Pici

Authentic Pasta made Al Dante and Harder than usual pasta makers in town. 8/10

Info

Address: G/F, 16 St. Francis Yard, Wan Chai
灣仔進教圍16號地舖

Website: https://pici.hk/

Category: Italian

Phone Number: 27555523

Open Hours:

Mon-Thu
12:00-22:30
Fri
12:00-23:00
Sat
11:30-23:00
Sun
11:30-22:30


 

  Burrata Cheese   Tomato, Rocket, Basil  For starters (no pun intended) they do have the basic, classic choice of burrata cheese. Burrata means buttered in Italian so once you get on this ultra creamy, smooth taste of heaven. This is not the typical a bit rough, a bit chewy burrata but the younger, smoother counterpart. Just know that burrata is actually not mozzarella cheese, which is generally the misconception.   Rating: 7.5/10   Burrata is not buffalo mozzarella, although it's made from buffalo milk. Perhaps some of the confusion has come from its tradition, which tells of a cheesemaking process that was born from another: burrata was made in order to rescue the little scraps of mozzarella di bufala that were leftover in the cheesemaking vat.    Mozzarella is what's called a pulled curd or pasta filata cheese, which means that it's formed from the elastic curd of fresh milk, still warm and straight from the vat. Burrata is made of that same stringy cheese, but is formed not into a solid ball, but into a little hollow pouch, which is then filled with fresh cream and soft stringy bits of curd, the ritagli, or rags, remaining after mozzarella making. It's all tied off at the top, and then wrapped in the fronds of an Italian plant called asphodel.

Burrata Cheese

Tomato, Rocket, Basil

For starters (no pun intended) they do have the basic, classic choice of burrata cheese. Burrata means buttered in Italian so once you get on this ultra creamy, smooth taste of heaven. This is not the typical a bit rough, a bit chewy burrata but the younger, smoother counterpart. Just know that burrata is actually not mozzarella cheese, which is generally the misconception. 

Rating: 7.5/10

Burrata is not buffalo mozzarella, although it's made from buffalo milk. Perhaps some of the confusion has come from its tradition, which tells of a cheesemaking process that was born from another: burrata was made in order to rescue the little scraps of mozzarella di bufala that were leftover in the cheesemaking vat.

Mozzarella is what's called a pulled curd or pasta filata cheese, which means that it's formed from the elastic curd of fresh milk, still warm and straight from the vat. Burrata is made of that same stringy cheese, but is formed not into a solid ball, but into a little hollow pouch, which is then filled with fresh cream and soft stringy bits of curd, the ritagli, or rags, remaining after mozzarella making. It's all tied off at the top, and then wrapped in the fronds of an Italian plant called asphodel.

  Homemade Meatballs (3 Pieces)   Pork, Beef, Tomato Sauce, Parmesan Cheese  I'm absolutely adoring this starter as it is chessy, soft and chewy all at the same time. The clever use of pork and beef divides itself from the normal meatballs trope and I have instantly enjoyed the classic the moment it entered my mouth.  Rating: 9/10

Homemade Meatballs (3 Pieces)

Pork, Beef, Tomato Sauce, Parmesan Cheese

I'm absolutely adoring this starter as it is chessy, soft and chewy all at the same time. The clever use of pork and beef divides itself from the normal meatballs trope and I have instantly enjoyed the classic the moment it entered my mouth.

Rating: 9/10

  Strozzapreti with Mussels   Bouchot Mussels, Saffron, Cherry Tomato, Basel  Boy I had trouble looking up what strozzapreti is but this is one of the less common pasta you would find in general (not so in a high-end pasta-specialist though). Overall it tastes very generic when you put mussels / seafood into your pasta but when you taste closely you will find hints of saffrons here and there. A little saffron will go a long way as to add aurora to the dish, a tad bit more will utterly destroy it on the other hand. Therefore the chef has done a great job in controlling the amount to let the other sides of the dish show. The mussels were fresh and well cooked and the cherry tomato adds an extra flavor with some bites.  Rating: 8.5/10   Some people say that saffron tastes slightly bitter to them while still lending a semi-sweet taste to dishes. This highly sought after spice offers several tasting notes: semi-sweet and honey-like, floral, fresh like the sea, musky or mushroomy, or even bitter for some. 

Strozzapreti with Mussels

Bouchot Mussels, Saffron, Cherry Tomato, Basel

Boy I had trouble looking up what strozzapreti is but this is one of the less common pasta you would find in general (not so in a high-end pasta-specialist though). Overall it tastes very generic when you put mussels / seafood into your pasta but when you taste closely you will find hints of saffrons here and there. A little saffron will go a long way as to add aurora to the dish, a tad bit more will utterly destroy it on the other hand. Therefore the chef has done a great job in controlling the amount to let the other sides of the dish show. The mussels were fresh and well cooked and the cherry tomato adds an extra flavor with some bites.

