The kitchen and storage area were expanded, and several gluten-free items have been added to the menu.Īs chain restaurants have sprouted up in the area, consistency and loyalty have sustained Il Camino. Through the years, not much has changed in Il Camino’s homey setting, a fitting theme given it's name, which translates to, "the fireplace." The restaurant began accepting credit cards in 2007. The meatballs and homemade Italian salad dressing are also delicious. Louis’ favorite menu item, not surprisingly, is the veal cutlet parmigiana, “with a side of homemade wide noodles,” he said. The menu features many of Lucy’s original recipes, as well as the very popular chicken piccata that Chris Daigneault, another of Rick’s and Louis’ brothers, modified from a family recipe. The red sauce served atop the homemade spaghetti and chicken parmigiana is the recipe the Daigneaults’ nonni, Lucy Ciccolini, brought with her from Italy and lovingly passed down to her grandchildren. Over five decades, the Daigneaults have welcomed their loyal guests in a friendly and familiar atmosphere with longtime and dedicated employees, while satiating customers with classic Italian favorites. 2, 1971, and has been a city staple since.įor the last 10 months, the restaurant has endured the challenges of COVID-19, and this past weekend, the family proudly marked 50 years in business. from Attilio and Ilda Antonioni. After a short period of transition, Il Camino opened under the Daigneaults’ ownership on Jan.
In 1970, the Daigneaults’ parents, Jack and Frances (Ciccolini), purchased the Italian restaurant on 555 Central St. “We were great at cracking eggs,” Rick Daigneault recalled last week.
#Il camino how to#
LEOMINSTER - Louis Daigneault was 7 years old when he learned how to bread veal on top of tomato boxes in the cozy kitchen of Il Camino Italian Restaurant, and his older brother, Rick, was 12 when he and their other siblings were trained in making homemade pasta.
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