On the Move @ La Ciccia, San Francisco
As one of the rare Sardinian restaurants tucked in a residential area, La
Ciccia is calling me to travel to the island of Sardinia in the Mediterranean
Sea for a gastronomic journey so I can investigate first-hand what authentic
Sardinian cuisine is. Despite the long wait between the appetizer round and
entrees, La Ciccia’s predominantly seafood-based menu gave me a sneak peek of
what Sardinian cuisine is- fresh yet hearty with a burst of different flavors. Home sicknees actually hit me since the squid ink pasta and baby octopus in tomato stew, specifically, reminded me of Filipino-Spanish food back home.
Tip: Entree portions can be shared at most for two people.
As usual, dessert comes first in many of my reviews. Without further ado:
Tip: Entree portions can be shared at most for two people.
As usual, dessert comes first in many of my reviews. Without further ado:
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Truta de Arriscottu
(Ricotta and Saffron Cake served with honey and Almonds) Saffron is expensive, but I'd have wanted to taste more of the saffron than the ricotta. Overall, this dessert balanced out a hearty meal.
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Oratina in Padella Cun Olia Sarda
(Roasted Mediterranean Sea Bream served with Sardinian Olives Sugo) I am not a big fan of sea bream since the taste can be bland, but the juice of salty olives and the sweetness of caramelized onions saved this dish. |
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Camberonisi Arrustiusu
(Oven Roasted Whole Wild Prawns Garlic Parsley Pepperoncino) Succulent and done right. Nothing can go wrong sauteing, grilling or roasting prawns, especially when you get them fresh. |
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| Pasta Longa e su Nieddu de Seppia
(Fresh Linguine with Seafood sugo and Squid Ink)I wish I had more of this. I'm a sucker for anything that has squid ink. There is a reason why paella negro is my favorite go-to dish when I'm in Spain. I hope it doesn't clog my arteries, does it?
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| regua Sarda cun Arrizzonisi e Cori de Tonnu (Toasted Sardinian Fregola with Sea Urchin Tomato and Cured Tuna Heart) The most interesting dish so far at La Ciccia. Sea urchin with a boba shaped pasta topped with what I first thought as bread crumbs but turned out to be cured tuna heart. The sound of the ingredients itself wowed me. Melts in your mouth goodness. |
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| Prupisceddu in Umidu
(Octopus stew in a spicy tomato sauce)This popular stew, which tasted like a fancier 555 canned sardines in tomato, took me back to my childhood days growing up in one of the most beautiful islands in Asia. A happy place for me :)
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Pani Guttiau
(Sardinian Flat Bread baked with Cuor d’Olivo and Pecorino) A similar version to lavash but thinner with a hint of rosemary. Munching this took our mind off the long waiting time for the entrees.
La Ciccia offers a different type of cuisine not omnipresent in the San Francisco dining scene. Come here if you are looking for something different and homey and a seafood/island-living lover.
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