If only all road trips were this delicious! Six By Nico’s latest tasting menu, The Italian Road Trip, promised a journey through Italy’s culinary highlights. Thankfully I didn’t need a passport, but I certainly needed an appetite.

Course 1 – Taste of Picinisco

Crisp Polenta, Parma Ham, House Ricotta, Truffle Honey

A strong start. The crisp polenta had a lovely contrast between crunchy and soft, the Parma ham added that signature savoury depth, and the house ricotta was incredibly fresh (a nod to Picinisco, where the chefs have clearly done their homework). The truffle honey brought just the right amount of indulgence. The basil had the right level of strength, but I wanted a little more of it.

Course 2 – Trinità Romana

Carbonara Raviolo, Smoked Amatriciana Compote, Cacio e Pepe Espuma
Paired with: Fiano ‘Corridore’, I Favati – Campania IGT

Three classic Roman pasta dishes in one? Sounds like chaos, but somehow, it worked beautifully. The carbonara raviolo oozed rich, eggy goodness, the smoked amatriciana compote added depth, and the cacio e pepe espuma brought a light yet peppery hit. The mix of three pasta styles was unexpected but blended seamlessly. The dish had a lovely sharpness, though I couldn’t quite pinpoint its source, perhaps a touch of citrus or aged cheese? The overall execution was delicate and well-balanced. The Fiano ‘Corridore’ was a bright and refreshing pairing.

Course 3 – I’Ciacca

Lamb Flank, Pasta Fagioli, Smoked Potato, Caper & Raisin
Paired with: Maturano Lazio IGT, BorgoTana – Lazio

The lamb flank was smoky, slow-cooked, and melt-in-the-mouth tender. The pasta fagioli was creamy and comforting, while the smoked potato added an extra layer of depth. The caper & raisin sauce was a game-changer, sharp, briny, and the perfect contrast to the richness of the meat.

Course 4 – Mare di Napoli

Sea Bass, ‘Octopus Sausage’, Fennel Compote, Confit Tomato
Paired with: Kiko per Kiko, BorgoTana – Lazio

Seafood time, and what a plate. The sea bass was delicately cooked, the ‘octopus sausage’ was a playful and inventive touch, and the fennel compote was smooth, sweet, and perfectly balanced by the fresh confit tomato. The fennel salad provided a much-needed freshness to lift the dish.

Course 5 – Involtini alla Romana

Ox Ballotine, Beef Fat Carrot, Carrot Top Pesto, Red Wine Jus
Paired with: Aglianico ‘Corridore’, I Favati – Campania IGT

I’ll be honest – ox ballotine isn’t really my thing. The flavour was good, but the texture didn’t quite win me over. That said, the beef fat carrot was beautifully cooked, silky and rich, while the carrot top pesto was a fresh and vibrant contrast that really lifted the dish. The plate looked stunning, with the deep red wine jus adding to the visual appeal.

Course 6 – Crostata di Ricotta e Visciole

Ricotta Semifreddo, Black Cherry Sorbet, Fennel Seed Crumble, Caramelised Pastry
Paired with: Brachetto d’Acqui, Vite Colte – Piemonte

A dessert with potential, but not quite there. The ricotta semifreddo was a little too icy for my liking, but the black cherry sorbet was fresh and balanced. The caramelised pastry was an absolute highlight: crunchy, buttery, and packed with flavour. The fennel seed crumble added an interesting aromatic note. The best part? The pairing wine was lightly sparkling, slightly sweet, and the perfect way to end the meal.

Final Verdict:

Six By Nico’s Italian Road Trip had its ups and downs, but overall, it was a well-thought-out and thoroughly enjoyable tasting menu. Some dishes transported me straight to Italy, others had creative twists that mostly worked, and all were executed with care. If you love a multi-course meal full of surprises, this one is definitely worth the trip.

If you visit for this menu, please let us know what you think!

Six By Nico
Italian Road Trip Menu is available until 20 April
RU3, 309 Westgate Roof Terrace, Oxford OX1 1TR

Bitten were invited as guests, all views are our own