Authentic Italian Food – Gusto Giusto Italian Restaurant Shah Alam @ Best Restaurant To Eat

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The sheer mention about Italian Food, the first thing that comes to mind, is Pizza and Pasta. I have the opportunity to try out this no frill little cafe located at 25 Jalan Juruaudit U1/37, 40150 Glenmarie, Shah Alam called Gusto Giusto which simply means the Right Taste in Italian.

 

 

This restaurant is owned by an Italian from Sicily and he was very passionate to share with us the Italian family dining experience and henceforth his setup of this restaurant and its menu.

 

The décor is a simple and family like. The first dish was the appetizer.

Antipasto – Italian appetizer. The cheese that was used here was of a subtle taste and I really enjoyed this Italian appetizer. We were served 2 variants of this antipasto.

The olives was also very crunchy and did not have that funny taste like keeping too long. I found out later that the olives that the chef used is soaked with water compared to some which is soaked in oil.

 

 

The first antipasto was quite like a salad tossed with corn, olive, peas, basil and a few slices of buffalo cheese. It is very refreshing

 

The second one, consists of fried tomatoes, olive and multiple pieces of buffalo cheese. If you are that love cheese then this antipasto will make your day. The cheese does not have the pungent smell and taste.

 

Rating 3 of 5

Nasi Sicily – Arancina

 

 

Nasi Sicily – Arancina literally means - Orange Riceball– unique, fried rice ball coated with breadcrumbs. It takes awhile to getting the use to the flavour of this Arancina.

 

 

 

It was a little crunchy and hard at first, but once you start to bite it, it has that hard crunch (due to the frying) that made it a little different. The filling in the rice ball are mozzarella cheese with tomato sauce and some beef.

This dish is not for everyone. It takes a while to find the taste and you either love it or hate it.

Rating 2 of 5

At Gusto Giusto the pizza based is of home made thin crust. I like the cheese that was used in this restaurant as it does not have a strong and pungent cheesy taste. The cheese used are from Australia.

 

 

Margherita – tomato sauce, mozzarella, basil

The most important criteria of a perfert baked pizza have got to be the right timing, as this will decide the fate of the browning of the cheese. Too much it will burn the cheese. the right timing and heat level used will determine the partially burned cheese has a particular distinct flavor of its own.

 

Siciliana – tomato sauce, mozzarella, olives, anchovies

Everything, from the quality ingredients to the super-swift firing in the oven, giving you an experience as close as possible to that you’d enjoy at a Trattoria table in Sicily.

 

Gusto Giusto Special – tomato, mushroom, anchovies, capsicium, beef

The secret is consistency; the base will be beautifully chewy and the topping charred to loveliness, whether you keep it simple with a Margherita (tomato sauce with mozzarella) or dress things up with, say olives, anchovies (Siciliana) or mushroom, capsicum and beef (Gusto Giusto Special).

Rating 3 of 5

A great pasta in this case – Spaghetti – must be perfectly cooked. The use of the right quality pasta is important, cooked to the right texture, the sauce must not be too overwhelming and not too creamy. All play a critical part to ensure you have a pleasureable experience to enjoy the best pasta possible.

 

 

The spaghetti Bolognese was served which a strong tomato base. I preferred the beef version of it as the beef brings out the best combination of taste to match the tomatoes base.

 

Next is the Spaghetti Frutti Di Mar – which means Fruit from the sea – In Italy they do not call it seafood but fruit from the sea. The ingredient used was very fresh. You could taste the crisp prawn and the springy squid mix blended with rich cheesy sauce makes it extremely tantalizing.

 

 

The final dish was Spaghetti Tarufona (truffle sauce). This dish looks very simple. There is no meat and you could only see some chopped garlic in the dish. Before the waiter laid down this dish, we could smell the fragrant aroma of the truffle sauce. I have never eaten spaghetti with this sauce.

 

Truffle oil used to cook this dish.

The first bite of the spaghetti, I was totally mesmerised by the flavour and the smell of it. I was indeed extremely surprised on how a simple dish with so minimum ingredient can taste so wonderful. You definitely want to go for a second helping or a third helping on this dish. If any dish this is the one that made my day.

Rating 4 of 5

It is a great challenge to cook this dish. How the chicken breast is prepared and the cheesy filling can make or break this dish.

 

 

I find that the chef, have over fried the chicken rolls and due to this, the chicken meat was quite tough. The portion of cheese was also too little. Normally, when you cut into the chicken rolls, the cheese will flow out. I find the cheese lacking and basically this looks like a chicken cutlet instead of Chicken Cordon Bleu.

 

 

Although some efforts were used to present the potatoes in a rounded form, to me it is a little too hard. It would have been great, if the potatoes are serves as smashed potatoes with some brown sauce, it will be a great combination. Overall this dish is just a little too dry. The saving grace was the salad that came along the dish.

Rating 2 of 5

 

Mention about real strong coffee, espresso comes to mind. Here, to finish off our meal we tried the espresso. Apparently, the Italian takes around 4 to 5 shots of espresso per day.

 

 I would say the espresso served here is very strong and you could feel the real coffee bitterness flowing down your throat to your stomach. Not many people can appreciate this bitterness. In fact, after 2 shot, I felt very refreshed due to the sudden burst of caffeine intake.

 

 

It was a truly unique experience having our meal here.

 

The must try food is the Spaghetti Tartufona – a unique gastronomic experience for me today.

 

Date of Visit: 2013-08-24