I’m back to Lygon Street for this week’s Spaghetti Blogenese post. You may have picked up on Lygon Street ironically delivering below average pastas at the various restaurants I’ve tried (the expectations being Villa Romana and 400 Gradi).
Posing as Melbourne’s little Italy, I believe there has to be some good sauces within the Street. I decided to test my luck at TiAmo, which has came highly recommending by several people.
So far, so good – the sauce presented a fresh vibrant colour stirred through the spaghetti with a generous dollop on top.
Taste wise; this one was certainly above par. You could taste the freshness of the sugo (tomato sauce incorporated into the meat) leaving a wonderful tartness. There was sweetness to counteract and a rich developed flavour which added complexity.
The down fall for me what the consistency of the sauce – the meat clump sizes very good but I found the sauce too runny leaving a pool of liquid at the bottom of the bowl.
The pasta was cooked excellently with perfect al dente to each strand. The portion size was very large – you are ensured a good feed here! As for my petit appetite, I didn’t manage to finish it.
Note: dishes which score 16+ are contenders for the title of Melbourne’s best Spaghetti Bolognese. All scores above 16/20 will be disclosed at the end of the year long taste testing in September 2012.