Rating: 8.5/10

Some people say that saffron tastes slightly bitter to them while still lending a semi-sweet taste to dishes. This highly sought after spice offers several tasting notes: semi-sweet and honey-like, floral, fresh like the sea, musky or mushroomy, or even bitter for some. 

  Papperdelle   8 Hours Slow Cooked Beef Cheek Ragu, Onion, Carrot, Celery  It is important to note that traditional pasta (from Italy) is actually harder (al dante - firm to bite) so do not be so surprised to come across hard pasta (extremely chewy in the case of Pici). Some people do not like it, some people do. It's just a matter of preference so Pici is for the latter. All of Pici's pasta are authentic this way and this would be my favorite here as the beef cheek ragu is cooked tenderly, with the base of the sauce originating from the slow cooking of the said beef. The onion, carrot and celery (and cheese) were all nicely thrown into the mix and blend with the entire dish.  Rating: 9.5/10

Papperdelle

8 Hours Slow Cooked Beef Cheek Ragu, Onion, Carrot, Celery

It is important to note that traditional pasta (from Italy) is actually harder (al dante - firm to bite) so do not be so surprised to come across hard pasta (extremely chewy in the case of Pici). Some people do not like it, some people do. It's just a matter of preference so Pici is for the latter. All of Pici's pasta are authentic this way and this would be my favorite here as the beef cheek ragu is cooked tenderly, with the base of the sauce originating from the slow cooking of the said beef. The onion, carrot and celery (and cheese) were all nicely thrown into the mix and blend with the entire dish.

Rating: 9.5/10

  Tagliolini   Shallot, White Truffle Paste, Fresh Shaved Black Truffle  Do not underestimate the extent this dish will make you filled up and ready go. No meat and does not seem like it's drowning in thick, fattening sauce. This is true for this and the two dish prior mentioned. The sauce is usually thin and drier (which is exactly to my tasting). The dryness of the sauce lingers better in your taste buds in my opinion and it does not obstruct your other senses such as chewing so you can enjoy the textures of other elements such as the black truffle and the white truffle paste. You can smell the dish from yards away and will have no difficulty in distinguishing the signature truffle smell. Again I like how they contrast the black and white truffle in the toppings slash paste mix. My only concern was that the black truffle is a bit hard and i hoped for a tad bit more juicy sauce (which kind of went opposite of what I just said, but hey, I'm too picky because I care about your taste buds)  Rating: 8.5/10

Tagliolini

Shallot, White Truffle Paste, Fresh Shaved Black Truffle

Do not underestimate the extent this dish will make you filled up and ready go. No meat and does not seem like it's drowning in thick, fattening sauce. This is true for this and the two dish prior mentioned. The sauce is usually thin and drier (which is exactly to my tasting). The dryness of the sauce lingers better in your taste buds in my opinion and it does not obstruct your other senses such as chewing so you can enjoy the textures of other elements such as the black truffle and the white truffle paste. You can smell the dish from yards away and will have no difficulty in distinguishing the signature truffle smell. Again I like how they contrast the black and white truffle in the toppings slash paste mix. My only concern was that the black truffle is a bit hard and i hoped for a tad bit more juicy sauce (which kind of went opposite of what I just said, but hey, I'm too picky because I care about your taste buds)

Rating: 8.5/10

  Raspberry Panna Cotta   Not too special but I would say I prefer the tiramisu than this. The flavoring tasted a little off and the base was too bland but it makes up in the cream was very soft and smooth. Otherwise better alternatives exists.  Rating: 6/10

Raspberry Panna Cotta

Not too special but I would say I prefer the tiramisu than this. The flavoring tasted a little off and the base was too bland but it makes up in the cream was very soft and smooth. Otherwise better alternatives exists.

Rating: 6/10

  Tiramisu   Sorry in advance with regards to image quality but it's really hard to have a good shot of this. On the other side of the notes this tiramisu would be the preferred / go-to dessert as the previous as failed me. It is very creamy and milky, with crumbs and more solid at the bottom. The stark contrast explodes in your mouth and leaves you satisfied more than ever. Recommended.  Rating: 8.5/10

Tiramisu

Sorry in advance with regards to image quality but it's really hard to have a good shot of this. On the other side of the notes this tiramisu would be the preferred / go-to dessert as the previous as failed me. It is very creamy and milky, with crumbs and more solid at the bottom. The stark contrast explodes in your mouth and leaves you satisfied more than ever. Recommended.

Rating: 8.5/10

Closing Notes

This is actually the second time since it's opening that I have come here, since the first time was a little of a let-down. (Basically the pasta was undercooked and left hard instead of hot and al dante) I am more receptive of its food this time round and my friend and I could not finish everything due to the selection. The staff are very friendly and a word of caution, still call in to book in advance or else you would have a 20-45 minutes dread wait ahead of you.

Overall Rating: 8/10

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