The centuries-old fettuccine Alfredo – a favorite recipe, by the way, when time is short but you don’t want to compromise on flavor – requires just three ingredients. Ricca, which captains the first omakase pizza bar in Spain, broadens its culinary spectrum and incorporates four pasta dishes in its menu. Semplice e delizioso.
And it does so by elegantly distancing itself from the aggravation of including ingredients and toppings as a lure for pastas and pizzas that could be saved with much less. Specifically, it offers three fixed recipes in its menu (two of them made with fresh dough and a third from dry pasta) and a fourth proposal, il primo del giorno -the dish of the day -.
Pasta recipes, at last, at Ricca
No high-flying, no fancy overlapping of foods. The key, in any case, lies in the condition of the ingredients, chosen with the utmost respect for Italian tradition and quality, the right sauces and a pasta to match.
The rigatone Ricca (13 €), which uses a variety of tomatoes to make its sauce, with fresh buffalo stracciatella. The tagliatelle with white veal ragu and parmigiano matured for 30 months (€15).
And the tagliolino al tartufo with pecorino romano (17 €) that, recovering the concomitance with Alfredo pasta, ratifies that less is more. A simple dish that you will remember for the rest of the day.
New configuration of the pizzas in its menu.
In addition to its consolidated antipasti and dolcis chapters, Ricca divides its menu into two types of pizza. On the one hand, a section that will cover all those dishes that have become great classics of Italian gastronomy.
And its gourmet pizzas, whose list will incorporate many of the proposals that have been part of the tasting menu of the omakase bar.
In addition to its pizzas and its bar experience, which is modified according to seasonality, it is expected that pasta will continue to make its way in Ricca, one of the references of Italian cuisine in Seville.
