It may be “out of the way”, but this “exceptional Sardinian gem” in Noe Valley is worth the trip for its robust, "seafood-focused” Italian fare, “amazing pastas” and “incredible” selection of “well-priced” regional wines; “owners Lorella and Massimo” and their crew “welcome you like family”, but as it’s very “small”, insiders make sure to “book ahead.” READ MORE


Sardinian cuisine takes the spotlight at this family-run charmer, which draws a loyal crowd of Noe Valley regulars—particularly parents on a well-earned date night. The intimate, dark green dining room is always full, and is nestled right up against the kitchen, from which the chef regularly pops out to greet guests in a blend
of Italianenglish. Start with the house-made bread and the home-cured salumi of the day... READ MORE


The octopus in dark tomato sauce is simply magnificent; it must have been cooked for many hours. Fresh spaghetti with grated bottarga is a classic and very likable dish; most people I’ve eaten with prefer it to the powerful and possibly hard-to-take sauce of pecorino and tuna heart, which is decidedly “fishy.” Fregola (something like toasted big couscous) with squid ink and a sauce of many different... READ MORE


Chef Massimiliano Conti quickly won a loyal following after opening this charming neighborhood trattoria with his wife Lorella, the only restaurant in the city exclusively serving Sardinian food. The island's classics are all represented—octopus stew in a spicy tomato sauce; seared lamb tenderloin drizzled with cooked grape must; fresh spaghetti with spicy oil and bottarga (salted mullet roe); and fregola (pebble-shape pasta) with sea urchin, tomato, and... READ MORE

In 2006, Massimiliano Conti left his wine job and followed his first love - cooking the food of his native Sardinia, a cuisine with strong Spanish and Italian influences. The bold, rustic flavors are encapsulated in the baby octopus stew where the thick smoky tomato sauce has a kick from dried chiles.... READ MORE

Where does Top Chef alum Lizzie Binder go when she's craving pasta? Quintessential neighborhood restaurant La Ciccia offers one of Binder's favorite dishes—semolina gnochetti with pork meat sugo. Watch as Binder goes into the kitchen with chef Massimiliano Conti to prepare this incredible Sardinian... READ MORE


Chef Massimiliano Conti and his darling wife Lorella opened La Ciccia in 2006, and is a regional Italian restaurant (Sardinian) with one goal: to provide authentic Italian food with heart. The couple believes that eating together with people you care about is a tradition never to be forgotten... READ MORE


La Ciccia really is my go-to place for Italian food in San Francisco. Here’s the rub: it’s not really what we would consider Italian food, either north or south. Sardinia is an island situated about 125 miles from mainland Italy and has a cuisine entirely its own, which shares... READ MORE & WATCH THE VIDEO