Amicci was one of the interesting openings last year. Located in the same place where it was formerly the Bel Paese and fleetingly Cuore Matto, this place opened with an aggressive proposal, complete remodeling and exported chef included.
Sarhangi Bahar, the Iranian chef who opened the fires of this kitchen is no longer in the project, and hes replacement took Silvana Bettati (owner), who has the mission of giving continuity to this project which pretends show the italian gastronomy as high cuisine.
A greedy and filling appetizer.
If there is a big table, Antipasto Amici would be a good choice, italian selection with a tasty and powerful Lomo, cured salmon with bittersweet touches and elegant taste, a good pate from house, tasty candied shallots and a few pieces of well-ripened Grana Padana that are always appreciated.
If the day is cold, take a risk and ask for a soup of Carrot and Mussel, a big dish, tasty and intense shellfish flavor.
We returned to the dry pasta Fettuccine di Spinaci with Ragu di Vitello with green pasta tossed with extremely tasty stew of meat, plateada, a tasty dish with good acidity and fine flavors linked.
Finally, came the Costola di Vitello with polenta, roasted marinated in red wine strip that while it had all the flavor of the wine lacked some intensity.
Text: Darío Córdova
Photos: Alejandro Mery