Sunday, September 29, 2019

Some cold cuts, cheeses and pasta from Amò

Today was cold cuts, cheeses and pasta at Amò

From what the menu mentioned, the meat was house cured. Not bad. Cheese were also delicious from the fresh light mozzarella to the goat-y/nutty in-betweens (I don't know what they were but they were Gouda-ish) to the rich, salty and unexpectedly sweet Parmigiano Reggiano.

Came with some bread. Forgot what these were called. They were hard and crispy with texture like pretzels and flavoured with fennel. Surprisingly addictive.

Amò like Beppe De Vito's other restaurants lean towards an upmarket setup and tends to be assumptious. Did not appreciate that they split portions without the courtesy of asking.

But the cuttlefish tagliolini was nice. Liked the cuttlefish flavour that infused the sauce and the spiciness that gave the depth some breath. That being said, the squid ink on the side contended with the sauce of the pasta.

Casarecce was okay. Most of it was the creamy saffron flavour. Too little guanciale to be worth mentioning and for something that had black pepper listed as part of the ingredients, I tasted none. 

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