老夫老妻的情人節,布老爺說想吃義大利菜,就來吃義大利菜。
被譽為「最會做義大利菜的台灣人」的王嘉平在台北的第二家店:Solo Trattoria
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ozJUT9XEVaDV3aA3oC155OKBrxJanSDNk7KfxY8GQKCJ87BdXwxU3NEYdsztJ9SFgVg4ukIYVm63RdFFDU1GWTQPC1xv5o8OfEQM4KRNgZZXLBcE1pJKQy8drFwiz655C7JWyxsrjvhb/s1600/P1090571.jpg)
夜色之中,人滿為患,氣氛非常輕鬆的義式小餐館。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuLmvSM8ZwWM64Nx8rZuFqk0OIJLuvN62EF6UPVjhNoQ0I0pRcpUqrgTuMKc9VHMJmY7Dyqn6fgDNHXrt2e2CyjGZXf84_IVEf3_QKVNrq2I5ecwJ2UUm2XdxJ19c_4h7PiGPGSoiXweu/s1600/P1090510.jpg)
提供多種佐餐酒,厚厚一本酒單,整瓶銷售為主,單杯的選擇較少;服務人員很熱情、嫻熟,可以給予各種建議。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedBEIPs6_sYS2838EL2t6TjbgRbWVYwpbrleVTftOvmSezSRjQipJBXfOlxYE8jDblmYEL45QkHvFjiOS6Ike3HmZX0rfsVYKpH8qExlWAfAunS1usDyc-HBav6d9EQVpIZ8xVqhAsn-0/s1600/P1090516.jpg)
特惠的一白一紅不甜氣泡酒,情人節快樂 ~♥
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJHKB8I1FAhoc47pFpPfUXnwYpu7N64o9l1O7-zO8Rp2V1cL0P_O4Y3Xq18D8_XEfcjd-DxdNrMbX207EcmeXyIc2PRJYV6HZTWpk80MSjaOLDeEfPVsN67GdbUkgSF6QFwguHGs21USG/s1600/P1090519.jpg)
油漬八爪魚。章魚厚實Q彈,浸入香料、大蒜、橄欖油,爽口開胃。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG4l6FVNOrGGrlSPgg_8CVAX5MdtaRD8oDi8mQrBdGszyyKydYeA1X9-MD9qSNb8BlJWXy-KWasOmJdOkizueZAH2XTrcCnqLdNw885ez3x7eL54nn_tB7ytA66NXm8h6Cw3Gjsc9Oa1u/s1600/P1090522.jpg)
炸茴香青花魚丸子。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vGJejY3oMePDT3Ifn8bDGwBW1AtKB7nMrWdu7uoPs7GETc8A74g8HizcQEXlWaVdjsBxmucmMrAfPcGEnL4ceH16eP_3ONVgLKPGMDOhR5LEQEEGXaEIMNu3yJlBwtsSeMEuxoqm-ySs/s1600/P1090525.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwLxWPHBbJT9iRlm7C1HP1vu70-PGgXnsQbEtYeDgFywfvM30mFrs3I2_rANg3RvnXiHXdx3xXIsbBD0wnyJo2-FHQ6RO0N6FmpUkjhLQRwNmSaEN8x3I6XdLCBiarjSJTc3QzLLGr5sV/s1600/P1090526.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfol4Wtkg6MaDO9owBz1rbQthmzD942uKpHUSQjxE8J3PhhuAkTOj_CaTxtHgCqebEy58q1Jqtyi0m-34bj__iioRidI1PugwyVWxfKCjlfdUmwB7Sm1RmWEYlfpYQbFZ0PpF_XrTtEN9T/s1600/P1090531.jpg)
鴨胸生火腿,滑嫩但不油膩,沒有腥味而且鹹香濃郁,店家建議搭配硬麵包,但我覺得加一點點酸黃瓜就非常好吃!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pjni_dKlHNLUpIqkqauaU_iQg-oVsy7LIOH1IVkDBZsjS60gV_6ox6QHT7Htw90DazLfs0h72gW07Tm3oe8m4JxRPQIT4MioXCAxPqRwBfzZ7WCYmSmh76rT2wMN0MawQRdMN-qxZ8cu/s1600/P1090528.jpg)
番茄甜椒、原味和墨魚三種口味的杜林麵包棒(Grissini Torinesi)。目前為止整桌都是
下酒菜 開胃菜 :P
