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江永和豆漿
3.2
(221)
Nicely tucked away in a quiet residential area, this Italian style cafe perfectly embodies Little Italy in the outskirts of Tainan.
We ordered two bruschetta (tomato and butter anchovy) with great flavor and crunchy bread. The fries were hand-cut and had good seasoning and consistency. The homemade meatballs were excellent and had a sweet lemon sauce. The gnocchi with chicken and pesto was amazing as well. The chicken had a nice crispy skin and the pesto sauce was light and tasty. The gnocchi had good consistency and flavor. The penne with salmon was delicious and good sauce ratio throughout. It also included shrimp which was a nice touch.
The shop dog was very friendly and reflected the personality of the owners. The owners were very attentive and cheerful. Had a wonderful experience with the food and the service! Highly recommend to anyone wanting to try a nice selection of Italian dishes, drinks,...
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初訪: 附近能有道地的義大利料理真的很訝異，迫不及待的想試試，第一次來的時候找了一下路，遺憾的是老闆去義大利進修一個月，後來就在fb持續追蹤開店的時間，一得知今天開店就秒衝，店內的位置不多，氣氛溫馨，有點像私廚或者是到某個職人朋友家作客的感覺，黑板上的是常駐品項，店裡還有一份菜單，也會有當日的特餐供選擇....
青醬雞肉麵疙瘩- 麵疙瘩底部先灑了橄欖油才盛盤，麵疙瘩跟雞腿都用了不少香料點綴，尤其雞腿除了火侯掌控得宜，雞皮上妝點著香料，除了在視覺上刺激唾液分泌，也使得入口的香氣四溢。
辣味香腸玉米糕- 平常都吃大辣，所以沒有覺得辣，用來提升食物風味的層次倒是恰到好處，玉米泥入口分解的甜味與香腸的鹹香平衡，沒吃過這樣的料理覺得新鮮。
義式濃縮咖啡- 其實超想點烈酒濃縮，可是騎車還是乖一點，看到那台咖啡機可以不用擔心咖啡的品質。
義大利巧克力+薑餅乾(招待)- 今天是聖誕節，老闆非常熱情的打開了從義大利帶回來的巧克力及手工餅乾招待，排成聖誕樹的樣子，有點會心一笑，巧克力不甜膩，濃郁的可可香搭配滿滿堅果口感印象深刻，不過這應該不在菜單上，有把今天的幸運用光的感覺。手工餅乾酥脆有淡淡的香氣，很適合當下午茶點心，店內還有三種手工餅乾供選擇。
原本很想吃提拉米蘇，不過今天一開店就有許多熟客來訪，店家忙到甜點跟蛋糕的製作被延後，還好住在附近，應該很快會再過來試試其他品項。老闆的女婿是義大利人，因此店內的料理與甜點，都是將當地的做法與口味帶進菜單，值得專程前來。
二訪: 提拉米蘇: 過去常說Tiramisù有帶我走的意思，有一種浪漫又悲傷的氛圍，實際上應該拉我起來的意思，或者文藝一點有喚醒我的含意，因為Espresso有提神的效果。一般正宗的提拉米蘇是由兩個部分組成，第一是用Espresso和烈酒塗抹或泡過的手指餅乾(後來很多用海綿蛋糕取代)，第二是用新鮮雞蛋的蛋黃蛋白, Mascarpone cheese, 砂糖打出來的起士層，兩層交互堆疊，最上層再撒滿可可粉做總結。Ricci 的作法比較像是海綿蛋糕與濃縮咖啡,酒整個泡軟後完全融合在起士層裡面的感覺，類似這種口感的提拉米蘇算常見，可是比的就是各家的風味，Ricci 走的路線不甜膩，整體的味道的確帶著義大利的靈魂。
香蕉磅蛋糕:剛出爐帶著溫度的磅蛋糕真的美味，不只有香蕉的味道，還有其他說不出的香氣包圍著，吃完有點意猶未盡，進入心目中優秀磅蛋糕的名單。
糖漬櫻桃起司蛋糕：英文是 Amarena Cheesecake ，查了一下，Amarena是一種義大利的苦味小櫻桃，也有人說是酸櫻桃，因為鮮紅討喜帶有特殊的香氣，成為甜點裝飾的座上賓，實際吃起來的感覺是在糖漬的甜與櫻桃的酸之間取得平衡。上面白白的一層與我對起司蛋糕的想像有點不同，是像冰淇淋和優格的混和口感，底層是消化餅弄碎後與奶油的結合，淡淡的味道不搶戲，比較偏硬，挖的話會比較辛苦，建議用湯匙尖端垂直下切一小塊，連同上面的起士一起入口提升口感層次。
烈酒濃縮：是在Espresso裡加入了Molinari Extra...
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This is not the kind of place that you find in Taiwan. It is an Italian restaurant that is owned and operated by an Italian person. To that end, the food is authentic and very tasty. One sip of the coffee and I knew that this was not your average Taiwanese restaurant. If only I lived on that side of town so that I could...
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