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Zio Cecio Cucinaitaliana

4615 W. Lovers 214.351.1100 ziocecio.com

PRICE RANGE:

$13.50-$19.50 FOR PASTAS

AMBIANCE:

ROMANTIC, LOW-LIT

HOURS: 5-10P.M.MON-SUN

TIP:

ASK ABOUT SPECIAL, OFF-THEMENU ITEMS

Left:Squid ink-infused spaghetti

Above:ChefFranscescoFarris

Right:Eggs and Parmigiano with cured meat

Photos by Mark Davis

Afteryears of preparation, chef Franscesco Farris decided to make his home his restaurant. The result is Zio Cecio Cucina Italiana, a cozy Italian spot that offers handmade pastas influenced by Farris’s Sardinian roots. “It’s more earthy,” he says. Sardinia is an island off the coast of Italy where the water is so clear that you can see 50 feet to the ocean floor. The menu features adventurous dishes such as the Neri Alle Vongole, a squid ink-infused spaghetti with fresh clams. “It’s for people with an open palate,” Farris notes. But there’s still something for everyone, including more traditional fare such as the Carbonara Classica made with eggs, Parmigiano and cured meat, and the Spaghetti dei 150 Anni, which is organic tomatoes with homegrown basil sauce. In fact, nearly all the herbs come from the garden that lines the outside of the restaurant, so you know it’s fresh. —EmilyToman

| MORE PASTA SPOTS |

1 Holy Ravioli

Grab ravioli to go and on the cheap at this Lovers Lane establishment that allows you to build your own orders. 4446 Lovers, 214.696.3993, holyravioli.com

2 Bucca di Beppo

This upscale, neighborhood restaurant recently introduced four new pastas, including shrimp Florentine, bucatini ala enzo, penne ala vodka, and chicken and sausage ziti. 7843 Park, 214.361.8462, bucadibeppo.com

3 Cibus

Located inside NorthPark Center, Cibus has about 15 different types of pasta and risotto on the menu, including the tagliolini with smoked ham, Parmigiano, cream and wild mushrooms. 8687 N. Central, Suite 1608, 214.692.0001, cibusdallas.com

screwcap that Black Box Chardonnay ($24) California

Alternative wine closures — that is, everything but the traditional cork — have never been more popular. Two recent studies show that consumers and wineries like screwcaps more than ever, while the number of quality wines in boxes has never been higher. All of which is good news for anyone who has ever struggled trying to open a cork. (Which, of course, is almost everyone who has ever tried to open a bottle of wine with a cork.)

The studies, one in Australia, one in Britain and one in the United States, paint a picture of increasing acceptance of screwcaps, boxes and the like. In Australia, an industry survey found that 93 percent of Aussie wineries use screwcaps. In Britain, 85 percent of the regular winedrinking population now accepts screwcaps — more than twice as many people who felt that way in 2003. That’s from a study conducted by the research company Wine Intelligence for its 2011 Closures Report. In the United States, the percentage of U.S. wine drinkers who accept screwcaps rose to 70 percent, the most ever, and up from 59 percent in 2008.

In other words, don’t dismiss a wine just because it doesn’t have a cork. The type of closure is no longer a reflection of quality. These wines show just that:

This California white isn’t as turpentine-ish and has more fruit (soft lemons?) than similarly priced pinot grigio from Italy and California. Very well done, especially for the price.

Yes, a big version of a kid’s juice box. The Bandit wines, from an often very silly producer called Three Thieves, are simple, cheap and more than adequate. You can pay more and do a whole lot worse.

That works out to $6 a bottle, since 3 liters equals 4 bottles. Quality is sometimes inconsistent, but when Black Box wines are on, they’re tremendous values. This chardonnay is fruity (almost tropical) and soft, a step up from most of its grocery store competitors.

—Jeff Siegel

JEFF SIEGEL’S WEEKLY WINE REVIEWS appear every Wednesday on prestonhollow.advocatemag.com

with your wine Green chili

A lighter, different take on the traditional bowl of red. Best yet, it works well with leftover and canned ingredients, making it the perfect alternative for a busy weeknight. Serve the Black Box chardonnay or a similar soft, fruity white wine.

GROCERY LIST

1 16-oz can white beans, drained (reserve liquid)

2 c cooked, boneless chicken, diced

1/2 to 1 c best quality green salsa

1 onion, chopped

Directions

1 bell pepper, chopped

2 cloves garlic, finely chopped

1/2 c cilantro, chopped salt and pepper to taste

1. Sauté the onion and pepper in olive oil in a large pot until soft, about five minutes. Add the garlic and cilantro, and sauté until you smell the garlic, about 30 seconds.

2. Add the remaining ingredients. The chili should be soupy and not too thick; adjust liquid accordingly. Add reserved white bean liquid or water if necessary.

3. Bring to a boil, cover, and then simmer gently for 15 minutes. Serve over white rice.

Serves 2 to 4, about 30 minutes

Ask the wine guy

Why do wine bottles have corks?

Tradition, mostl y Hundreds of y ears a g o, cor k was t h e b est c l osure avai lable. It kept the wine bottle air tight, an d t h e wine b usiness is s l ow to c hange. Today’s alternative closures are j ust as e ff ective, and have taken ov er as much as one-third of the mar ket.

—Jeff Siegel

More than just a friendly face