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQB0DamRYX0uX7tlks3CYBBnoVh9hhEC8ltzkHWf1OOpbJk_yOlIPKcsM94CyYrXT1-bcVvzzYxIS8aujwMNC7Ak5wZtIrZwgDxLnvIFyWnASBZDIgq7rczH-tXRjkvI6TT8FLxs_tWTRq/s1600/P1090534.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizpL25A-klc_eUKDr1e3tdQJ-9PXxTgzkE2R-kJ_6VrK4P1_juL9HEsIqbIvz1_FokI_Mouh0UVT9yl58ab0j420j7YaKSQqkWG_6DDkMJar1vsV3jyDgAGUwLlftqpVE_z3Tji26UsNqz/s1600/P1090536.jpg)
軟絲白豆佐短麵與海鮮。這是一道沒什麼湯的湯 XD
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqVr70ObmiUXK96E47SBE5zg633uxOg9xB79teofVy79aSgWnJFPKlNjpwz3nS_qJ4HJZ6_5H9lQyqWGPAjAH3CaF1jpTQqYi2PDG3iS2vljMmKHGOLpLF7V3WOX4PRDpSjbT_ZPH3k8E/s1600/P1090539.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjts4M7fr4kww81Wb3M6mYqWo-VKVot8iAzwr-XoouachHvKqa3Uof6XlMj30H94ABwLm4GGmQf47eg2c9rkBWTAUsaXsjw0ZMLpQJFTO0GITSi239WYoGRWl0_BkY9PLnZvTB29F60qiCf/s1600/P1090542.jpg)
2014 APN 台灣冠軍 pizza。這個名字真是太直接、太吸引人了 XD
蕃茄底、帕瑪森起司、辣味豬肉末,pizza 主廚張嘉興獲得「義大利 APN 職人披薩大賽」創意組冠軍的作品。口味非常新鮮有趣,不知不覺一個 12 吋 pizza 就不見了 :P
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kdDIBkvdHK8Cubt_L02H6Rkpfs7_W4nhs2VMPlirhTZ6FMst-6wfZ-Pj3qQOc5o35QsUw-SFJdn_Pv6fRAy8Z9JUkEVQ6yP0FPzMSKpCRnzHuCWqiB_PXl6nQGF1YWLuoGbuU_5vfsde/s1600/P1090569.jpg)
主菜五花肉捲上桌之前,再來杯紅酒。單杯的選擇不多,挑選方式簡單明瞭。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcNcVdtqBC1DfoIPJoOqA_fcFN6dG7KvVaUfUrF-zV8Me0ljVGegooxBIBy6iumtgrE9hbgJwpAO5KV9QkbjWHel_SjmSY9KGyTh6DTgz984jusDQOp-3vKh53uj0u-tRT9VxQlC2C2zZ/s1600/P1090559.jpg)
考量我們剩下的菜色,選了帶點風乾葡萄味道的
Bosco TRADIZIONALE Montepulciano d’Abruzzo DOC。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUBkPH3umsW28qvjitZr7-d3N5SSQQ7naV649b5QiwlXOOWZOfFtsr7s2IW8JbU4xSwvG9Psa7WdBmJLGuB1Vlbhh_c8vKJX0RuFYxV3jWbuVWAh1rD5jPK8AoIhDjcAhA5QgdQK9B1ui/s1600/P1090545.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoofmjrcM3qehrD96ACv8xptQYCIMa_GEZdoi6QtihVQI2jKZa0YrgqSbubV0EC9FUZS_Loh3KdztR-mgWtKFxCxxOhPLYq5bKRwlT6QrGtfRgBV5x6J6HcQxaDJYkAN9pPSkBccXYTXw/s1600/P1090547.jpg)
香草鹽慢烤豬五花肉捲。只有週五~週日限量提供的逸品,爐烤六小時的豬五花肉,表皮焦香酥脆,肉質多汁不膩。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiok6H4WM05M9WfnDWpOwqWmxjLyW8xvXuhD0UV0_I-eaSXPiPzqhFY-hK7Rjdplo2lqvc1yIB1qTVh2X2CZYC9wlBdDnH6VmxbYyePhOajHgpq3dDHRdQ2V5jTn-GK1UsskRHJYgQZaTrP/s1600/P1090562.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTylhrYKTu7PS0Td_eHJmb5OBKKIqaSL_lRMQ_8ZcxbH90A54y7tiQYR9e1oNaVOi4_UTT-CRqtIF7r0E-F0Ew3YUWTa9_sdKky5kGtmnDXYMuOOvE0gzsuuPa_e82Pdh1W_63ENmZ6E4t/s1600/P1090565.jpg)
皮耶蒙榛果巧克力布丁(Bonet Piemontese),很紮實大人的口感,尤其是榛果與隱約的杏仁香。
還沒離開餐廳,我已經在 LINE 群組中告知各路好友,準備約個時間來 Solo Trattoria 吧!
