金豬會踩新點。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLm2I9Sxsbpc0D2BXwcNLeryoD6zKxEooLKPA-JYw7Ybfhu_lw8Aumt2m5OAdhaPktgJvkp0FaRF-TejdyKWsJ1U0WG75iyKrqyQ-ww1-z5ecdv2gh3LGoOo2VbEewPi5jd0kgPBw7woG/s1600/IMG_7774.jpg)
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位在南港老街與新路的街角老屋,內部空間不大,主視覺 (?) 是畫著義大利地圖與主人信念的黑板及成堆的空酒瓶。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbepDBSV7cBgGXCpmfJy4AHJSX1crQCGVJjgYkd6Eltt5Vyt4hFwEsVabZGoeihc2Yt6J0dSpu27VOwNrRY7OI0cAqX0dHkdBfUVYv9iJS08FFyG5clXDq074sD1PSa_w3putkSP77Gyb/s1600/IMG_7775.jpg)
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大家七嘴八舌點完餐,當然是滿滿的海鮮,請主人配酒,三選一,挑了這支第一次嘗試的 Vermentino
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5crbPqdxaY8kVBpOuZbyJSFzFkgkc1OenS-1_9sFdWssQ0BmR1XK2ozxVCZO2Uti4UG605UluLit6_Gzeaid1k7c1xA_gNV1qdXaRNNddPCYaMTOPr86iHvWdoEtQZ5wey_ltf6UAuJc/s1600/2018-07-29+12.32.45.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-LwO2fq3vLJ9Qni7py-NRrFXvflc-NiDRRlk1NVLIG76azfBanw3_CMrB2TlnrMVz9E9ezAkyEVPqAZoOWDwUEvuDAcr-RUQq2KskKVtZDX39hR2Jun_xrr-o6owfqROUrPw4YZlLByu/s1600/IMG_7782.jpg)
野生九孔是不在菜單上的當天好料,現場秤重估價,簡單料理,連內臟都鮮美無腥。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0p-HfmUqYLnXLLzHJh2Uy-fxLYgnf1KSml6hQQ124gfLNFyjvvltn60uHjVmYSYxyl58NcreseFo1vqOhORNvMoiKJ6i49LtCP3yjvp9GgXEQi3dLkTdVT4jZgnWZIQ9kQG1EKgQh-bkg/s1600/IMG_7786.jpg)
炸小章魚。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlh5YnC270_7NvXbX_ktcqmHoaa3vqZNeYHeVUZ7yLCoSfWlW2OYqmv8VqzGHumpsfYQqCnnSTXnweZTQ07UEl-WPhfTlnmy887Hahbq7GhDUq_upGbjDTHQYTzxOgESBqEFJssnB2XV9/s1600/IMG_7789.jpg)
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羅馬新鮮鯷魚烤菜。烤到微苦的蔬菜一向對我的味,鯷魚反而變配角 :P
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47lLW8Dox6_DQ6b0mlQSypoF4eezcZbo3dXzcF3s_i7M-c8WXUu4IvfgN7praBfc59UBVbee1Jdx-180Pild5qC-ECJBDnuqiYy6KAtGIN-DewFsrhohid8T-NVNiw-f5UU3d43EZc2Ys/s1600/IMG_7796.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ihIZSFVUrZ3p3n34Jtff8OPHrlo1rrHQzs4sJssfBQU1VLh6_yx-hOj55IjWLxBLo49HIeP5GZ94El6aP1Zw6Qgy33xUjs1Y78JISnXJ8fUA3f6nO6ZH8s-rtIbAfOlQbs-pr5ifB-Go/s1600/IMG_7797.jpg)
菜單外料理之二,尖梭卷,搭配葡萄乾、酸豆等。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebII6Ps0sm7UD4kw1QgT7fujM_jDYdmAo4ZwGWA_K61yvxmRDh0Ch_kpKwFz7_-M-2zy6O4ZojviRpFvX3DOfl9MofHiucd0aHNtlado_fJwJXLzU7cDFMH5ez1GEJmv8QWsybT9gOc1w/s1600/IMG_7793.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKyuM_4q9_g6Ysao3j5RrFl-vBF3PDA4wxDtoONyzB0XgqAVIppjQimkdi7GY_v4KpCxHXxSIS1ci7KKkUFeruevWDn5RYpzXWekQl-uVoCmQoPzId7xEzZSheaEeWAyspm0gb4EmriK2/s1600/IMG_7802.jpg)
