La Ciccia
5-Course Sardinian Sophistication Tasting Event
Dreaming of a quick getaway to Sardinia? La Ciccia, which opened in 2006 in Noe Valley, will whisk you away to that storied island. Although it is 20 years old, La Ciccia is not resting on its laurels, as can be seen from its appearance on Infatuation’s 2026 List of “Best Italian Restaurants in San Francisco.” From antipasti like marinated white anchovies with oranges and onions and burrata with arugula and truffle dressing to primi like spaghetti with garlic and cured fish roe and fettucine with sea urchin and tuna heart to secondi like oven roasted prawns with basil and seared lamb tenderloin to dolce like fresh ricotta with marmalade and chocolate panna cotta with honey and toasted hazelnuts, no one leaves La Ciccia unsatiated. “Fantastic,” raves Infatuation, while Condé Nast Traveler says, “Even the simplest dishes make a lasting impression.” Italian cuisine has such extraordinarily nuanced diversity, and so we are looking forward to experiencing Sardinian cuisine and learning more about it from head chef is Umberto Herrera, who has worked at La Ciccia since it opened, and sous chef Edilberto Martinez, who is likewise a 17-year veteran. See you there!
About the Hosts:
Umberto Herrera
Head Chef
Hailing originally from Veracruz, Mexico, Chef Umberto Hererra has been with the La Ciccia team for two decades, working closely with celebrated chef Massamiliano Conti. After La Ciccia's change in ownership, he now officially serves as their new Head Chef.
Edilberto Martinez
Sous Chef
With over 25 years of cooking experience, Honduran Chef Edilberto "Eddie" Martinez honed his craft at Verona Pizza for over 20 years before joining the new team at its reinvented self, La Ciccia. He now works closely with Head Chef Umberto Herrera in the restaurant's new phase of life.
Julio Garcia
Sous Chef
Originally from Pueblo, Mexico, Chef Julio Garcia was the head chef for the Latino conversion program off of 19th St. in San Francisco. He has worked at numerous accomplished restaurants over the years, using his skill as a very accomplished cook and chef to prepare many different varieties of cuisine.
The Lineup
Courses #3, #4 & #5 will be individually plated; courses #1 & #2 will be served family-style. This menu will be Egg, Peanut & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Arugula Burrata Salad
anchovy, truffle oil dressing, shaved pecorino
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Spicy Octopus Stew
baby octopus, tomato base, basil oil
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Seafood Spaghetti
tomato sauce, smoked sturgeon, fresh spaghetti
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Seared Lamb Tenderloin
saba, market fresh vegetables
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Chocolate Panna Cotta
house made chocolate panna cotta, honey, roasted hazelnuts
La Ciccia
291 30th St
San Francisco, CA 94131
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, La Ciccia will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Anchovy Oil in Course 1, Baby Octopus in Course 2, Smoked Sturgeon in Course 3 and Lamb in Course 4. Substitutions will be provided.
- Pescatarians: There is Lamb in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 3. Substitutions will be provided.
- Dairy:
• Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 1. Substitutions will be provided. Goat's Milk Cheese is in Course 1. Substitutions will be provided. Sheep's Milk Cheese is in Course 1. Substitutions will be provided.
- Shellfish: There is Octopus in Course 2. Substitutions will be provided.
- Fish: There is Anchovy Oil in Course 1 and Smoked Sturgeon in Course 3. Substitutions will be provided.
- Eggs: This menu is egg-free.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Hazelnut in Course 5. Substitutions will be provided.
- Alliums: There are alliums in Course 2, Course 3, Course 4. Substitutions will not be provided.
- Mushrooms: There is Truffle in Course 1. Substitutions will be provided.
- Soy: This menu is soy-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
