Content table of contents
restaurant K2 Little Snail Kitchen
activity Alumni of Taiwan Institute of Wine Research Spring Wine
Cuisine Representative dishes of various regions of Italy
form Family-style sharing dishes
Feature Map partition menu + meal and wine pairing + lottery activities
Suitable for Gatherings, classmates, friends who like Italian food
The starting point of this gathering was the alumni spring wine event of the Taiwan Institute of Wine Research, but when it came to spring wine, it was actually more like a carefully planned guided tour of local Italian cuisine. K2 Little Snail Kitchen printed the map of Italy directly on the cover, listing the origin of each dish by region-Veneto, Puglia, Napoli, Sardegna, Sicilia, from the coast of the Adriatic Sea all the way to the southern tip of the Mediterranean Sea. This is not the kind of menu that gives you a name and lets you guess for yourself, but a trip to the Italian table with a sense of place and a cultural context.
Coupled with the lively atmosphere of the wine research lottery activities and the relaxed feeling of classmates gathering together, the whole night was set at "happy and full" from the beginning-and this night it did.
#K2 Little Snail Kitchen #Italian Cuisine #Local Cuisine #RegionalCuisine #ItalianFood #Meal and Wine Pairing #Wine Research #Taiwan Wine Research Institute #Spring Wine #Gathering #Taipei Food #Italian Local Cuisine #Nanyi Cuisine #Puglia #Napoli #Sardegna #Sicilia #Veneto #Focaccia #Roasted Suckling Pig #FoodBlogger #FoodPhotography #ItalianCuisine #HomeStyleCooking #Taipei Restaurant #Food Review
(Dining in February 2026)
K2 Little Snail Kitchen Menu Introduction
Veneto / Venice-Veneto-Venice
Beiyi * Harbour Flavor
Asparagi all’uovo Venetian asparagus cold cuts
A very typical Beiyi spring cuisine, boiled asparagus with boiled eggs and crushed egg yolks, drizzled with olive oil, sprinkled with salt and black pepper. The approach is so simple that it can hardly be called "cooking", but it best shows the Italians' trust in the ingredients themselves-when the asparagus is fresh enough and the olive oil is good enough, that's enough. Eating this dish in Taiwan, there is a light sense of spring.
Polipo e patate, Padella e forno fried octopus and roasted potatoes
One of the most common warm salad combinations on the coast of Italy, octopus and potato seem simple, but they are a very durable combination-the potato absorbs the seafood of octopus and the aroma of olive oil, and the taste is soft and tough. Contrast. This time the octopus feet were cooked very well, soft but not sticky, and the maturity was precise. It was the most satisfactory appetizer in the audience.
Chitarra al Ragù Bianco di Amara guitar noodles with Venetian white Meat Sauce
Chitarra is a square noodle of central and South Italy, served with Ragù Bianco white meat sauce (the version without tomato), this time the meat sauce is mainly duck meat. In terms of taste, the pasta itself is quite solid, but I don't know why it has become a general traditional pasta, but the flavor of duck meat is light, and there is no imaginary level of game flavor. It is a safe and not surprising dish as a whole. The advantage is that the serving size can be increased all the time, which is a very competent staple food for gatherings.
Puglia/Bari—Puglia-Bari
Nanyi * Bread and Grilled Dishes
Focaccia Barese Bari Focaccia
Bari's most representative bread is also one of the most popular dishes all night. The dough is fluffy and elastic, and the surface is covered with small tomatoes, olives and a lot of olive oil. After entering the oven, it brings out the charming aroma of baking and noodles. It's completely different from the dry and hard Focaccia in the supermarket. This version tastes wetter and greasy. The sweet and sour juice from the roasted tomatoes penetrates into the dough-this is the taste that can be eaten on the streets of Bari.
Tiella alla Barese Bari Light Vegetable Potato Roast Rice
This is Bari's most classic home-cooked pan dish, baked in layers with potatoes, rice, mussels (mussels), tomatoes, bread flour, and finally drizzled with olive oil. Interestingly, the way of serving is very ceremonial-first put the entire large roasting pan on the table for everyone to take pictures, and then divide it into one serving for each person. The potatoes and rice absorb the seafood juice of the mussels and the sweetness of the tomatoes. The bread flour forms a crispy and scorched layer on top. It is the most "Nanyi family" and one of the most satisfying main dishes.
Napoli-Napoli
Nanyi * Unrestrained Home-cooked flavor
Zucchine alla scapece vinegar-stained comb melon
The process of this dish is actually quite complicated: the comb melon is first air-dried, then fried, and finally marinated with vinegar, mint and garlic seasoning. The scapece technique (scapece) in southern Italy is a traditional preservation dish with a pronounced sour aroma and mint coolness. This time the taste of the version is correct, but it is a pity that the process of air-drying and frying has caused the melon to lose its juiciness and taste slightly dry-the most beautiful state of this dish is the kind of crisp sweetness with remaining moisture. I missed it a little this time.
