A friend of mine invited me to Sacile after noticing I didn’t have much in the way of Foodie reviews there. He says the younger, more hip crowd lives in Sacile and the selection/variety of restaurants is better. There is definitely something more lively about this town…
Last night, he took me to Porca l’Oca, an up-scale Italian eatery with some beautiful food. They’ve recently received the honor of being selected as a Michelin Guide restaurant for 2017. We arrived at 1800 for apertivo and took drinks in their garden area across the street from the restaurant. A cold beer and Prosecco in a pretty setting next to the Livenza river. It was simple and beautiful.
At 1930, we proceeded into the restaurant, immediately taken back by the ‘cuteness’ of the place. It was small(maybe 10 tables) and well-appointed. Nice tableware, white linens, pretty table lamps.
We started with a chef-inspired simple gazpacho which was served with a fancy Tellicherry black pepper. In a simple explanation, a cold fresh tomato soup with spice, small croutons, and with added pepper. The gazpacho came with chef-made breadsticks that were blackened from octopus ink.
My ‘Antipasto’ was a nice shrimp tartare. My shrimp tartare was very cold and fresh, with a dollop of creme fraiche on top, accented with a black puffed rice chip. It was surrounded by a beautiful circle of sweet beet reduction. Creamy, cold shrimp plus sweet beets is not something you get to try often, or ever.
First course brought me to their well-known ‘candy pasta’. Very much like the pear sacotini at Alla Fontaniva in Polcenigo, the pasta ‘torteloni’ held sweet ricotta and pear reduction. It was topped with a slice of Parmigiano Reggiano and endive, then a Gorgonzola sauce was drizzled over the whole dish. If you like cheese, then this dish was perfect for you. Ricotta, Parmesan, and Gorgonzola.
Second course was black sesame seed crusted tuna cubes on a bed of summer vegetable puree with basil jelly, topped with a fried onion birds nest. All I can say was WOW! The tuna was perfectly cooked, rare. The black sesame made it really tasty and interesting. Even though the dish looks modern and avant-garde, it tasted homey and comforting. My favorite dish of the evening.
For ‘Dolce’, we got sgroppino. A traditional lemon sorbet, vodka, and prosecco frozen slurry that is ridiculously delicious. Nothing amazing to look at, but my favorite dessert to drink… like ever.
The tab was 120 euros for two. He had two courses plus dessert. I had three and dessert. We split a bottle of white wine and a bottle of sparkling water. It was expensive, but it was fun and I had a good time.
Telephone: +39 0434 780870
Address: Via Luigi Nono, 13, 33077 Sacile PN
Website: Porca l’Oca Facebook Page