Hubby and I had another wonderful dinner at La Ciccia last night...(though it did get too noisy to have a comfortable conversation; not the best place for a relaxed meal with someone who isn't fond of restaurants. Still, the food and love coming from the kitchen and the hosts makes it worth it!)
Anyway, mostly we stuck to tried and true favorites (clams and mussels, mussel and zuchinni soup, fregua with porcini and pancetta, lamb chops) and managed somehow to resist the 18 month proscuitto on the specials list...but dessert last night was a standout and a new one to me: a trio of artisan gelatos: olive oil, figs and pecorino, and saffron topped with saffron honey and blood orange zest. Loved all three, and the saffron was truly outstanding.
I immediately flagged down Lorella (hostess/co-coowner, who was doing double duty as a server last night: they were pretty much slammed) to ask the source of this great stuff (La Ciccia doesn't have a pastry chef): apparently it is one guy, operating under the name "San Francisco Gelato" who makes it in the La Cocina Community Kitchens in the Mission...As reflected in this trio, he has been experimenting with Sardinian flavors just for La Ciccia...
Well, haven't had any luck finding them on line, with a name like that, so unless someone else knows another source, I highly recommend getting over to La Ciccia to try it out! (the rest of the meal is sure to be wonderful as well...)
291 30th Street, San Francisco, CA 94131