For a delicious experience step into Trattoria Aroma, and dine in an elegant setting with rustic charm. With locations in Williamsville and Buffalo, this Tuscan eatery serves freshly made brick oven pizzas, pastas, antipasti, and entrées of fresh meat and fish selections.
Working with local farms when possible, owner and chef Dave Cosentino selects seasonal products and ethically raised animals. Tower Farms, Youngstown for fruits; Hanova Hills, Dunkirk for beef. Blossom Hill Farm, Gowanda provides Cosentino with Heritage pork, free-range, mother-fed veal, and chicken eggs. Oles Farm, Alden sends spray-free biodynamic produce and New York State maple syrup to Trattoria Aroma, and H2Grown Farm in Lewiston is a supplier of hydroponic vegetables and fruits. Windy Ridge Natural Farms in Alfred is known for their organic pastured and humanely raised chicken and eggs, while Empire Specialty Cheese of Conewango Valley delivers hormone-free Amish-made mozzarella curd that is served on plates to patrons.
Dinner is fantastic at Trattoria Aroma, especially for special occasions and events.
For lunch, try the Hanova Farm Burger with house-smoked Blossom Hill Farm bacon, house-pulled mozzarella, roasted red peppers, parsley pesto, Fontina cheese and truffled fries.
At brunch (only served at the Buffalo locale) why not start a Sunday with Tagliatelle Adriatico, served with a lobster claw, tiger shrimp, sea scallops, Cipollini onion, roasted yellow peppers, H2Gro tomato, spinach, Saffron-vanilla bean cream.
Cosentino in no stranger to feeding Western New Yorkers and was previously named a Local Food Hero by Edible Buffalo magazine. A staple in the Elmwood Village food culture, he continues to move the locavore movement forward.
A young yet knowledgeable food chain, Trattoria Aroma’s staff is one of the finest in Western New York. As Cosentino’s restaurants evolved, so has his clientele. A confident and opinionated group, with experienced palates, patrons expects a menu of European dishes that showcase fresh local ingredients.