2015-12-24
平安夜再訪。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxuGUFdp-SWlnnvCio_jbPgIuuYSOExjlA1QQPwj2jNTMQXLvRZFkB_dEkP-RdinDFsBoN0AT5DTId196NgNVCJKAINpSB3Sh027EkEMe1D1N3ZPxv-XCgDFShyphenhyphen9nAnXOBgNa0krKjTAE/s1600/IMG_2785.jpg)
餐前來一杯 Moscato,稍後還有綜合肉盤附的紅酒。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBEy3bH9_OPJ1QjRYmsq6evc-vIZ66a7Zk3uifoth4ZEfVMnpkbHcXFv6nDT-l5NgLba7OjpH0TgoelXjMC6zafF7528x_fLFxMbr089h_eWSKRl_1PenUGhEvYH_EmwMuPS3lTL1OtfX/s1600/IMG_2775.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_hTWI3oRCCDpNimlFCEgHvI5N7a2i5cCKILjsEHIObGizYw5Yk32r2EQZd4z6KwYNKdIpGDj4816oNcXEQ1Qh4IvP26moZjxR8qmCEnq0lWxXvcsJJFnnuKTDEV9O1ag4U8XZoLcU0m5/s1600/IMG_2776.jpg)
碳烤綜合蔬菜沾海鹽。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4TAQCrX9kUjE0tShQ1KVJJz2D15b1K-Hxg1FTTBuyz3QLyZAzcCuO_wAcBnIrrr1pEToWgjeU7zVWhBnEj1K3g-LKY7AgYBLBIYJJJ4OughEDE1s6lvriBmExSOMcVLak1B-lXKJcrsH/s1600/IMG_2780.jpg)
白花椰菜濃湯。只聞花椰菜、不見花椰菜的花椰菜湯 :P
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnZKtr2coLWrn3szqj2334PWWHrDv04eROZ4Rq6zij_y_ksL26rSiY7PIyqO31yfJ-WKEgwXE3At7HQPKgMrc2CkED-BG3gJRS64yP0XJxKXpn-JCqc1aLe_B80Oq7K2OPc68b5Qm5lK1/s1600/IMG_2770.jpg)
Xmas 限定的碳烤組合肉盤。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1KNVK8c5DnLorjMxJ4Ru90S_Ru_LslBwLHQVhAVp0_CJsH8CguOIi3eL42H1Ke7BFBI1iJ0hmDEpp2vGn0aVi7UBSKxnBIy8jThH22bt6txi0wTMTeYYkuMZc6_ldBVOKqeuQSOb5Ff9/s1600/IMG_2781.jpg)
有點太生的櫻桃鴨、有點太熟的肋排、很剛好的燙指羔羊排,總體來說還不錯。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLcTEMQuNHe4HQIxFLP1p8FkrGbSoj7UFd-Hwu0nFuUXkUIdi2odVuoDNHrOaFuqv0KS6gUyW9FjmG-yEA1QpjsWAA1x0zvNnn1RaqUE2NkL2YJAXOInkdAr22a0XHSH-7pmU6dn11D56/s1600/IMG_2789.jpg)
「最佳化」培根蛋汁起司吸管麵。看到「最佳化」這三個字... 這是為 DBA 命名的吧 XD
雖然看起來很像常見的奶油培根口味,其實不是用奶油,而是油脂奶化後與蛋汁、羊奶起司混拌成,口味很重,不習慣的人整盤吃完恐怕會有點膩。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRwXTapI8zASbvJvF2d9jf_mxXgCPjiBkc_xcKeHctAmdRXz26lpHGkfsbugKdjPHAsEZqpiEOXjgvD2YZjwPj5S6ckljJCzLv61SUV0DYXk1ctDfqanyK2tviQtJ-NmaK5QnAuxlhEAk/s1600/IMG_2794.jpg)
檸檬凍,摻著結晶黑糖,非~常~好~吃!
URL:
Solo Trattoria
TEL: 02-8780-2691
ADD: 台北市信義區逸仙路50巷22號
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