The Bite Magazine - Spring/Summer 2024 - Issue 35

bitecuisine seen this dish before. Its doughnut-like consistency was light and fluffy, infused with creamy sauce, herbs, and pork sausage on a bed of rocket. For the main, we had Linguine Seafood with prawns, squid, and mussels, complemented with cherry toma- toes, chilli and garlic and Paccheri Salsicca e ‘Nduja with Italian sausage, ‘nduja (a spicy paste prepared from cured pork and peppers traditionally made in the Italian region of Calabria), tomato sauce and parsley. The Lin- guine Seafood was beautifully prepared and filled with a delicious sauce. Paccheri Salsicca e Nduja, my favour- ite, had succulent pasta with dustings of parmesan and sauce. It doesn’t show on the menu billboard, but Al Dente serves dessert. The most obvious and popular choice is the deliciously creamy and indulging Tiramisù. Still, at Claudio’s recommendation, we tried the Cannolo Siciliano, a Sicilian pastry in a tube-shaped shell filled with a sweet, creamy ricotta cheese. We also had the de- liciously fruity and creamy Mixed Berries Cheesecake. The fourth dessert offering is Gelato Tartufo Bianco Af- fogato al Caffe, which consists of ice cream covered with white chocolate vermicelli and espresso poured on top. With more restaurant openings planned for the future, Al Dente has thrived in bringing the delicacy and ele- gance of Rome to London, where we can eat as they do. Enter the stylish streets of Italy at Al Dente and embrace the delightful décor, aromas, wine, atmosphere, and great company. https://pastificioaldente.com Food photography by Tony Wellington Cannolo Siciliano Linguine Seafood Mixed Berries Cheesecake