There is no one who can resist a good plate of pasta. One of those that you eat first with your eyes and then with your mouth. From the much acclaimed carbonara ‘alla ruotta’, turned into a spectacle by its finish inside a giant Parmesan cheese, to the classic spaghetti with tomato, oil and garlic, its versatility makes this hallmark of Italian cuisine a recipe to the right measure for the most exquisite gourmets.
Of course, as in the Roman neighborhood of Trastévere, you don’t eat anywhere else, but Murcia already has corners that have nothing to envy of a native ‘trattoria’. And there is no better quality certificate than a stove run by an Italian chef. As a sign of the devotion generated by this preparation, this Wednesday is dated on the calendar as World Pasta Day. A day in which to taste the best kept secrets of the ‘ristoranti’ based in the Murcia municipality.
With more than forty years of experience, chef Francesco fills the tables on his terrace with the most ‘Instagrammable’ pasta dishes. The kitchens in this corner, located on Academia de Infantería Avenue, make more than a dozen recipes. The repertoire ranges from the typical Bolognese to less widespread combinations, such as ‘capelletti’ stuffed with foie gras with truffle sauce or ‘spaghetti’ with champagne and caviar. A tour of their social networks already makes your mouth water, especially with one of their star dishes: carbonara. “Our cuisine has no greater secret than experience,” they say.
Your gastronomic journey is certified with the Ospitalitá Italiana quality ‘Q’, a quality seal that guarantees the standards of Italian hospitality and respect for strict quality requirements. As if that were not enough, he also has three awards from Excellenze Italiane and a single from the Repsol Guide.
“The true Italian flavor in the heart of Murcia”, is how this restaurant, located a few meters from the Cathedral, defines itself. The truth is that he is right, since the key to his cuisine is the selection of products with designation of origin. There are more than ten options that they offer to their diners, which vary from nine to fifteen euros.
Its roots are in Turin, but the team that shapes this business today comes from different parts of the country. Disparate origins that help make up a menu full of delicacies from all corners of Italy, such as the ‘spaghetti alle vongole’ typical of Neapolitan cuisine or ‘maccheroni’ with ‘arrabbiata’ sauce, which has its origins in Rome.
A Neapolitan experience in Murcia. With this premise Giuseppe brought this little piece of his land to the central Calle de Sociedad. Although the main focus of his menu is the pizzas, with more than 35 varieties, his kitchen also prepares a trio of pastas: ‘grandma’s lasagna’, ‘parmigiana’ and ‘ravioli with truffle and porcini’. Three options that cost between 10 and 14 euros and can be combined with a wide range of starters.
This ‘ristorante’ located in the Murcian district of Churra offers everything from fresh artisanal pasta to stuffed ones. The price range of the dishes starts at 13 euros and there are more than fifteen preparations. Some recipes that make your mouth water and that can be complemented with a good number of starters, such as a bomb of baked burrata or provolone.
Its success lies in the combination of fresh produce from Murcia’s gardens with high-quality Italian ingredients. Among the delicacies offered by this establishment located in El Ranero are homemade four-cheese gnocchi with a touch of pistachio, ricotta and spinach panzerotti or fiocchi with truffle sauce. The price range ranges between seven and nine euros.
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