We were both recovering from Covid so were only up for something low key. I picked La Ciccia in our neighborhood for logistic simplicity, plus we had been meaning to revist this restaurant since it had been many years since we had eaten here. La Ciccia has long been recognized for it’s unique Sardinian cuisine. The restaurant was sold in 2022 by the longtime owners, but many of the longtime staff stayed on and the restaurant continued very similar from the original owners.
Andrea started with the Inzalara de Birdura cun Cibudda (Mix Greens Salad Pickled Onions Saba dressing) and I had the Inzalaredda de Acciugasa e Arangiu (Marinated White Anchovies Oranges Onions) because I love anchovies. Both portions were on the large side and neither of us finished knowing we had more food to come. I liked the vinegary anchovies, but the salad was heavily overdressed (“swimming” starts to come to mind). Andrea’s salad was more moderately dressed with a touch of sweetness to it.
For pasta, Andrea ordered one of the specials which was the spaghetti with a beef and lamb ragu and I had the Pasta Cruzza cun Arrizonis (Artisanal Fusilli Sea Urchin Tomato Anchovy (Cured Tuna Heart when in season). We found both pasta dishes to just be ok. The sauces just seemed to be a bit of mush without much nuance to it.
Andrea didn’t order a main, but I order the Pisci de Mari Arrustiu (Seared Market Fish Tomato Olives Capers and Almonds) which was Hawaiian swordfish today. I thought the fish was well cooked and still very moist and the topping, esp. with the capers, was quite flavorful. The bed of cabbage it was atop though was seemed to be just overcooked.
We were way too full for dessert, so we passed on that. It was nice to have the convenience and we enjoyed the atmosphere of a local neighborhood restaurant. I can appreciate the unique menu, but I can’t say we were impressed by the food so we’d choose any of the other Italian restaurants in our neighborhood over this one.
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