If I wasn’t so painfully…not-Italian, I would bet my life, that I had, honest to god, Sicilian crossed with Napolitano, juicy marinara running through my veins.
I love everything about Italy, the culture, the language, the passion, the urgency of conversation, the food, THE FOOD!
I’ve been engaged in a love affair with Italian food my entire life; and even 28 years in, I still get giddy at the prospect of a new place to bury my head in a trough of pasta.
Tre Ciccio already has restaurants in Altrincham and Bramhall, but when my friend Christy (you know Christy, the doctor?) Told me they had just opened up a place down her ends in Ramsbottom, we couldn’t resist slipping into something stretchy to see how it compared.
The space itself is utterly charming; the ground floor a cavern of copper delight.
With nooks of opportunity for stocking up on seasonal and homemade comforts.
The upstairs? Well, that’s where they keep the light.
Oh! And more importantly, the wine.
The menu is gorgeously varied, with a strong selection of starters, pizzas, pastas and meat dishes. Even an entire page dedicated to asparagus, the seasonal veg of the moment.
Now, let’s talk starters.
(Yes, very aware that I need to get my nails done, but can we please focus on the dough balls?)
Chewy bites of baked pizza dough, stuffed with Italian cured ham and fior di latte cheese, finished with gentle flavours of tomato and basil.
Imagine if Pizza Express dough balls had a really hot cousin, and they had a really sexy job but didn’t make you feel inferior by how smart and cool they were but also dressed really well.
That, and smothered in olive oil.
Would have loved a small dish of marinara to dip, but even on their own – magnificent.
Oozy innards potentially does not give the starter itself justice, it is however the working title of my new band, so please stay tuned for that.
Next up, mains.
Now, my fear always in restaurants is getting the portions wrong; I never know quite what my benchmark is, but “bigger than the length of my forearm” normally covers my needs.
We kept it simple this round, Italian’s after all, pride themselves on their ability to create simple pleasures with 4 ingredients or less.*
*Knowledge I have picked up listening to the “Off Menu” podcast with Ed Gamble and James Acaster.
The Salernitana; sliced pancetta, tomato, cheese and basil (with a bonus layer of cheese).
A superb stretch of happiness, pillowy texture, little speckles of charred dough which sizzle with flavour, the gooey cheese and sharp tomato sauce… blimey it was good.
And truly incapable of holding its own, the mark of a good pizza.
The Calzone, seemingly innocent – sat there in its slimline glory; but secretly packed layers of salami Napoli, prosciutto cotto, tomato and fior di latte cheese.
*Italian for naughty and exceptionally fun to say.
Room for dessert?
So we waited 5 minutes…
Panna Cotta, Chocolate Tart with Pistachio Ice Cream and, love of my life; Tiramisu.
Each pud as sensational as the last, a showstopper of flavours, the Panna Cotta and Pistachio ice cream almost stealing the show with textures smoother than velvet and enough sweetness to give me Type 2.
Totally worth it.
If it wasn’t already clear, I highly encourage a visit to Tre Ciccio, the FOH, servers and cheeky staff which make the magic happen will welcome you like family and envelop you in Italian warmth from the moment you walk through the door. Simply spectacular from start to finish.