CICCHETTI is in the Confidential list of top ten restaurants in the city centre. Yep they work with us but that doesn't change the facts. This is one hell of a taste-packed, flavour-filled restaurant.
Aldo Zilli, the well-known chef, was involved in the creation of the dishes, but that's a peripheral point, as Cicchetti's greatest virtue is the consistent quality the kitchen delivers with or without any 'celebrity chef' connections.
In terms of subtlety, exquisite use of raw materials, flair in the execution of dishes, and fidelity to a theme - in this case small plates of Italian food - then this modestly sized restaurant is right up there.
It also delivers in terms of atmosphere, bringing a Metropolitan air to the corner of House of Fraser, aka Kendal's, in which it sits.
The present theme of the menu is Sicily and this is reflected in the new dishes. Upcoming months will include Neopolitan inspiration and so on - a proper Giro d'Italia of nosh, as Cicchetti describes it.
Aldo Zilli, the well-known chef, was involved in the creation of the Sicilian dishes, but that's a peripheral point, as Cicchetti's greatest virtue is the consistent quality the kitchen delivers with or without any 'celebrity chef' connections.
My recommendations for something delicious and out of the ordinary on this menu include the stuffed calamari and the wonderful aubergine and mint black pig.
The featured dishes are:
Pituni alla messinese: Fried stuffed pizza with sausage & strong Sicilian cheese (main picture above)
Carpaccio di polipo al pistacchio: Octopus carpaccio with pistachio and Sicilian spicy orange dressing
Calamari ripieni all norma: Stuffed calamari with salted ricotta, pine nuts, capers & anchovies in Sicilian roasted tomato sauce
Calamari Ripieni All Norma Stuffed Calamari With Ricotta Pine Nuts Capers And Anchovies In A Sicilian Roasted Tomato Sauce
Bucatini al finocchio selvatino e sarde: Wild fennel & sardines with bucatini pasta
Braciole di maiale nero dell’Etna: Paillard of black pig from Etna cooked on lava stone with aubergine & mint
Braciole Di Maiale Nero Dell'etna Paillard Of Black Pig From Etna Cooked On Lava Stone With Aubergine And Mint
Pesce spada al salmoriglio: BBQ swordfish Trapani-style
Pesche dell’isola, al marsala: Sicilian peaches with almonds, marsala wine & homemade ice cream
Pesche Dell'isola Al Marsala Sicilian Peaches With Almonds Marsala Wine And Homemade Icecream
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