菜單外料理之三,主廚說是近年已少見的 baby 紅尾冬,特地在下鍋前讓我們先見見牠們 :P
尖梭和紅尾冬都是菜市場常見的魚,是料理方式讓牠們顯得特別。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNChu0My3Roh5R2eTfkubNwTC-WaNm1N8dDVPlsi-uwFnwp8F1hDAgJxZNhkc_9QXXNuA34agud6lr9arpe2_KgUtqQP_b3aBkQTMiBZ9BwekT5iLUYRJtZhFYOVCmGb_6B8RJL2x3i6s/s1600/IMG_7806.jpg)
炸孢子甘藍與風乾豬臉頰肉帕馬森起司。只要有孢子甘藍我就一定會點,喜歡烤到乾乾、略焦的狀態,對它的甘苦十分著迷。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIdrNZP9_YevI7cRtUavqxTWh7HAO-Bm1q2haV9Cnvcqzk9bLxKdNuAibUOoQpeyA1fzWyG4n0hR1ny6UF7qhdgLbM9kNQJ2zeZfNb9FLEynhVoqUhKgTT7xJqi7LGwdknAgV8-V9x3TG/s1600/IMG_7813.jpg)
粉蛤義大利麵,麵條是比較少見的 casarecce。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6PP4eff4Az7PQPl77BKn5CXxCWh46U8bhtzwrKej50OkOtI7HcUaKSuFAYKX274Ovd7oUGak0Z89Rvmh0MpTT2KD7QpJa2HJ4-utONIxXLtMZ1xlDrJyZfRSTu8sFjbF6-ayDIuexN9Q/s1600/IMG_7810.jpg)
同樣不在菜單裡的唯一主菜,深海的石狗公:喜知次。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FUUqA5a2U4168jpL9tpuJcUdqqX-DlYunZ16Dj_-wlM-ppygSbVRRZBte9ltIILttCHRNO1V8PlbW2a2GdhLaHkZGh6s3zyvX9YPOjs0QY_AE3JjhCRFr4o52tGKX5wIskThZIjPz_ok/s1600/IMG_7771.jpg)
這個美製烤爐是餐廳裡的一大亮點。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8JujL_qfp90GcLKNTL_OLZZC9VWotE4bABU-U6HdWRHULFM3hm3uz1mOMNkfdmB_dUzXvq5fcqyNSVNUuZrnlqKtugdsS379pxwII6n1TW061aainwT0A7BWc_Y1NLQE2KLTLw5rqiNe/s1600/IMG_7816.jpg)
喜知次到烤爐一遊,搭配幾樣蔬菜上桌。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMCjZJIxYzGSzSfxZH5o_tRLgP0H-vS4IE7ft_RDnVYzKFrxE-3lEf47UD_uZLAnTRGu8dpHEiGwRx6mTx7tPdFZf1wjdCGGXjapwE33japHQ0ebLSaWsfWwQezKlDoac5GzP4Ap2K_-h/s1600/IMG_7821.jpg)
西西里杏仁冰糕。甜而不膩的冰糕的紮實口感甚得我心。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xqfMJBOKIk2pnFE1g4n0bunbY_h47jNAvHVJVNk-rfgnegynjnnR8Rd342e4_FlcAt9VMZj08MImY54NFRO5xWrBNv0SoPPt2cu0ihZN91Q11_D5tjMF-vXCI2yE7Wlxug9ttXhWKKkm/s1600/IMG_7818.jpg)
西西里黃檸檬凍。
這家餐廳在網路上評價兩極,微詞總不出服務與等待這兩件事,我個人感覺是:
※ 不妨直接在門口、官網上明確標示只能事先預訂,不收過路客,(或其他主人家的堅持),可以減少很多誤會和磨擦。
※ 因為每天採買的食材不一定,菜單上的料理不一定可以供應,也會有很多菜單外的料理要靠主人一一現場口頭說明、客人現場選擇,又因為人手有限(內外場總共只有三人),拉長了點餐、料理、等待的時間 ... 如果改為無菜單料理,由主廚依照當天食材搭配與少部分 option,或許流程可以簡化一點。
餐和酒我都是喜歡的,但令人放鬆、盡興的氣氛可以再更好一點。
URL:
PASTi Trattoria
TEL: 02-27851588
ADD: 台北市南港區中南街 30 號
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