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Restaurants & Bars 3

La Ciccia Report

dudesinmexico | Apr 17, 200602:11 AM

After reading the scoop, I could not resist so I hopped into my car and drove to La Ciccia for dinner. By the way, only an italian could name a restaurant La Ciccia: it's a slang term that means more or less "meaty" or "chubby". La Ciccia serves Sardinian food, and in fact the menu is written in Sardinian dialect, with english translation on the side. The dishes in the menu are not all from Sardinia, like the "Insalara de Birdura cun Cipudda e Asceudu Balsamicu" (Mix Salad and Balsamic Onions).

At first, I was disappointed not to find gnocchetti sardi among the "Is Primusu" (First courses). Anyway, gnoccheti were the day's special. I also ordered "Tonnu de Zairi cun Fasou" (Poached pork and Cannellini Beans salad). Now things got interesting: this is a Tuscan dish from the Chianti region (where it's called "Tuna of Chianti"), not Sardinia, I thought. When I asked the chef, he explained to me that Sardinians also make a slight variation to this dish. By the way, we in the bay are are fortunate enough that we can buy it from time to time from Fatted Calf...

The "Tonnu de Zairi" was good, even if it needed more salt.

The Gnocchetti sardi were not al dente. When I asked the chef if they precook pasta as most italian restaurants here do, he said that they do it because gnocchetti takes 16 minutes to cook. However, he offered to make them al dente on advandce request (take note CH Addict!).

The wine list is interesting, with several wines from Sardinia and other italian regions, but the real deal is the wine flight of the week: for $6, $9 or $12 you get to choose among two, three or four sardinian wines, two whites and two reds!

The chef told me that they are committed to preparing authentic dishes, and I have to say that this was one of the most "authentic" italians meals I've had in the west coast. I will defintely go back to try the other dishes!


Link: http://www.laciccia.com/

Image: http://www.vision.caltech.edu/arrigo/...

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