Nero Nero

Just like your Spaghetti alle Vongole, Linguine alle Cozze uses mussels instead of clams. It is sautéed in a light sauce made of garlic, chilli, cherry tomatoes, freshly shucked mussels, finished with Colatura, a South Italian anchovy oil which makes the whole plate so flavoursome. I wished there was more wine in it. RM67 per serving.

I’m not a big fan of Orecchiette as most of the time I had was made from dry pasta. The freshly made ones here in Nero-Nero totally made me fall for it! Homemade Bari style pasta cooked with minced beef Bolognese sauce topped with grated Parmesan. Simple yet tasty! RM65 per serving.

Oven baked Zucchini layered with with mozzarella, tomato sauce, smoked cheese and Parmesan. This dish is executed perfectly and the cheese is not overwhelming. RM33 per serving.

At Nero Nero, they emphasised in using fresh, wholesome ingredients with contemporary techniques in their dishes. The Tortellacci all’ Anatra is basically fresh stuffed pasta pockets with mince duck and ricotta cooked in sage butter sauce and served with some jus. Simple, nothing fancy on the plate but taste so good. RM68 per serving.

This starter is what an Italian would love to have! Delicate, soft, creamy interior wrapped in an elastic mozzarella came from the Italy region of Puglio served on a bed of basils marinated roasted cherry tomatoes, crumbles of Sardinia bread, rocket salad leaves and extra virgin olive oil from Liguria. I just couldn’t help to savour more especially that oozing Burrata because it’s simply so good and pair so well with the luscious tomatoes. RM39 per serving.