Enjoy Cicchetti, Crab Tortellini, and More at This Special Dinner

Plus lots of wine.

(SPOT.ph) We’d recently let you in on an upcoming collaboration dinner between Cicchetti and Mimo San Sebastián—the casual Italian dining spot in BGC and San Sebastián-based culinary venture that organizes gastronomic tours and other tasting experiences, respectively. The 6 p.m. seating of the original January 28 schedule has since been fully booked, while reservations for the 8:30 p.m. seating are getting increasingly tight. But here’s the good news: Cicchetti has opened another date for the dinner, happening on January 30, similarly with seatings at 6 p.m. and 8:30 p.m.

We also managed to get a sneak peek of what you can expect during the dinner. Here’s the lowdown:

Start your meal off with a Salciccia Cicchetti or two.
PHOTO BY Patricia Baes
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The Bresaola Cicchetti has bresaola, pesto, tomato compote, and cream cheese. 
PHOTO BY Patricia Baes

Of course, there’s no better way to start the meal than with cicchetti, or the Italian counterpart of Spanish pintxos. The Salsiccia Cicchetti brings a pizza-esque profile with its combo of salsiccia (a traditional spiced Italian sausage made with pork), homemade ricotta, and cherry tomatoes on crostini. The Bresaola Cicchetti, on the other hand, brings a more herb-dominant bite with bresaola (air-dried, salted beef), pesto, tomato compote, and cream cheese. As with pintxos, it’s best taken with the fingers, and you’ll want to make sure you get a bit of all the components in each bite.

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Don't let the small size fool you; the flavors on the Sopa De Cebolla Con Queso Y Cruijiente are intense.
PHOTO BY Patricia Baes
The Foie Gras Frito pairs rich and fatty foie with a tart apple compote.
PHOTO BY Patricia Baes
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A flute of the Masotinna Prosecco—a citrusy sparkling wine with fine bubbles—is poured, and as glasses clink together, vessels of the Sopa De Cebolla Con Queso Y Cruijiente are passed around. The name is a mouthful, but it’s essentially an onion soup, redolent with the natural sweetness of the allium (don’t let the small size fool you—this stuff is intense), and garnished with feta cheese, chives, and bits of their homemade rosemary grissini that add a contrasting savoriness and texture. This is followed by the Foie Gras Frito, a similarly small but insanely rich plate of fried foie gras that’s balanced out with a tart apple puree, and sprinkled with coffee powder that rounds out the other flavors together.

Those meaty chunks of prawn make this a surprisingly hefty salad. 
PHOTO BY Patricia Baes
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We’ve gotta get those greens—and along with the glass of crisp, peachy Cloudy Bay Sauvignon Blanc comes the Gamberri Insalata. Mixed among a pile of greens, radishes, and pine nuts are huge, meaty chunks of prawns, and the entire plate is drizzled with a reduction of the prawns’ juices for additional umami. A Red Currant Sorbet cleanses our palates shortly after, prepping our tastebuds for the heavier courses ahead.

These tortellini come packed with juicy crab.
PHOTO BY Patricia Baes
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The Arnacia E Lomine is a fizzy accompaniment that brings out the herbiness of the tortellini dish. 
PHOTO BY Patricia Baes
The Guance Di Manzo is a treat for lovers of beef. 
PHOTO BY Patricia Baes
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First up comes the Tortellini De Txangurro—homemade tortellini filled with crab, garnished with an almond cream sauce and garnished with a parsley-macadamia pesto. The seafood-y flavor of the crab mainly guides the dish, while the pesto lends a zestiness that adds vibrance and a mild crunch. Along with the said course, we’re served the Arnacia E Lomine, a slightly herby, fizzy libation of gin, limoncello, lime juice, agave syrup, and soda. And as glasses of the deep, spiced plum-y Terrazas Altos Malbec are poured, we treat our inner carnivore with the Guance Di Manzo—a plate of beef cheeks cooked sous vide for 72 hours and served with its jus, asparagus, and an insanely smooth potato puree.

The highlight of the Torrija is the contrast between the soft, custardy interior and caramelized-sugar top.
PHOTO BY Patricia Baes
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The meal concludes with the creamy Panna Cotta.
PHOTO BY Patricia Baes

A sweet ending is a must for any special meal, and Cicchetti and Mimo do not disappoint. The Torrija may be known as the Spanish counterpart of French toast, similarly consisting of soaked bread that’s fried in a pan, but it—or at least this dinner’s version of it—is also so much more, what with the contrast of the soft, puddingy, star anise-spiked interior and crisp, caramelized-sugar exterior. As we tuck into the said dish, we’re served the Svegliati—a rather naughty nightcap with vodka, espresso, coffee liqueur, and almond that sends us straight to our happy place. We reach the final peak of the meal with the Panna Cotta—creamy chocolate cooked cream with crunchy chocolate “soil”, and a tart raspberry compote that evens out the bittersweetness of the chocolate.

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The collaboration dinner does a great job of merging the worlds of Italian and Spanish cooking in such a way that feels seamless. We don’t know about you, but we suggest booking those seats ASAP.

Cicchetti is at 8/F MDI Corporate Center, 10th Avenue corner 39th Street, Bonifacio Global City. For more information, check out Cicchetti's Facebook page.

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