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2013-09-16
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Spaghetti Bolognese (Chicken) - RM8The basic pasta of all pastas. Gusto Giusto's version is just like any other good ones, rich with tomatoes and herbs. I have to admit though, that their pasta didn't feel authentically Italian at my first try. I know they were focusing on something to fit the local taste and toning the flavors from fine dining requirements, but the spaghetti felt too Malaysian for me. Nonetheless it was still great to eat, just that it wasn't anything special to boast about.Spa
Spaghetti Bolognese (Chicken) - RM8The basic pasta of all pastas. Gusto Giusto's version is just like any other good ones, rich with tomatoes and herbs. I have to admit though, that their pasta didn't feel authentically Italian at my first try. I know they were focusing on something to fit the local taste and toning the flavors from fine dining requirements, but the spaghetti felt too Malaysian for me. Nonetheless it was still great to eat, just that it wasn't anything special to boast about.
Spaghetti Bolognese (Beef) - RM8Typically similar to their chicken bolognese, the beef pasta was more preferrable for me. The bf complained that the beef meat was too salty but I love salty stuff so no complains here. I also love that herbs used in this dish was more vigarous and tenacious that the smell of the bolognese strong was stronger. Great pasta for such a cheap price!
Spaghetti Frutti Di Mare - RM12Frutti Di Mare is actually translated to 'fruits from the sea' in Italian. They don't call it seafood in Italy, hence the indirect tense of sentence used. For 12 bucks this was considered mega affordable - I mean, there's even mussels, shrimps and squids here! It's all the combo of seafood you can get in one plate, filled with creamy carbonara sauce and a sprinkle of parmesan cheese.
Spaghetti Tartufona - RM20Probably Gusto Giusto's priciest dish! Served with only truffle base cream sauce and nothing else, this pasta completely wow-ed all of us when it was served because it was so aromatically strong. We were even taken aback by the fact that there wasn't any truffles used here.. only truffle oil. I'm very amazed at how a few teaspoons of truffle oil can create a mind-blowing dish like this. Cooked with milk cream and garlic, the end result is a beautiful and savory pasta that instantly melts in your mouth.
The almighty truffle oil! Apparently bought from Italy too.
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