Update 1:
There are times when you’ve enjoyed a bite of food that is so great, you almost don’t want to try it again, for fear that it’s not as good as before and your impression of a restaurant becomes tarnished. So there was initially some hesitancy in thinking about returning to La Ciccia, this quiet, seemingly simple Sardinian restaurant in an unassuming part of town. After all, the last time we were here, it was something sublime.
As we walk in, it is as warm and charming as before. Run by the husband-and-wife duo of Chef Massimiliano Conti and Lorella Degan, Lorella welcomes us as an Italian grandma might welcome her grandchildren in from the outside cold to sit and enjoy some food at dinner time. 
Calamareddusu Arrustiusu cun Frabiga (Roasted Monterey Calamari, Basil Oil, Greens):
Perfectly cooked, tender Calamari with a light chew. There was an incredible infusion of flavor where sometimes Calamari and Octopus might come off as bland (with just a taste on the outside), but somehow Chef Conti performs magic on the Calamari. The Basil Oil was a perfect complement and the simple Greens were extremely fresh and vibrant, tasting like they were just delivered from the local farmers market (not an afterthought). 
(Special) Rigatoni & Veal Ragu (Veal Ragu, Prosciutto, Olives, Ricotta Salata):
A fitting dish for La Ciccia: Slow stewed Veal Ragu that imparts such a depth of flavor that can only be gotten from this type of cooking. It is satisfying. It’s meaty. Perfectly balanced in flavors, it is one of the best Ragu Pastas I’ve had since Leo Bulgarini’s! It is that good, and better than any of the variations on Meat Ragu at more celebrated places like Felix.
Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti, Spicy Oil, Garlic, Cured Fish Roe):
And then it arrived. The dish that when we ate it last year, was so stunning, so transformative, that I was scared that it was merely a dream; an illusion that would never reach the same heights again. Taking a bite…
If you were ever skeptical or curious about what Japanese Chemist Kikunae Ikeda was talking about, when he first described the 5th basic taste known as “Umami,” then look no further than this dish:
As the first bite hits your mouth, a wave of incredible happiness washes over you. You may have had Bottarga (Cured Fish Roe), but nothing like this. It is a pure flavor bomb of beautiful brininess, fragrant Garlic, a light spiciness, but something much more.
It is elemental. I was literally drooling while eating this dish. It was mouthwateringly awesome. Before I knew it, I found myself slurping long strands of the perfectly al dente Handmade Spaghetti as if I was eating Ramen. But I didn’t care, because by then, I was staring at an empty plate and looking longingly at the other half across the table.
JUST SO GOOD!
One of the greatest plates of Pasta we’ve ever eaten, and this one dish made the entire San Francisco trip worth it! Yes, that’s how incredible this was! 
(@PorkyBelly @paranoidgarliclover @TheCookie @Ns1 @A5KOBE @CiaoBob @J_L @BradFord @beefnoguy and others)
Or, my reaction told via emojis:
(Special) Suckling Pig Brasato:
When we heard our waiter say the words, “Suckling Pig…” I instantly blurted out “OK.” 
Chef Massimiliano was making a special this evening doing a Brasato of Suckling Pig(!). However it wasn’t going to be roasted (as my mind instantly thought of the sublime Roasted Suckling Pig we had at Monterey Palace), but done in a Brasato-style preparation.
Taking a bite: Spoon tender, succulent, luscious meaty morsels of Suckling Pig, slow braised for hours in a Tomato, Saffron and Mushroom Sauce.
It was INCREDIBLE!
I normally try to limit carbs, but we demolished our complimentary basket of Bread sopping it up in this amazing Suckling Pig Brasato Sauce! It was ridiculous how good this was!
Roasted Artichokes:
The Suckling Pig Special came with a side of Roasted Artichokes which were nicely cooked and tasty.
Service is warm and relaxed, and ambiance-wise it’s as quiet or loud as the guests are; generally moderate noise levels at most.
La Ciccia continues to impress with its stunning menu of Sardinian dishes. Chef Massimiliano Conti may not be some world-renowned Michelin starred personality, but his cooking delivers so much joy and satisfaction that that alone is reason enough to celebrate.
From the delicious Prupisceddu in Umidu cun Tomatiga (Baby Octopus Stew in a Spicy Tomato Sauce), to the Calamareddusu Arrustiusu cun Frabiga (Roasted Monterey Calamari, Basil Oil, Greens), and outstanding Pastas like the Rigatoni & Veal Ragu (Special), and the Suckling Pig Brasato (Special), La Ciccia is already more enjoyable than most “celebrated” Italian restaurants we’ve been to in recent years.
But take one bite of their Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti, Spicy Oil, Garlic, Cured Fish Roe), and you will find something so soulful, so moving, so stunning, that all you can do is bask in the moment of pure joy, wish you had La Ciccia in your neighborhood, and begin planning your next trip to San Francisco to experience it all again.
(Thanks again robert @ipsedixit @PorkyBelly @beefnoguy @BradFord.)
La Ciccia
291 30th Street
San Francisco, CA 94131
Tel: (415) 550 8114