The steady stream joining the long line under the green roof of Cucciolo Osteria is a sure sign that this place is something special. If you’re lucky enough to get in, you’ll see a L-shaped bar and a couple small tables, cozy and unpretentious. A staff member is quick to greet with a smile, explain the menu and follow up with some parmesan cheese bread sticks and gorgonzola cheese truffles with honey, tasty little treats to work up your appetite.
Dishes are quite small so it’s a good idea to share three or four between two. Specialties include the cacio e pepe (egg spaghetti seasoned only using cheese and pepper), the truffle tajarin with black truffles (what could go wrong with black truffles and fresh pasta?), and the white ragu with homemade tajarin (described as “Ragu the Bologna way!”). These pasta dishes are a welcome change from the usual tomato and cream spaghetti frequented at Italian restaurants in Seoul, with their rich flavors and al dante homemade spaghetti. Perfectly seasoned and although lacking in pasta variety, the dishes all taste different and are distinctly delicious. The white ragu, made in the traditional Bologna style without the tomato sauce, was one that stood out with its simplicity and subtle rich flavors.
Despite the small crowd of people waiting outside, service isn’t rushed and you’re encouraged to slowly enjoy your pasta with drinks, so order another bottle of wine because it’ll take you at least a week to get another reservation here!