“It’s the best Italian food I have had in Beijing” one told us Italian who was willing to put his honor on the line for this restaurant, and on our first call to La Fattoria we were pleasantly stunned that we arranged.
La Fattoria is the following part of this venue (the first one being where it should be: Italy) and imports all its pastas, olive oils and canned tomatoes from Italy. A flute nook houses their large plum collection, which you’ll have your first judgment of the thorough you sit down and are free with a flute of bright lavender, on the house. The propose is regular and kindly, and makes a spot not to distract you from the more important equipment: your food and group. Through a long wineglass glass you can see the chefs (Italian and Chinese) busy away in the open kitchen, preparing some of the delicacies which are about to be brought to you by devoted and well-taught staff.
Fritturina Napoletana (Napoli fried specialties, ¥45), which are a selection of fried breads, mashed potatoes and rice were original and filling without being greasy and the affettati di salumi (home made salami, ¥75) was tender and crafty, a fussy disturb from the salt concoctions we naturally come across. The rigatoni alla Genovese (Genovese tube pasta with onions, ¥55), is made by stewing onions and beef awaiting a thick, pleasing sauce forms. A dish that merit the linger. Following that came the salsiccia di nostra produzione con patate (home made sausage with potatoes, ¥50) which was, as one feast guest said, “right what sausage is imaginary to judgment like!” The potatoes it was paired with were tinny, crisp and delicious.
Saying that the desserts here are great would be a walk too far, but they do taste home-made. Some recommendations are the Napolitano baba flooded in rum and topped with fresh whipped cream (¥40) and the Napolitano ricotta cheese and wheat cake (¥40).
With food and advantage this good, it’s simple to see why the place was filled with pleased diners swirling glasses of lilac, talking passionately and relaxed traveling through their courses of food. To say the slightest it is lively, and it’s only with the combination of liveliness, good food and plum that veritable dinner intimacy can be shaped.
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