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Ciccio's: New York-inspired Italian with a taste for garlic

There seems to be no limit to how many Italian restaurants the city can accommodate. Quantity, as is well known, however, is rarely synonymous with quality, and many are the italians that with sloppy how to bring uninvolved pasta and mediocre cuts of meat with the exotic name. The memorable eating out tend at the same time having a price tag you want to forget.

But there are restaurateurs who pass the balance.

Marsel Ottobre is no newcomer, neither in the krogscenen or on Nybrogatan, where he runs Italiano since almost three decades. Ten years ago, opened Ottobre, together with his colleague Toto Li Donni, systerkrogen Papà on the Knights, and a few years later mingelvänliga Italiano Bar.

the gates opened up for the number four, after a long search for the right local. Address krögarparet finally settled on is a snubbelsteg from the mother ship on Nybrogatan. Here they expect that the revamped östermalm saluhall market hall (when it opens); hotel diplomat's little sister (when it opens), and Björn Frantzéns megasatsning in the old Astoria (where the thunders loss), will exert gravitational pull on the audience.

The Italian word ”wibble” means something like ”knubbis” and used as tender voice speaking to children or close friends. That sense of family is not always of the loving nature but also is accompanied by requirements on the offsets, we have learned – not the least of ”the Godfather”, a movie that should have inspired Ottobre/Li Donni. It also has gangstertidens New York made.

Scallops, sek 180. Photo: Krogkommissionen

the Gunpowder has therefore been invested in decor and staff, the last in the svulstigt red, black and gold, the latter direktimporterad from Italy, in white shirts and black suspenders. Buona sera!

have got the message, this is fully also a chilly Tuesday in oxveckorna. At Ciccio's is the watchword ”share” – which is the sympathetic right of an Italian, where it otherwise is impossible even for a normal mage to get through antipasti, primo, secondo, contorni and dolce. This can all be shared, and an order from each section enough for two. The bill draws thus not going away at all so significantly as a glance in the menu first, lets ana.

Initially we are faced with a show element in the form of vitlöksmarinerade olives of good quality, and a few slices of spicy salami. For krögarna, the cost is negligible, but for guests, it feels as generous, and why not a glass of prosecco?

Sausage with paprika (125) is then a good introduction, with small, tasty bits of sausage and a thick, tasty tomato sauce. This is nothing advanced, but a hint that the kitchen has a knack for balancing flavors. Scallops (180 sek) are four large mussels, with a nice elasticity in the flesh, handled with the garlic, chopped parsley, white wine and red pepper, sautéed in generously with butter. With a couple of slices of homemade baguette soaks up the last from the keg.

Salsiccia with peppers, sek 125. Photo: Krogkommissionen

can also be found in pasta cavatelli with grönsaksrybs (175 sek), a dilute kålväxt which is common in southern Italian cuisine. In addition to the small bouquets have so much in common with the broccoli, and is more bitter in taste. Here are our turnip accompanied by a full-bodied hot sausage, and milled with a hefty dose of garlic, red pepper and olive oil. Tasty, good. Fall instead the choice of the primo of the filled pastarullar with spinach and ricotta ($165), it is not wrong. Together with parmesan and mozzarella offers the right on a mild and pleasant ostkavalkad with distinct shades.

the Cheese will return in the excellent and extraordinarily tender kalvkotletten (335 sek), which is served both fried and on the bone. Here we get a crispy breading and juicy meat that thrive just fine along with the options baked aubergine (65 sek) and fried grönsaksrybs, rabe broccoli (50 sek). The latter, however, a serving that seems to have become over from the pasta just now, minus the sausage.

Sponge (60 sek) is a good accessory, but has here been prepared, in the same way – the mushrooms have snabbstekts in oil, garlic, parsley, red pepper, white wine.

also scampi di scampi (295 sek), six big, grilled scampi of flawless quality. Something tiresome it is, however, to again get a replay of what the kitchen must look like a winning concept: garlic, olive oil, parsley leaves, white wine, red pepper, albeit here with a splash of lemon.

Chocolate petit choux, 45 sek. Photo: Krogkommissionen

the Desserts are not quite so voluminous as the wooden has been so far. A slice of spumoni ice cream (85 kr) is a normal portion, which offers flavors of vanilla, strawberry and pistachio. Together with caramelized pecans, it becomes a worthy – and gräddigt mighty – clearance. Successful is also the chocolate petit choux (45 sek), a fresh pastry filled with deliciously creamy chocolate mousse, covered with warm, dark chocolate sauce.

and exemplary pragmatic response – when we get a accessories, we have not ordered, completed it quickly and for free with what we wanted; when we wish to order wine half glass, we know that glass only sold whole, but that obviously solves it anyway, but that we feel ourselves to trouble. It is gestures one becomes happy.

the Menu's many dishes are fine individually, but together make the entry easy, too obvious. All in all manages to Wibble’s with it many other Italian restaurants can't cope with: to keep a high level of severity. Can increase the variability, something that should be easy for the seasoned gentlemen, sniffs it easy up a higher score.

Read more of Krogkommissionens tests

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