New customers looking at Finocchio's limited space and low priced meals could be forgiven for thinking it's just another of those run-of-the-mill pasta chains where they can fit in a quick lunch. Contrary to its appearance, however, the pasta restaurant provides items of an authentic Italian flavor that you rarely come across in budget diners.
Finocchio's owner/chef set up the small restaurant as a distraction from his work as an interior designer. With no pressure to turn a profit, he has set prices much lower than average.
The interior of the restaurant, though small, is comfortably set up in delicious shades of red and cream colors.
"Our boss learned the pasta recipes from friends [who were cooks] that he met during his travels in the Italian countryside, so that although he has never attended a school of cuisine, he knows many recipes which even chefs in upscale hotels here do not know of," said Wu Mo-chen (吳默真), Finocchio's manager.
There are dozens of pastas on the menu. Each is prepared with sauces which are handmade each morning from ingredients handpicked at the market and spices imported from Italy.
Despite trying to provide authentic Italian flavor, the restaurant does turn down the potency a bit to cater to the local palate. Generous servings and friendly waitressing also helps keep the restaurant constantly busy during lunch hours. Even on weekday afternoons, there's a quite a flow of customers.
As Finocchio's major clientele are the nearby office workers mindful of their growing belly pouch, the restaurant avoids using too much oil, heavy cheese or gravy in its sauces. Baked items do away with excessive cream to create a light taste.
The shrimp sauce in spicy shrimp mostaccioli (NT$160) is made with a lot more than shrimps. It takes hours of frying, baking and boiling to turn the lobster head and a variety of fish and shrimps into the pleasantly sharp red-colored sauce.
Orzo is relatively rare in pasta houses, but Finocchio keeps it in ample supply. Wu recommended orzo with stewed beef, tomato sauce and baked potato (NT$160). A crisp cheese topping complements the refreshingly spicy sauce and pasta.
Bacon and mushroom pasta with yolk cream (NT$120) is not uncommon but in Finocchio, it can be served spicy. The small amount of chili pepper brings out the aroma of the cream. to best complement other ingredients.
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