Rustic Bread goes very well with Piennolo Tomato Sauce. I like it that it’s something different from the usual Olive Oil. But I still like Olive Oil nonetheless.
Hokkaido Scallop Crudo White Corn Amalfi Lemon Capers Sauce has me swooning over how good it is. Fresh plump scallops works perfectly with the Amalfi Lemon Capers Sauce for the harmony and complexity in taste. And the white corn deserves a special mention too. Lightly grilled and soaked with the sauce, this sweet corn is so unbelievably good. My companion, who avoids eating veggies, actually finishes up the corn before I can steal in for another bite!
Spaghetti Di Martino Dotterino Tomatoes Italian Seawater is very good. Al dente spaghetti holds lots of flavours due to the sweet tomatoes and the seawater. This dish tends more towards the sweet side over savoury.
But I have to say House-Made Tagliolini Scilian Red Prawn Sardinian Bottarga is the one that impress me more. Not only it impresses me more, it totally makes a big impression on me. Incredibly intense in taste, the tagliolini is bursting with the rich flavours of the sea. The thin texture and eggy flavour of the tagliolini is perfect match with the springy, smooth, umami-rich flesh of Scilian Red Prawn. This is a must-try.
I’m going to head out to a ice-cream parlor nearby after a sumptuous meal here, but somehow, I feel that I got to try a dessert here to complete the experience. And so I did. I’m really glad that I made the right decision. Capri in a Cake Limoncello Caprese Amalfi Lemon Extra Virgin Olive Oil is unlike any dessert I had. The cake sponge is so soft, fluffy and moist, it is like baked sweet eggy cloud. I love the generous amount of lemon custard sandwiched between the cake sponged. Made with super fresh lemons, it is creamy yet refreshing, balancing the sweet taste of the cake sponge and ice-cream. The ice-cream is very thick and rich, giving the extra oomph to dessert. Olive oil actually works well here. This is also another must-try.