Sassorosso9 Lorong Yap Kwan SengKuala LumpurTel: 03-21666428Business Hours: Daily (noon-midnight)
Opened about three weeks ago, this restaurant in a bungalow at Lorong Yap Kwan Seng offers authentic Italian food from the country's various regions, tinged with a modern twist.
Sassorosso’s executive chef-cum-director Andrea Zanella said he hoped to educate his customers on Italian food through his dishes.
Zanella, who is from Vicenza, a region sandwiched between Verona and Venice, wants peole here to know that Italian food is not all ‘heavy’.
Casual yetromantic:The open-airdining area intherestaurant'sgarden.
“In fact, sauces used for food in Italy are always kept light hence it's common to see that even after antipasti and soups, people can still consume up to a kilo of T-bone!” he said.
“I hope guests will get a taste of true, traditional Italian food from my menu, which has a good mix of selections taken from the different regions of Italy,” he said.
At Sassorosso or “red stone” in English, guests can choose to dine either at the hall, which boasts a cosy ambience or al fresco within its beautiful open garden concept.
Pizzas are baked upon order in a large firewood oven placed in an area that’s visible to customers so they can watch the cooks at work.
Executive director Carol Lim said the pizzas were created Napoli-styled, the region from where pizza originated.
“A good pizza should have a nice balance - there should be enough fat to keep the pizza moist.
Authentic: Crispypizzas preparedin true Napolistyle.
There is a list of pizza selection available, many of which are from classic authentic recipes.
Zanella said the Diavola is a little spicy, laden with toppings of tomato sauce, mozzarella cheese and spicy salami, garnished with a stalk of fresh roast chilly on each pizza slice.
For soup, there is Wild Mushroom Broth Roasted Duck Fagottini.
Light andsoupy: WildMushroom Broth,Roasted DuckFagottini.
The must-try said the chef was the in-house signature dish of Bigoli All'Anitra using a type of thick spaghetti from the region of Veneto.
It is cooked in duck broth and served with duck gizzard ragout in original Vicentina style.
He said a special bigoti maker was brought in from Italy to make the pastas in-house.
“The spaghetti is thick, so it is a complete meal on its own. As for the duck broth, it is made from scratch by boiling duck in water.
“It's definitely our must-try,” said the chef who has more than 29 years of experience in Italian food.
The Homemade Sea Bass Ravioli, Fresh Tomato, Fresh Mint Leaves uses freshly squeezed tomato juicy instead of tomato gravy.
“It's a light dish that does not overwhelm the taste of the sea bass,” he said.
Besides a restaurant, Sassorosso is also a wine retailer with an extensive wine cellar that houses about 50 labels, mainly from Italy and also from countries like France and Australia.
“We encourage customers to buy takeaway from us, which will be cheaper than having it at the restaurant,” said Lim.
There is also an antipasti buffet priced at RM20+ per person from Monday to Friday and Sunday, for lunch from noon to 3pm.
Diners can also opt for a full set inclusive of the antipasti buffet, a main course with any one of four choices - pizza, pasta, seafood, or meat dish and dessert with coffee or tea for the value-for-money price of RM42+.