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Menu for La Ciccia
Critic reviews for La Ciccia
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San Francisco Chronicle
rated it 2/4 stars
July 16, 2006 - We're beginning to explore regional Italian flavors in San Francisco, but the cuisine of Sardinia, one of the two... full review | all San Francisco Chronicle reviews |
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SF Weekly
July 13, 2006 - Massimiliano Conti, owner-chef-somellier of the Bay Area's first Italian restaurant to specialize in the cuisine of... full review | all SF Weekly reviews |
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Citysearch
rated it 9.0/10
A Sardinian take on Italian cuisine and a handpicked wine list are the specialties at this cozy Noe Valley trattoria. full review | all Citysearch reviews |
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San Francisco Magazine
rated it 1/4 stars
The name is Italian slang for belly, and here diners can fill theirs with seafood, salt, and olive oil, the holy... full review | all San Francisco Magazine reviews |
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San Jose Mercury News
full review |
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User reviews of La Ciccia
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"Don't forget to ask to add salt!"
by Vanessa
(1 review) December 28, 2007 - Being from Italy and always in need of a good "fix" of original Italian food every now and then, I have loved La Ciccia. The owners are gracious and kind, and the menu is interesting and fun to browse. I loved the place- but I need to remember to ask to add salt to the pasta cooking water! Apparently, American customers complain (A LOT!) about the salt addition. To get it straight, salt in the water is the only place where salt should be delivered to your pasta. If after the pasta arrives you feel compelled to use the shaker, you should not be allowed in an Italian restaurant. After one too many returned dishes, the chef had to oblige and removed the salt addition from the pasta water. DISASTER! This has cost them quite a few of their native customers!! When we complained with the chef, he was gracious enough to come out and tell us the story. And to let him know we were from Italy next tie we'd go by, so he'd cook the pasta just right for us! |
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