Itálica has only been open for a few months but is already showing signs of success. In the gastronomic spheres Javi Abascal has a lot to say, as more than ten years are witness to his tireless enterprise. With Lalola established as an institution at the Hotel One Shot Conde Torrejón, Abascal dusts off the second floor of the Hotel América with Itálica.
The new Abascal’s new product is based on an interesting embrace between Andalusian recipes and ingredients with techniques, recipes and food from Italy. A formula that works and is patented in a concise menu.
Like any self-respecting trattoria, the idea is that the diner is delighted with a homemade and affordable food. And it succeeds. Less than a dozen starters, as many pastas and brief chapters dedicated to meat and desserts. The prices range between 7 and 23 euros, which makes it possible to get an appetizer around 30 euros per diner.
The good news is that their proposal tastes wonderful. A daring cuisine under the rubric of Iberian pork and the affection that Abascal prints in all his projects. If Lieva tempts us to throw a few kilometers on our backs to feel at home, in Italica one feels joyful with dishes that combine Iberian cheeks with gnocchis, mushrooms, basil pesto and parmesan.
Itálica’s* cuisine, its own identity
The experience opens with an appetizing sorrentino with truffle, mushrooms and basil oil. Another subtle, if pronounced taste is the spinach and Iberian cheese ravioli.
To my palate, the most seductive homemade mixture of them all is the ravioli stuffed with veal cheek with black garlic butter. A success to move towards a glorious off-menu dish.
We are talking about the brioche with veal (45 days of maturation), edam, scamorza and mozzarella accompanied by some addictive gnocchi fried in Radice butter.
A way of enthroning Iberico with a casual dish, very easy to eat and full of Italian elements.
A collection of flavors that showcase both lands with Abascal’s personality. In addition to the aforementioned, there are other succulent recipes with a Mediterranean essence.
It is not unusual to find tagliatelle with lemon garlic, marinated Iberian pork secret and Parmesan or a prawn salad with fried egg -a classic of the renowned chef- to which he adds, of course, guanciale.
A trio of desserts closes the menu without renouncing the spirit of the restaurant: the Mediterranean hodgepodge. Those offered are a Sevillian tiramisu, torrija with mascarpone cheese ice cream and salted caramel and an Iberianpanacotta with Amaretto.
Regarding the appearance of the restaurant, its greatest virtue are the large windows that accentuate the light on the dishes, also the curious look of the diner on the center of the city.
*Some of the photographs in the article are of tasting quantities and are not those usually served by the restaurant.