Lucia’s, Adelaide

During my trip to Europe I had stayed a week in a small Italian village at H’s grandma’s house. It was such a shock to see how simple the food was where everything tasted amazing and fresh. Lunch was a few small dishes like prosciutto wrapped rockmelon and sliced tomatoes with a dollop of mozzarella and vinegar. H cringed at the sound of me describing our pastas and pizzas (we pretty much bastardise it) because Italian pastas are served as simply with a drizzle of olive oil and herbs. Now that I am back I hope I have a better appreciation for Italian food :)

Lucia's Adelaide Central Market

Lunch at Lucia’s and I was surprised to see how empty it was – usually this place is buzzing and packed to the brim! What stands out in the tagliatelle a vongole dish was the fresh stands of tagliatelle pasta but it was hard to get much of the soup-like tomato sauce on. The flavours of the sauce seem to be turned down as it was a bit bland. Bites of baby clams gave way to a seafood taste but I do prefer the vongole made from white wine rather than this tomato version.

tagliatelle a vongole

Tagliatelle a Vongole –  baby clams and fresh tomato sauce ($12.50)

Ha this carbonara was so interesting – dig deeper and there was a cooked egg inside! Never seen that before but H (a different H) said it was tasty and was like a breakfast pasta. Can’t argue with him there – bacon ,eggs and pasta ;) The sauce didn’t look too heavy so I must try this next time.

penne carbonara

Penne Carbonara ($12.50)

An easy lunch with simple fresh pasta but I love my sauces packed with flavour – lucky I live in Australia with our bastardised version :)

Food: 3/5
Service: 3/5
Atmosphere: 3/5

Lucia's on Urbanspoon

3 comments for “Lucia’s, Adelaide

  1. October 30, 2014 at 2:12 pm

    Agree that there’s so much more satisfaction in the simple. Love pizzas with barely any topping. The ones from the pizza chains seem oh so heavy.

  2. October 31, 2014 at 12:33 am

    The Tagliatelle looks good on photo. But I am with you in preference of clams in white wine and olive oil than in tomato sauce. Thanks for sharing the experience, Berny!

    Gourmet Getaways

  3. October 31, 2014 at 7:32 pm

    Sometimes a lot to be said about bastardised versions lol!

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