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2024-01-20
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So sad about the premature demise of Rosita. Taking its place is a casual eatery specializing in south Italian cooking. Ordered a glass of Chianti. Not a big Menu.Here’s what we had.Bread with herbal butter. Crispy crust and tender flesh. Lovely. CARBONARA EGG : egg shell filled with egg yolk cream with pecorino (hard Italian cheese made from sheep's milk) and guanciale (Italian cured meat made from pork cheek). Perfect for the bread as well. Pizza bread with parma ham, burrata cheese, sundried
Ordered a glass of Chianti.
Not a big Menu.
Here’s what we had.
Bread with herbal butter. Crispy crust and tender flesh. Lovely.
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CARBONARA EGG : egg shell filled with egg yolk cream with pecorino (hard Italian cheese made from sheep's milk) and guanciale (Italian cured meat made from pork cheek). Perfect for the bread as well.
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Pizza bread with parma ham, burrata cheese, sundried cherry tomatoes and basil. “Pizza nel ruotino” is traditionally made in Campania with leftovers of the preparation of daily bread in a metal baking tray inside low-speed wood ovens. As the dough contains the traditional ingredients used to make bread but also for Neapolitan pizza, its texture is more like a focaccia. Server did explain that their “pizza” was thicker than normal.
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Homemade scialatielli (pasta shaped like a thick, short fettuccine originally from Campania) with zucchini and pecorino cheese. Perfectly al dente; flavor of the sauce was just right.
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Yellow chicken braised in a claypot, with assorted vegetables (carrots etc) in chicken jus. Flesh was tender.
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Dessert: dark chocolate sorbet. Loved the chocolate chips inside. She tasted mint; I couldn’t.
In summary: tasty. Chef did a great job adding a contemporary spin to traditional recipes. However, not the perfect choice of venue for deep meaningful conversations. Sat next to a long table of revellers and could barely make out what the servers were saying over the loud music.
张贴
