The Ask "Italian" Experience...better be reading

Ciao!

Here we are for a new review of an Italian style-ish restaurant in Norwich.

The weekend following Easter day I went with my daughter, a very keen reader, as you can see from the image below, to Ask Italian, just at the entrance of Chapelfield shopping center, strategic location.

more interested in reading

But let's start from the beginning.

Exactly noon of Saturday, the restaurant is empty and I guess it's closed. Nobody on sight, customers or waiters.
We find our way to our table and the supervisor comes to greet us kindly, giving us the Menu.

We order Antipasto Italiano Veggies as starters and Pasta Pomodoro and Pasta Pollo as main courses.

While waiting for our meals, waiters chatting up at the counter giving us (the customers) their backs

Water from Tuscany and background waiters

Meals. What can I say?
I would rather not to say anything, but this is a review, so let's get the job done. This is, not being too picky, well presented starter. 

my starter

But....starters are supposed to be a start, a beginning of a meal and then you get the rest, let's say a main course or a pudding, is it not?
But look at the picture below. What is the problem?
Just the time of a bite and, what the... heck?

Starter and main at the same time?

mix and match

My boss would tell me off, if I did that. But I would not. Never.

I guess, in the end, this is not the staff's fault.
This is the boss' fault. The restaurant was not even full, only 5 tables, maybe, at the ground floor and you serve starters and mains at the same?
This is Restaurant Service 101. The basics.
The room is quiet, take your time, get some time to engage with your customers, let them enjoy their meals at the right pace.
There is usually a button on PCs to be pushed when it's time and it says MAIN AWAY. Only at this point, the chefs get the mains ready.

Anyway, moving on about quality food wise, very disappointing.
The starters were fine and simple.
But, already said about my daughter's main, Pasta Pomodoro, she really preferred to be reading instead. The dish was tasteless. She said, "non sa di niente" meaning it doesn't have a taste.

Mine was nothing less, nothing more the same as hers.
I struggled to find some tasty piece of mushroom or chicken, but no luck.


Verdict

everything could be improved, but at the present, avoid.

Service
Four or five front of house staff, wasted to minding their own businesses, which should have been us, actually. Mark 5/10, supervisor and boss included. Staff are supposed to make your experience special.

Quality of food
see above. Mark 4/10

Potential
Italian food is a success, is a most wanted style
location at the entrance of Chapelfield shopping center
Chefs preparing the food in front of you is really fascinating.
More than enough staff for such a restaurant
Mark 8/10 


looking for a genuine Italian style restaurant in Norwich, still searching.....until the next stop

Ciao

New Italian Cookery class on the 27th June. Join in!

The only Italian Cookery Class of Norfolk held in a lovely farmhouse of the Broads




Beautiful country kitchen, stove and ...fresh eggs in case somebody wants some scrambled.

Tea and Italian Coffee available throughout the session

Awesome focaccia

Aprons and hats are available. Pens and paper are not needed, there is nothing to write.

..but most of all... lunch is included!!!

Generous lunch

lots of chats

and more chatting up

You will learn how to make Lasagne, how to cook properly Spaghetti, how to make an awesome Focaccia and Pizza.

all hands on deck

And you will choose your favourite toppings!!

Crunchy Pizza

Join in for only £ 35,00 per person for the day.


Sign up @ a.fanciulli@btinternet.com or 07879 408882


Ciao!!

The Secret of the Perfect Carbonara? La Pancetta!

Ciao!
At every cookery  class or party or hen do's, Pasta Carbonara is a must.
I have made some attempts at some Carbonara in England, unfortunately all of them have failed.
Not any restaurant has succeeded.

Bacon. Are you joking?
Cream? No way!
Overcooked pasta? No, thank you. What's the soup of the day?

Pasta Carbonara begins with the ingredients.

Pancetta. What is it? It is the pork belly but the secret is the cure. Which is not an 80's music band, led by Robert Smith....
In the Tuscan tradition, this is how the Pancetta looks like. It is called Rigatino.

Tuscan Pancetta

Look, look at the picture. There is no bacon getting even close an inch to that.
And this is the curing process. It lasts from 40 to 50 days.

Black pepper, salt, fennel and some other spices that change depending on the local tradition.
Some might add wine, garlic or other ingredients.
Where can you find it? You would be very lucky if you found it at some Deli in big cities, specially Italian Delis. What is your best option? Ask me and I will have it delivered for you from Tuscany.
The compromise is a not cured Pancetta you might find at the biggest groceries. It is not ideal, though.

Next? Olive Oil. This year the harvest has been dreadful in Italy and some other countries overlooking the Mediterranean Sea. A wet summer and the fruit fly really affected most of the harvest. If somebody had wanted to produce it last year, the oil would have been very acidic, such a shame and would now cost more than the previous year.
You might find some quality extra virgin olive oil at Waitrose or Sainbury's.
But please, don't use butter.

What to do

For 4 people, get a big frying pan.
Generously pour four spoons of Olive Oil.
Chop up 1 medium onion, brown skin and chuck it into the pan.
At the same time, put on a hob at max, a big boiling pan with 5 litres of water.
When it is boiling, add one spoon of cooking salt.

Turn the hob at medium fire and keep on stirring the onion while sizzling.
Slice up the Pancetta in thin 1x1cm cubes and when the onion gets brown, add it to the pan.
Sprinkle some ground black pepper at your pleasure.

Pans

When the Pancetta gets brown and crispy, turn off the fire.

In a bowl, crack 1 fresh free range egg for each person and whisk them quickly.
Don't add any salt, because the Pancetta is very tasty.
I want to point out that the eggs won't be cooked through, as if they were fried or scrambled.
They barely heat up. It is important that the eggs don't get crumbly.

When the Pasta is ready, as to say Al Dente, chuck it into a strainer (or colander).
Get the frying pan on a medium fire, add the Pasta to it and start stirring.
The Pasta will mix up perfectly with the Pancetta.

When everything is warm enough, move the pan away from the fire and add the eggs, stirring gently for 1 minute. Ready to dish up, add only grated Parmesan Cheese.
I would add some Ricotta Salata (Salty Ricotta) instead and some more black pepper.

Salty Ricotta

The dish should not be dry.
So, remember. Italian Pancetta, not Bacon.
Olive Oil, not Butter
Parmesan Cheese or Salty Ricotta.

Join in to one of my classes and you will learn how to make a yummy Carbonara!

Buon appetito!!
Ciao