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Dining, SFoodie La Ciccia Chef Massimiliano Conti's Recipe for Spicy Octopus Stew

La Ciccia Chef Massimiliano Conti's Recipe for Spicy Octopus Stew

Part 3 of an interview with Massimiliano Conti, chef of La Ciccia. Part one of the interview is here. Read part two here. All too often, octopus becomes rubbery when cooked and thus intimidates those trying to prepare the cephalopod…
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Dining, SFoodie Q&A With La Ciccia's Massimiliano Conti, Part 2: On Sardininan Food, and Working With Your Wife

Q&A With La Ciccia's Massimiliano Conti, Part 2: On Sardininan Food, and Working With Your Wife

Born and raised in the southern part of Sardinia, Massimiliano Conti -- chef-owner of La Ciccia in Noe Valley -- was 14 when started he culinary school and 18 when he joined the Princess Cruise Line to travel the world…
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Dining, SFoodie From Cruise Ship to La Ciccia: Q&A with Chef Massimilian Conti

From Cruise Ship to La Ciccia: Q&A with Chef Massimilian Conti

Calling Massimiliano Conti a spirited, rambling, wine enthusiast and cook is somewhat of an understatement. Max, as he's called for short, is an tireless ambassador for all things Sardinian. As chef-owner of Noe Valley's La Ciccia, which he runs…
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Dining, SFoodie Better Than a Ball Drop: New Year's Eve at La Ciccia

Better Than a Ball Drop: New Year's Eve at La Ciccia

La Cicccia's Family-Style New Year's Eve Dinner Where: La Ciccia, 291 30th St. (at Church), 550-8114 Cost: $130 for five courses; includes wine Why it's likely to be special: Sardinian native Massimiliano Conti offers surprises for those who think Italian…
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Dining, SFoodie Baker and Banker, Perbacco, Farina, La Ciccia Pair Up for La Cocina Benefit

Baker and Banker, Perbacco, Farina, La Ciccia Pair Up for La Cocina Benefit

We know: What with this weekend's SFChefs kickoff, next weekend's SF Street Food Festival (and conference), Outside Lands, Eat Real, Bar Agricole ― the Big Gay Ice Cream party, for chrissake ― it's hard to think of fitting in anything…
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Best of San Francisco, Food & Drink

Best Italian Cuisine

Italian influences have become so much a part of California cuisine that it's almost impossible for a San Franciscan to distinguish the two. Is Incanto's nettle risotto "Italian"? How about Acquerello's stuffed guinea hen? Delfina's wild fennel sausage with lentils?…
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Dining, Eat Sardini-Yum!

Sardini-Yum!

The island of Sardinia, a semi-autonomous region of Italy, boasts two distinct food and wine cultures. On the coast, dotted with small fishing villages, fresh seafood rules. It is pulled from the surrounding waters, simply grilled or sautéed, and washed…
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