Menu nutrition at Amerigo varies by dish and portion; use ranges and menu notes below to plan smarter choices.
Lighter Plates
Mains Range
Hearty Picks
Lunch Strategy
- Soup or small salad first
- Grilled protein add-on
- Half pasta or share pizza
Light & Satisfying
Dinner Strategy
- Tomato sauce over cream
- Veg side to balance
- Split dessert
Full-Flavor Plan
Gluten-Sensitive
- Ask about safe swaps
- Simple grilled plates
- Sauces checked for flour
Kitchen Notation
Amerigo Menu Nutrition Details: What To Expect
Amerigo’s kitchens cook to order, and portions can be generous. That means numbers shift with the chef’s hand, the cut of meat, and how much oil hits the pan. Instead of chasing one rigid figure, use sensible ranges backed by standard data sets and the current menu so your plate lines up with your aims.
Start with the menu PDF for your location to confirm what’s offered, then compare to typical values for that style of dish. Public databases capture reliable averages for common Italian items, which is handy when a restaurant doesn’t post full labels. You’ll find both sources linked and cited throughout this guide.
Quick Ranges For Popular Italian Dishes
The table below gives broad ranges for items you’ll see across Amerigo’s locations. It groups foods by style and cooking method, which drive calories, saturated fat, and sodium. Use these as planning guardrails, then refine based on what lands at your table.
| Dish/Category | Typical Calories Range | Notes |
|---|---|---|
| Bruschetta Or Crostini | 180–350 | oil and cheese push the range up |
| Caesar Salad (side) | 220–380 | dressing and croutons drive the count |
| Caprese Or Mozzarella | 250–450 | fresh cheese adds saturated fat |
| Tomato-Based Pastas | 500–800 | leaner than cream; watch sausage |
| Creamy Pastas (Alfredo) | 900–1400+ | butter and cream lead the jump |
| Chicken Parmesan | 700–1200 | breaded cutlet; extra cheese raises it |
| Grilled Chicken Or Salmon | 450–750 | ask for light oil and extra veg |
| Shrimp Scampi | 600–950 | garlic butter sets the tone |
| Margherita-Style Pizza (2 slices) | 450–650 | thinner crust trends lower |
| Lasagna Or Baked Pasta | 800–1200 | ricotta and sauce layer in calories |
| Ribeye Or Veal | 800–1300 | cut size and butter finish matter |
| Tiramisù Or Cheesecake | 400–700 | share to halve the load |
How We Estimated These Ranges
Two sources shape the numbers: the current Amerigo menus for item names and builds, and national databases for nutrient averages. Menu PDFs flag gluten-sensitive modifications and cooking notes, while FoodData Central and similar resources supply typical macros for dishes like parmigiana, baked pastas, grilled proteins, and pizzas. This blended approach mirrors what registered dietitians do when a brand doesn’t publish full labels.
Salt can stack quickly with cured meats, cheese, and ladled sauces. The American Heart Association limit caps daily sodium at 2,300 mg, with a tighter 1,500 mg target for folks managing blood pressure; you’ll see why that matters when you add soup, bread, and a saucy main in one sitting. Linking that advice here helps you pace the salty add-ons without fuss.
When you want deeper numbers for a classic like chicken parm or a slice of pizza, USDA FoodData Central entries give full macro and micronutrient detail, from fat types to potassium. Use those pages to spot the levers you can pull at the table: sauce choice, cheese amount, and cooking fat.
Ordering Tactics That Work
Start Strong With Simple Starters
Broth-based soup, grilled vegetables, or a crisp salad with light dressing set a steady pace. They keep hunger in check, so you’re less likely to pound bread and butter. Ask for dressing on the side; a tablespoon here or there changes the tally fast.
Pick A Protein And Build Around It
Grilled chicken, shrimp, or salmon pair well with red sauce and vegetables. You still get flavor, but less oil than a cream-heavy entrée. If you want breading, split the plate and add a side of greens or roasted broccoli for balance.
Use Sauce And Cheese As Knobs
Red sauces trend lighter than Alfredo-style sauces. A little extra Parmesan tastes great, but it also adds saturated fat and sodium. Ask for half the usual cheese or request it at the table so you can sprinkle to taste.
Manage Portions Without Feeling Deprived
Share an appetizer, split a pizza, or box half an entrée when it arrives. Pair a half order of pasta with a house salad and grilled add-on. Those moves preserve the experience while keeping the math friendly.
Spotlight On Sodium And Carbs
Sodium is where many Italian plates overshoot daily targets. Cured meats, olives, capers, and ladled sauces add up. Bread baskets and soup bring more. If you’re watching fluid retention or blood pressure, plan for one salty item and keep the rest simple. On the carb side, pasta, bread, and pizza crust crowd the plate; aim to choose one star starch at a time.
That doesn’t mean skipping flavor. Herbs, lemon, balsamic, and chile flakes bring pop without loading salt or sugar. Ask for grilled lemon on fish, or a splash of vinegar for salads and vegetables.
Sample Day: Lighter Order Ideas
Lunch
Start with a cup of minestrone. Follow with grilled chicken over mixed greens, dressed with olive oil and lemon. Add a slice of thin-crust Margherita-style pizza if you want a starch; share the rest.
Dinner
Begin with roasted vegetables or a small caprese. Choose spaghetti with marinara and a grilled shrimp add-on, or split chicken parm and request extra red sauce in place of extra cheese. Save room for a few bites of dessert and coffee.
Smart Swaps And Menu Modifiers
These swaps preserve the spirit of the dish while trimming calories and sodium. They also travel well to leftovers, which helps with next-day planning.
| Item | What To Ask For | Estimated Savings |
|---|---|---|
| Fettuccine Alfredo | Marinara with grilled chicken | 200–500 kcal + less saturated fat |
| Chicken Parmesan | Extra red sauce, half cheese | 100–250 kcal + lower sodium |
| Shrimp Scampi | Light butter, extra lemon | 80–180 kcal |
| Pizza | Thin crust, light cheese | 100–250 kcal per 2 slices |
| Steak | No butter finish | 50–120 kcal |
| Salad | Dressing on the side | 100–200 kcal |
Allergies, Sensitivities, And Special Requests
Amerigo flags items that can be modified for a gluten-sensitive request and lists common allergens used in the kitchen. If you need a strict accommodation, speak with the manager before ordering. Cross-contact is possible in shared fryers and prep areas, so simple grilled plates and fresh sauces are often the safest route.
When You Want Firm Numbers
Some third-party tools estimate nutrition by parsing a menu and matching items to standard recipes. They’re helpful for ballpark figures and for sorting meals by calories, protein, carbs, or fat. Treat these as estimates, not labels, since restaurant technique and portion size change outcomes.
Takeaways You Can Act On Tonight
Build The Plate
Pick one: pasta, pizza, or bread basket. Fill the rest with grilled protein and vegetables. That single choice keeps carbs in check without turning dinner into homework.
Watch The Salt
Pick either a salty starter or a salty main. Swap cream sauce for red when you can. Ask for sauces on the side and taste before salting.
Plan The Leftovers
Box half early, or order an extra veg so you’re satisfied while saving tomorrow’s lunch. Cold pizza and a green salad make an easy next-day combo.
Sources And Method Notes
Menus were checked against the latest PDFs available from Amerigo’s site to confirm dish names and modification cues (current menu PDF). Nutrient ranges come from national databases that compile lab-analyzed and industry-submitted values for classic Italian recipes and components (FoodData Central). Health guidance on sodium comes from a leading cardiology organization linked above. Use this page as a planning aid, and match it to what you order at the table.