SASA Ristorante Italiano

ts, with a menu of authentic Italian fare at down-to-earth prices. In fact, authenticy is the operative word; Sasa’ is from Italy, Emanuele is from Italy, the extra virgin olive oil is from Italy, even the glasses are from Italy. The décor is simple, immaculate and chic, with two separate areas divided by a glass partition, giving guests the choice of smoking or non-smoking - al fresco or a/c. Open for breakfast, lunch and dinner, Sasa’ is a pleasant place to hang out and make use of the free WiFi Internet facility while drinking ‘Café Sasa’, an original Blend of Italian coffee that now boasts its own brand name and it’s highly commended by the guests. Chek out the Minicino -a mini cappuccino with gusto preciso, or precise taste! Meanwhile, the fresh ingredients and the distinctive way in which Chef Emanuele puts them together to create Italian classics, combined with good service, a buzzing vibe, and Sasa’s welcoming and attentive presence, is what will make you want to return again and again. On Tuesday evening, we return (for the umpteenth time) to enjoy yet another delectable dinner, accompanied by a few glasses of very palatable house wine. Fresh seafood is a speciality at this restaurant. Each day Sasa’ goes to the fish market himself, and selects only the very best quality fish and crustaceans. A blackboard listing the day’s specials brings further variety to an already comprehensive menu, and Sasa’ is happy to explain the ingredients of each dish and recommends accordingly.On this occasion, he suggests the Carpaccio di Polpo-thin shavings of baby octopus, marinated in olive oil and lemon juice and served cold with a salad. It proves to be a great reccomendation, described by my dining companion as being “super fresh, tender and bitey, but not too fishy” . The insalata Caprese is also delicious, composed of slices of tomato, basil and fresh, locally-made mozzarella. For the main course I choose Red Snapper in Livornese sauce, served with salad and potatoes.The fish melts in my mouth and the sauce is a yummy enhancement containing cherry tomatoes, black olives, capers and parsley. The other delight that appears on our table is Fettuccine Boscaiola, a dish of homemade fettuccine with ham, mushrooms and cream sauce. “Is that like a carbonara?” I ask naively. “Only if you don’t know any better”, retorts my companion, who describes the consistency as being “just like pasta should be!” Verdict: “Divine!” Other highly rated dishes are the Tris di Crespelle, a thik pancake stuffed with pumpkin, spinach and pine nuts and then gratinated to perfection. The homemade Gnocchi Sorrentina is also superbe, cooked in a special terracotta pot (pigniatiello) that retains all the juices and flavors, “just like my Grandma used to make” explains Sasa, proudly. We finish our wonderful Italian meal by sharing a dessert of Pannacotta, a smooth, Italian vanilla cream pudding that slips down as easily as the Limoncello that follows. A fitting finale to another sensational gastronomic experience!