La Ciccia

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La Ciccia Review

Chef Massimiliano Conti quickly won a loyal following after opening this charming neighborhood trattoria with his wife Lorella, the only restaurant in the city exclusively serving Sardinian food. The island's classics are all represented—octopus stew in a spicy tomato sauce; seared lamb tenderloin drizzled with cooked grape must; fresh spaghetti with spicy oil and bottarga (salted mullet roe); and fregola (pebble-shape pasta) with sea urchin, tomato, and cured tuna heart. The modest space came with a pizza oven, so Conti also turns out a pair of respectable thin-crust pies and housemade bread. The award-winning and unexpectedly extensive wine list looks no further than Italy, and one-fourth of the choices are Sardinian. The staff is both friendly and efficient, and Conti and his wife regularly circle the room to make sure everyone is happy. It's not only a local's favorite, but a restaurant industry favorite as well, so tables are usually booked well in advance.