Il Ciancino In Lucca

04/01/2025: Spectacular low temperature pig, what can I say, good and friendly

29/12/2024: The kids are doing really well, today I was really happy and proud to have found a hit just outside the walls of Lucca. Small place with just 9/10 seats, I would dare to call it not only a culinary college but also a small culinary shop in which young and willing guys try in a more than excellent way to give and offer the diner dishes that I dare say are original but at the same time tasty without the need to distort everything, in short. dishes that are easy to read and most importantly the flavors are all recognisable. In my humble opinion the menu is well studied and what is fundamental there are not 15 first courses and 18 second courses, the customer can choose between 2/3 first courses of fish and meat, the same goes for the second courses and the starters. The thing that I appreciated and I assure you is now becoming a rarity is that of putting bread on the table. Note of merit as a welcome they offer you a free reduction to drink with really good raw ham, oil and tomato as well as a mini pan with hand made mayo. Let's get to the food, I chose katsusando with cloth crusted prawns with lime mayonnaise and purple cabbage. Good I would have liked to taste more lime in the mayo but in any case they are details, I also appreciated 2 things the first the coarse breading of the prawn capable of giving it crunchiness and above all they did not fail to inform the customer that the prawn was frozen, in fact there was the asterisk. However, a good workhorse, the thing I appreciated was that the bread remained crunchy, collecting all the flavours. In my opinion, cappellacci with green pasta is the dish you must try because it is that classic dish without defects, the pastry made with the chlorophyll of purple cabbage, and very light, they explained to me without the addition of eggs, porous but at the same time a cloud, the filling of white fish (snapper) could be felt throughout, accompanied then by that base which was illegal because it was too good with extract of mussels, piennolo tomatoes and the Lucchese oil was a spectacle, I don't want to say it's bullshit but the filling was also creamed with the same oil. The price of these dishes is around €13 / €16 for the first courses, while for the second courses it can reach €21 for the beef cheek. You can also opt for a tasting course of €60. Total cost covered, water, glass of wine, starter and first course €40. Must try.