A.
B. |
Little Italy (ZhongHua Rd Branch)
130-1, ZhongHua Rd, Sec 2, North District
(near WuQuan Rd intersection); (04) 2208-1329
Hours: 11:30 am-10 pm
(last order 9 pm),
opens 11 am holidays
Credit cards accepted. 10% service charge.
Minimum bill NT$150/person.
This latest Little Italy branch (replacing the closed ShiZheng Road one) offers a wonderfully romantic, cozy setting that feels a bit like the Old Country. The full, straightforward range of filling entrees (plus salad, antipasti and dessert options) includes 16 pasta/risotto varieties (NT$230-300), ranging from the popular, spicy Puttanesca (NT$290) to the meat, vegetable and cheese filled Woodman's Style Risotto. Additional main courses include grilled lamb chops, chicken and veal fillet entrees. Most entrees can also become part of NT$390-490 Value Meal sets. Beverages include Italian wines and grappa and limoncello "digestivo" after-dinner drinks. --By Douglas Habecker, translated by Angel Pu
A. Near Chung Yo Department Store, this newest Little Italy's beautiful ambiance includes vaulted brick ceilings and chandeliers, arched doorways, checkered-tile floors, a large open kitchen, mellow European music, booth and table seating, and warm, romantic lighting offered by lamps and candlelit tables.
B. Like all Little Italy branches, this restaurant has a wood-burning oven heated to 700 C, baking pizzas in just 90 seconds. Six thin-crust pizzas, from the NT$350 Verdure Misti (mushrooms and mixed veggies) to the NT$490 Seafood, are all authentic Napoli-style creations, thanks to a strict adherence to the preparation/ingredient guidelines of Italy's Associazone Vera Pizza Napoletana.
 C.One of the most unique, tastiest choices is the Stromboli, basically a pizza that's been folded and wrapped into a giant turnover of sorts that's crispy outside and juicy/chewy inside. The standard NT$290 Stromboli (pictured) is packed with salami, fresh sausage, mushrooms and mozzarella cheese, and served with a rich tomato sauce, and there's also a NT$300 beef fillet-filled version.
|
October 2011
