Lovers Lane’s Zio Cecio recently celebrated their 6th anniversary, and while resident Sardinian Chef, Francesco Farris, doesn’t like to fix what isn’t broken, they’ve decided to add some new items to their menu to celebrate this milestone. We got to test out the new dishes along with wine pairings from Eroz Spinozzi Selections.

If you’ve never been, Zio Cecio is known for their upscale rustic Italian cuisine with Sardinian touches to each plate.

After some light finger food and a glass of prosecco, we sat down for the antipasti in true Italian fashion. First up: Carpaccio Di Manzo ai Copperi, which for non-Italian-speaking-folk is thinly sliced beef tenderloin turned in citrus and topped with parmigiano and capers.

Then, a Carpaccio Di Tonno Con Bottarga, which is fresh thinly sliced tuna served with shaves of bottarga. To finish this first course, we then had various cheese and meats paired with Simone Capecci Ciprea Pecorino, a light, crisp white wine.

New on the pasta and risotto menu, and beautifully paired with Picus, Rosso Piceno Superiore (an Italian red made up of 60% Montepulciano, 40% Sangiovese):
Gnochetti Sardi al Cinghiale, a Sardinian “tear drop” pasta made with a wild boar ragu.
Bucatini del Gennargentu, hollow pasta made with smoked pancetta, caramelized onions and cherry tomatoes in a zesty tomato sauce.

As for the meat and fish course, you can now find Mailetto Ai Mirto, a Sardinian style suckling pig roasted in their wood burning oven on myrtle leaves, on their menu. The meat from this is absolutely the most tender and juiciest meat you’ll ever find and you’d be a fool not to try it!

Su Kostale, a bone-in aged ribeye marinated and garnished with Italian herbs and oven roasted to perfection. Filleto di Pagnello Alla Bottarga, which is fresh red snapper fillet pan seared and served with shaved Bottarga from Porto Cervo. You can easily pair any of these dished with these wines: Le Muraie, Valpolicella Ripasso Superiore, Recchia (personal favorite of the evening!) or Ca’Bertoldi, Amarone Della Valpolicella, Recchia.

If you’ve made it this far and still want more, you’re in luck. For desert, you have the choice of:  tiramisu, limoncello cake, and Sa Carapinna, which is the chef’s homemade creation of the day. Pair with Mirto to finish the evening.

No matter what you order at Zio Cecio, you know it’ll be delicious because Chef Farris creates each dish with his home country of Sardinia in mind. And, with a famiglia mind-set, he’ll tailor each dish to your specific needs.

 

ZIO CECIO
ziocecio.com
4615 W Lovers Lane (West Dallas)
214.351.1100

Pictures and copy by Peyton Meersman