Pepperonata braised two-color sweet pepper with black olives
A classic representative of Italian home cooking. Sweet peppers, onions, tomatoes and black olives are slowly stewed together until they are completely soft, sweet and delicious. It is the kind of dish that is simpler and more skillful-the stewing time is long enough, the sweetness of sweet peppers will be fully released, and the salty aroma of olives can penetrate the whole pot. It was well done this time, and it was a perfect match with bread or rice. It was the most comfortable vegetable dish in the audience.
Melanzane a funghtto Napoli-style tomato roasted tomatoes
After the eggplant is diced, it is first fried to color, and then simmered slowly with tomato, garlic, and basil. Napoli's eggplant dishes aim at "soft and rotten", not pursuing any sense of elasticity, but allowing the eggplant to fully absorb the tomato and olive oil until each piece melts in the mouth. The sweetness and sourness of tomato and the softness of eggplant are interdependent, and the fragrance of garlic is embellished. It is a very comforting dish.
Occhio di Bue alla piastra frying pan with small nine holes
Jiukong is fried at high temperature in an iron pan, the skin is slightly burnt, and the sweetness of the seafood is obvious. The problem lies in the "small". This time the nine-hole particles are very mini, and there is almost no sense of existence in the lower belly. It is the kind of regret that makes people want to eat it again after eating it, but they never have to eat it again. As a seafood dish, the flavor direction is right, but the amount of food is still unsatisfactory.
Sardegna/Nuoro—Sardinia・Nuoro
Island * Festive Cuisine
Porceddu alla Sarda Sardinia Roast Suckling Pig
This is the unquestionable dual protagonist of vision and taste tonight. Sardinia's roast suckling pig (Porceddu) is the most representative local festive dish. It is traditionally slow-roasted as a whole, pursuing the contrast between the extremely crispy skin and the extremely soft meat inside. The store first serves the whole suckling pig to the table-the impact of this picture makes the camera shutter of the whole table sound at the same time-and then cuts it into small pieces and serves it with lettuce. The meat of the suckling pig is tender and not greasy, and the skin part is just right crisp. The refreshing feeling of matching lettuce makes the whole dish take the delicate route rather than the heavy feeling. No matter how much you eat, you won't get tired of it.
Sicilia/Messina-Sicily-Messina
Mediterranean seafood
Involtini di spatola al forno Messina bread flour Crispy grilled leucorrhea fish roll
Classic home-cooked seafood dishes from Messina Harbour. Flatten the leucorrhea fillets flat, fill in the filling made with bread flour, vanilla, cheese, pine nuts or raisins (depending on the family recipe), roll it up and bake in the oven. The bread flour absorbs fish oil and olive oil during the baking process to form a crispy outer layer; the fish itself remains soft and tender. The seafood dishes in Nanyi Fishing Port are often not complicated, but they are very precise.
dessert
Strawberry pancakes
The flat and thin pancakes are similar to the lightness of French crepes, with fresh strawberries, sweet and sour and refreshing. As the end of a large amount of olive oil cooking all night, this refreshing feeling is very necessary, making people feel comfortable to be "reset".
pudding
The texture is as soft as cheese, the taste is smooth, and the sweetness is moderate and not greasy. The waiter said it was a signboard.
Overall dining experience and personal feelings
Olive oil base, vinegar stains, sour flavor, seafood umami, bread flour burnt flavor-these flavor characteristics make almost every dish of the night easy to match with white wine, sparkling wine or light red wine. Coupled with the various wines brought by the wine research students, the entire wine pairing experience flows naturally, and there is no need for deliberate design at all.
The most fascinating thing about this kind of menu is not the exquisite setting, but that you can feel how people in each place "usually eat"-family dishes, traditional preservation techniques, and differences in flavors between coastal and inland. Tiella's way of serving the whole pot and then dividing it into plates, and the appearance of the whole suckling pig-these are all table culture, not just food.
This party was originally based on classmates gathering and participating in activities, and the food part was an unexpected surprise bonus. The degree of authenticity is satisfactory, each dish has a clear local origin, and the chef has obviously worked hard on home-cooked dishes from all over Italy.
In terms of the dishes alone, the highlights are octopus, Tiella, roast suckling pig, Pepperonata and Focaccia. The disadvantage is that some of the dishes are still unsatisfactory (small nine holes), and the duck sauce on the side is a bit dull. It is good to eat. Opinions are divided. Overall, this is a night where people eat well, drink happily, and laugh constantly-and this is sometimes more important than anything else.
Overall rating and cost
- 📌Rating: 6/10
Package price: $3380 /person
This meal is fully self-financed.
