Went to Massilia on two different occasions. On the first one, we ordered the Buratta e Prosciutto Pizza, Spaghetti Aglio Olio Prawn, and King Prawn Tagliolini. The buratta on the pizza adds nice creaminess to the prosciutto but it needs a pinch of salt to elevate the taste. The prosciutto was made from beef, I honestly prefer the pork one because its taste richness. The aglio olio was unique, it was more saucy than usual aglio olio. The prawn bisque dominated this dish. The prawn was plumpy and perfectly cooked, complimented the al dente pasta well. The tagliolini was very refreshing. Although they maybe using the same prawn bisque with the aglio olio, the freshness of the tomato sauce and sundried tomatoes cut the richness of the prawn bisque. Again, very perfectly cooked prawns and al dente fresh pasta. The other time, we ordered Carnivora Pizza and Spaghetti Carbonara. The pizza dough, the sauce and the topping was perfectly balance and was a party in your mouth. The salami picante was the star amongs the other meat. All made from beef but I have no complaints. The carbonara was a real carbonara, using egg yolk and cheese. The sauce was thick, coating all the spaghetti nicely. It was so cheesy, the yolk was a bit overshadowed. I love cheese, but I want my carbonara to be yolky and creamy too. The pasta needs 30 more seconds in the water, there were some parts that were too al dente to my liking. Don't forget the welcome bread too! Fluffy and airy foccacia bread, paired with smooth and slightly salted butter. Perfect for starter. Overall two very nice experiences dining in Massilia. Will come back for more for sure

11 Apr 2024