesecake then baked with a chocolate cookie crust on top and bottom.