A REAL TASTE OF ITALY

Restaurants come and go in the city centre but San Carlo in South Parade is one of the longest established Italian restaurants in Leeds.

Standing boldly with its familiar flame burning outside and its canopy blinds and terrace it has always enjoyed a good reputation for its food.

It was early in the week when we visited and it was full of groups who had celebrated their graduation ceremony that day – the perfect location for a celebration meal with a menu to please even the most discerning friend or family member.

Entering through the hallowed doors I couldn’t help but feel that San Carlo’s décor felt dark and dated giving it a rather depressing feel. The tables too were so close together one couldn’t help over hearing conversation from adjoining tables and feeling rather claustrophobic.

However you come to San Carlo’s to enjoy its fine quality Italian cuisine.

I was blown away when our starters came – such huge portions. My partner, who lived in Italy for some time, chose the Culatello one of Italy’s best known and expensive cured meats produced in the Bassa Verdiana. He extolled its sweet and delicate flavour and the way it was presented.

I chose Burrata e Pomodora with a presentation that was a work of art. The outside shell was made from the Italian Cows Milk Cheese Burrata from Corato in Puglia. The inside was soft in texture and made from mozzarella shred and clotted cream. It came with a portion of marinated beef tomatoes carpaccio and fresh basil which helped to add flavour to this rather bland dish.

For my main I chose Lemon Sole with Clams and Asparagus. The panfried lemon sole was cooked to perfection. The fish was succulent and moist all the way through not an easy task for any chef to achieve and the green asparagus and sauteed clams made a perfect accompaniment.

Filetto Dolcelatte was my partners choice. The 8oz fillet steak had a smooth Gorgonzola cheese sauce on it. It was cooked exactly as he requested, it was tender and again a large piece and the sauce gave an ultra tasty addition to the meat.

Neither of us couldn’t say no to the Meringata alle Fragole – an amazing meringue cake with strawberries that the restaurant has become famous for. The meringue was definitely home made crispy on the top and soft and chewy on the top. This was definitely the heaven on a plate of my meal and I swear it came from the Angels kitchen.