The main entrance of Ciccio.

Part of the interior, the bar section.

Toast Artisans Bread with Bread Sticks

Our appetizers, a selection of warm toasted and sliced artisans bread with bread sticks served with olive oil and vinaigrette on the side. Simple but delicious. 

Pizza Prosciutto e Funghi

A beautiful and handful serving of tomatoes, mozzarella, cotto ham and mushrooms. These wonderful combination creates a really nice balance between the sweetness of mushrooms, tomatoes and the saltiness of the cheese and ham. The pizza's dough was consistent all around with just the right size. It is indeed a fantastic pizza.

Pizza Diavola

A wonder combination of tomatoes, mozzarella, spicy Napoli salami (pepperoni for some people) and some chillies. This spicy, meaty and rich pizza was my personal star of the day. I just couldn't stop eating, basically ate more than 6 slices of it. Perfect consistency for the dough, well seasoned and flavoured, perfect! I would say this is by far one of the best pizzas I've had in Malaysia.

Linguine al Branzino

Freshly cooked Linguine with Seabass, red chicory, garlic, cherry tomatoes, a touch of chili and white wine sauce. This plate of light and flavourful pasta was really good. The Seabass was fresh, flakey and cooked to perfection. It wasn't too dry nor wet and was reasonably seasoned. The additional cherry tomatoes was a joy to bite on. It was really fresh. Garlic, red chicory and white wine sauce gave it that little additional sweetness. 

Feattuccine al Ragu' di Cinghiale

I have no idea what the name of this dish means but it is made with Wild Boar Ragu or Ragout, freshly chopped tomatoes, homemade Fettuccine and sprinkled with chopped parsley. Thick, rich and aromatic pasta is what I would say. The Ragu or Ragout was flavourful but it wasn't enough to coat most of the Fettuccine. If only it could reach those places which was not coated with the sauce, it would've been really good. 

Filetto di Maiale

Pan-fried pork loin wrapped with pancetta, mashed potatoes on the sides and topped with cherry sauce. If it hadn't been for the pizza, this would be my meal of choice. The pork loin was so incredibly tender that it literally melts in your mouth. The skin gave it an added crispiness which is nice, to balance of the overly tender pork. The mashed potatoes were consistent, smooth, milky, rich and pack full of flavour. It goes amazingly well with a serving of pork loin and some cherry sauce. 

Cassata

For dessert, we have 2 servings of Cassata. It is a Sicilian style ice cream cake with candied fruits, sponge cake, almonds and Galliano Liquor. To be honest, this is my first time trying it. The layer of ice cream was surprisingly firm even after being taken out for a while. The 2 red lines in the middle, which was the sponge cake was fluffy and moist. Additional candied fruits and almonds gave a little extra texture to the cake. Served with Strawberries and Tangerine on the side, this plate of Sicilian delicacies was a great dish to end the wholesome meal. 

3 chefs preparing our delicious pasta. Everything was handmade with their famous wood-oven.

Thomas & Pandora, colleague and friends in VibeHero.

Almost everyone!

Again, I would like to express my sincere thanks and gratitude to the people of VibeHero and Ciccio for making this amazing evening, filled with delicious food and people. Thank you all!

Address:

No.15,

Changkat Bukit Bintang,

50200, Kuala Lumpur,

Malaysia.

Operating Hours:

6PM-12AM (Monday to Sunday)

Website:

http://www.ciccio.com.my/Index.php