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You are here: Home / Restaurant / Diciannove Regional Italian Dishes- Review

Diciannove Regional Italian Dishes- Review

March 14, 2016 by Adrian York 1 Comment

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Last Updated on December 14, 2016 by Fiona Maclean

Diciannove – Menus Of Italy

Diciannove EXTI’ve been watching the redevelopment of Blackfriars station over the last few years as it has turned into a major transport hub. Fortuitously the reopened station is just across the road from Diciannove restaurant which sits on the ground floor of the Crowne Plaza hotel.

Diciannove intThe restaurant has a wine bar with a Chichetti menu but I have been invited to review the food offer in the long, elegant main body of the room. I’m interested in this place because head chef Alessandro Bay trained under Giorgio Locatelli for ten years and in a previous incarnation the space was Locatelli’s own restaurant Refettorio.
Diciannove antipastiWe started with a ‘small’ sharing platter rather touchingly called Il Supremo (£18). It was a collation of hot crisp freshly battered calamari and finely sliced zucchini, a fine selection of meats- prosciutto Toscano, fennel salami, mortadella di Bologna- with a few chunks of excellent Parmigiano-Reggiano and mozzarella di bufala and some piquant pickled artichoke. It would have done really well as a light supper on its own.
Diciannove crab pastaSpaghettini all astice (£18.50) came with fresh lobster, pigato thyme and fresh tomato. The dish was  understated and elegant with the requisite bite from the fresh pasta and the lobster flavour not overpowered by the sauce.
Diciannove steakFilleto di manzo (£32) was a tender and perfectly cooked beef fillet, that came with potatoes tortino (a potato lasagna with bacon), sautéed leeks and an astonishingly good veal sauce that was the star of the show. Diciannove monkfish
I went for the Coda di Rospo (£27.50). Monkfish tail is notoriously tricky to cook as it can easily turn to rubber. This was perfect, still shining, tender and set off by a sweet pepper, tomato and escarole sauce.
Diciannove cherriesDesserts came in the form of a delicious bowl of Amarena sour cherries with ricotta and pistachio (£7.50) and a classic Affogato (vanilla ice-cream with a shot of espresso).  (£5.50).
I was really impressed by the way the Head Chef Alessandro Bay handled flavours which were often unexpected but always interesting and well balanced. He is launching Menus Of Italy; a series of evenings celebrating the campanilismo (pride) of regional Italian cooking which will be well worth investigating. The regional menus will be offered alongside the existing a la carte menu throughout the entire evening priced at £35 per person for three courses including a glass of Prosecco.

 

Upcoming events:

Sicily (Monday 25th April) includes insalata di polipo alla Siciliana (Sicilian-style octopus salad), pasta con le sarde (fresh pasta with fresh sardines, fennel seeds, raisins and pine nuts) and involtino di vitello con provola Siciliana (roulade of veal filled with Sicilian provola).

Venice – Tuesday 24th May

Puglia – Tuesday 21st June
(menus still in planning)
It would be well worth trying them out as his cooking  combines a technical assurance with a great understanding of flavour.
Diciannove Italian Restaurant & Wine Bar
19 New Bridge Street
EC4V 6DB
020 7438 8052

 

Filed Under: City of London, Restaurant Tagged With: Italian Restaurant, regional Italian

About Adrian York

Musician, academic and writer Adrian York is a keen observer of restaurant culture and the gastronomic scene. His spiritual home is Soho where he is mostly to be found playing the piano, propping up a bar or holding forth about politics, art and culture from behind a restaurant table with a linen napkin on his lap and a glass of champagne in his hand.

Comments

  1. Pamela Morse says

    March 18, 2016 at 12:56 pm

    The meal looks just as elegant as the space in which they house this lovely place. The dishes all seem special takes on classic recipes. I am going to try the cherry ricotta pistachio combo at home since I recently decided to make ricotta. This will be a worthy dish for my first attempt. You go to all the best places, Fiona, and bring me all the best ideas.

    Reply

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