|Press and Reviews|
Magazine - San Francisco
SCENE: It may seem like a cliché, but La Ciccia really is a little piece of Italy transported to SF. EATS: When we say “Italy,” we really mean the Italian island of Sardinia. Even the pizza is distinctively Sardinian, with capers making an otherwise simple cheese pizza stellar. The wine list offers an array of little-known Italian labels.
Noe Valley Voice - La Ciccia - By Doug Konecky May 2006
Little-known cuisine from a Mediterranean island. La Ciccia, the first Sardinian restaurant west of Dallas, has opened in the Noe Valley. It is an intimate, 40-seat bistro co-owned by wine connoisseur Massimiliano Conti and his wife Lorella Degan.
La Ciccia: Island in the sun - By Paul Reidinger 06-07-2006
La Ciccia: Sardinian Splendor - ByTeddy Witherington October 12, 2006
The great restaurants of SAN FRANCISCO
LA CICCIA, Taste of Sardinia - By Patricia Unterman, June 21,2006
Best of Citysearch 2006 - La Ciccia Editorial Review - By Lorraine Sanders
La Ciccia - Zagat Rated 2006/07/08
Il Provinciale - By Gianni Avanti, January 01, 2007
La Ciccia "Savor Sardinia" By Amy Sherman (Thursday, February 15, 2007)
La Ciccia Restaurant Friday, February 16, 2007
WINECOUNTRY.IT Selection, La Ciccia, Sardinian Restaurant - By Loris Scagliarini - February 24, 2007 "Sardinian cuisine showcases what the land gives to the people, without being arrogant about it," says Conti. In fact, this is arguably the least pretentious, truest Italian regional restaurant I have ever eaten at on this side of the ocean.
Word of Mouth Pete Cherches blogs about food, travel and NYC stuff. Monday, September 17, 2007 California Moroccan and Sardinian Sardinian, LA CICCIA is thoroughly traditional Sardinian, the room is comfortable despite the tight quarters, and the service is delightfully unpretentious.The food at La Ciccia is a delight. An appetizer of baby calamari and clams was served in a delicious Vermentino wine broth that was great for a ritual bread bath. The traditional Sardinian flatbread baked with olive oil and sea salt had a wonderfully nutty flavor and a perfect crunch. If I lived in San Francisco I'd be a La Ciccia regular.
La Ciccia Sardinian Restaurant , Friday, April 6, 2007
I love this restaurant. This is not news as La Ciccia gets rave reviews from everyone from the SF Chronicle to Yelp.com. La Ciccia is a small Sardinian restaurant in the Noe Valley neighborhood of San Francisco. The folks that own this great establishment are there to greet you when you arrive and come by regularly to see if you are okay and if the food is to your liking. This is an easy task for me as on both visits to La Ciccia the food and wine have been perfect.The food is great at La Ciccia and the people are wonderful. My kind of restaurant!
5 New San Francisco Restaurants, September 17, 2007
LA CICCIA Chef Massimiliano Conti quickly won a loyal following after opening this charming neighborhood trattoria serving Sardinian food. The Italian island's classics are all represented and prepared with care. Sardinian cuisine offers an exciting alternative to the familiar Italian flavors. Opt for one of the Sardinian gems on the large wine list.
San Francisco's Hottest Tables
A blend of old and new favorites makes for fine dining in the City by the Bay.
Few of San Francisco's Italian restaurants, alas, produce the basic, nothing-to-hide real thing.
La Ciccia. Massimiliano Conti presents the dishes of his native Sardinia with the modesty and directness that come from absolute confidence. A warm seafood salad with a few paper-thin slices of potato; pappardelle with freshly shaved white truffles; an orata roasted whole and served with only parsley, lemon and new-crop Sardinian olive oil: such simplicity requires mastery and yields pure pleasure.
La Ciccia - This restaurant is honored by Wine Spectator for having one of the most autstanding restaurant wine list in the World.
© The Gazette (Montreal) 2007
Golden memories from the Golden State - SARAH MUSGRAVE, The Gazette. Published: Saturday, August 04
My favourite and final meal was at La Ciccia, a low-key Sardinian eatery in a residential neighbourhood. The baby octopus seemed to dance in its dense sauce, the gnochetti with pork was unearthly. I would put a fork through someone's hand for more bottarga, compressed mullet roe, grated onto swordfish, and tuna carpaccio with lemon oil, or more homemade spaghetti with shavings of smoked tuna heart from Sardinia - our hostess said with dark flashing eyes that they'd been waiting almost a year for this stuff to be imported and "finally!" she waved her hands dramatically skyward. Animated conversation, two bottles of 2001 Terre Brune, one bottle of 2001 Shardana and one hurtling truck ride to the airport to catch the 11:50 p.m. flight home, and I had red eyes on the red eye, indeed.
COOK'S NIGHT OUT: Cookbook Writer Carol Field - Karola Saekel. Sunday, September 30, 2007
Asking Carol Field to a dinner interview at her favorite San Francisco restaurant is a question with a foregone answer: You know she is going to opt for one of the city's true Italian outposts. Berkeley-raised Field, a longtime San Francisco resident, is one of the most recognized nonnative scholars of Italian cuisine and culture and has written half a dozen books on the subject. Carol Field finally settled on a relative newcomer, Noe Valley's La Ciccia, which serves the cuisine of Sardinia, one of Italy's lesser-known and - until recent years - poorer regions, which nevertheless has a noteworthy and distinct cuisine. Field admires La Ciccia's pure approach as much as the warmth and conviviality of the staff members, who greet and treat everybody like cherished neighbors (many regulars are). The restaurant's simplicity, which lets top-grade ingredients (mostly organic) shine, perfectly matches Field's orientation, which places ingredients ahead of gastronomic finesse.