Simple and unpretentious with only the freshest ingredients-always the philosophy of Ciccio Pasticcio. It is indeed a pleasure to get a taste of their quality Italian cuisine last week, courtesy of StarHero.
Located within Changkat Bukit Bintang bustling with noise and excitement, Ciccio Pasticcio is yet another happening restaurant & bar that also goes happening as the night falls. This restaurant is converted from a corner shop house, having dining area and long bar streches towards; as well as open-fronted area that boasts inviting air, light and passers by.
The long bar is backed with a wall shelf having bottles and bottles of alcohol line up till the ceilings; while the front bar is elongates with intentionally exposed brick walls to create a rustic feel; a contrast to the splashes of orange, red and timber tones furnitures.
Affettato di Porchetta
The meal started with Affettato di Porchetta, a plate of appetizer combining mushroom, honey tomatoes, rocket salad, and slices of roasted pork, which are also the highlight. The roasted pork comes in beautiful spread of thin and fat layers; all thinly sliced to almost as thin as paper, easily melt in the mouth but manage to leave a sinful, smoky sensation.
Pizza Prosciutto e funghi (RM32.00)
Continue on we have Pizza Prosciutto e Funghi, which is surprisingly good. Cissio makes good pizza- thin base, crispy edge, chewy soft center. Topping over are essential ingredients of tomato, mozzarella, cotto ham and mushroom in appropriate amount to create a cheesy, doughy pizza.
Pizza Diavola (RM32.00)
Pizza Diavola is good too, with tomato pesto, mozzarella cheese, spicy Napoli Salami and chilli as toppings. We like the former pizza more but no harm ordering two flavours at once if you dined in a big gang, as their special wood-fired gourmet pizzas will not fail to satisfy your discerning taste buds.
Linguine al branzino (RM38.00)
Linguine al Branzino, a pasta dish having seabass, red chicory, garlic and a touch of chilli gently cooked in white wine sauce. The pasta tastes pale in the first few mouthful, but as we continue on, the flavours of wine becomes protuding, gradually leaving a faint hint of wine fragrance to the palate.
Feattuccine al ragu’ di cinghiale
While Linguine al Branzino is mild, Feattuccine al ragu’ di cinghiale on the contrary, is of heavier flavours. Each and every strand of the pasta is lingered with braised-like sauce, and laden with munch of tender wild boar ragout. Al dente in texture, deep in flavours.
Filetto di Maiale (RM58.00)
The last main course goes to Filetto di Maiale- an array of pan fried pork loin wrapped with pancetta, laced with cherry sauce and sided with mashed potatoes. This would be our favourite dish that night, as we always love the idea of having fruit sauce over meat. The reason is because the tanginess of fruits not only helps to tone down the greasiness, but at the same time adding a fruity note that makes the whole dish more appetizing. Recommended.
Cassata (RM18.00)
The meal ended with Cassata, Sicilian style ice cream cake that has vanilla ice cream interlayers with candied fruits, sponge cake, almonds and Galliano liqueur. Texture wise, it isn’t purely ice-cream texture, but a concoction of medium soft, yet subtly sweet.
Photographer: Summer
Write Up: YLing
Address:
Ciccio Pasticcio Ristorante Bar Pizzeria
15 Changkat Bukit Bintang.,
50200 Kuala Lumpur.
Business Hours: 5pm-12am daily
(Main kitchen closes at 10.30pm)
(Pizza available until 12am)
Contact:603-2141 8605
Website: http://www.ciccio.com.my
Email: info@ciccio.com.my
