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Downtown, Cairo, Egypt.
Pomodoro: Possibly the Best Seafood Pasta in Downtown Cairo
Delicious spaghetti in clam sauce is but wishful thinking in Cairo, right? Think again. A hidden restaurant inconspicuously located off Bab El Louk and nearby El Horreya serves the best seafood pasta south of Alexandria. Two years ago, Cairo 360 visited Pomodoro when it was just a baladi street eatery barely occupying more than a hole in the wall. Since then, the restaurant has changed, but it still serves up one of the best seafood meals money can buy in Cairo.
After buying a much more spacious adjoining storefront, Pomodoro shed the tiny plastic chairs and miniature ahwa tables for much more trendy leather chairs and glass tabletops. The red and black colour scheme, warm atmosphere and enticing aromas combine to make an ambiance that is not altogether unlike an upscale pizzeria. Word on the street is that the owner studied culinary arts in Italy, and furthermore he insists on hand cooking each and every plate that comes out of his kitchen. Whatever the truth may be, the attention to detail in the kitchen has certainly satisfied many hungry patrons.
As one can only expect with the burgeoning of a successful business, there have been some modifications to the menu and prices over the last two years. The simple menu contains pasta dishes with either seafood or meat toppings in addition to offering a few sandwiches. The seafood pasta plate starts at 25LE and goes up to 50LE depending on size as well as your choice of ingredients which include calamari, crab, shrimp and clams. We ordered the 35LE shrimp pasta and it was delivered piping hot with shrimp scampi smothered in rich, peppery tomato sauce complete with four good-sized crawfish on the side. The generous portions, herbs, spices and fresh vegetables make for nothing less than seafood heaven. If you cannot decide on ingredients, simply order the seafood pasta combo, and you will receive a smorgasbord of seafood cuisine.
Operating within the same price range, chicken and meat pasta combos are available for those patrons who may not be in the mood for fishy plates. Those looking to avoid meats altogether will enjoy the hearty vegetable pasta (25LE) comprised of carrots, peas, onions, zucchinis, and tomatoes. Still others looking for lighter orders or lunchtime options will find seafood (20LE), shrimp (20LE) and chicken (15LE) sandwiches.
Though the heaping portion of seafood pasta for 15LE that could be ordered two years ago is no longer available, this should by no means discourage you from visiting Pomodoro. You may have to fork out a few more pounds, but you will not have to eat in the street nor use your shirt cuff as a napkin. With a comfortable atmosphere, plenty of napkins, and most importantly scrumptious seafood pasta, Pomodoro remains in a league of its own when it comes to seafood in Cairo.
Despite Egypt’s maniacal love for pizza, it’s still – along with many other Italian specialities – one of the most consistently mistreated dishes amongst Cairo restaurants. In fairness, though, the last few years has seen a rise in pizza specialists – Pizza Mia, Vinny’s Pizzeria, et al – that have tried valiantly, with wavering success, to bring authenticity to it.
The latest to try its hand at the pizza game is delivery-only Pizzinia. After stumbling across its modest, and slightly crude, Facebook page, perusing the menus revealed that the Maadi-based kitchen also churns out traditional pastas as well as some unusual and acutely non-Italian items like Chicken-Shrimp Cajun and Mexican Chicken pastas.
The pizzas come in three sizes; we opted for a Large BBQ Chicken Pizza (40LE), as well as a Chicken Alfredo Pasta (27LE). We were told the food would arrive in twenty minutes – a rather ambitious promise by any standard. As expected, it didn’t arrive in twenty minutes, but thirty – which in fairness is still pretty fast.
The food arrived very neatly wrapped and in practical packaging. The pasta was served in a compartmented box that has separate areas for the pasta, extra sauce and pieces of garlic bread, which comes as standard with all pasta orders.
The Chicken Alfredo Pasta, topped with slices of chicken breast, parmesan cheese, mushrooms and cream sauce, was quite delicious. The portion of chicken was generous, seasoned perfectly and cooked well, while the amount of cheese was proportionate to the rest of the food. Our only problem was the sauce was a bit scarce, as well as being thin and watery.
The BBQ Chicken Pizza, topped with chicken, bell peppers, olives, mozzarella cheese, BBQ sauce and a special Pizzinia marinara sauce, tasted every bit as good as it looked. With an authentic, thin crust and a consistent layer of delicious, molten cheese, the combination of flavours was a simple one, but a satisfying one nonetheless.
While the very notion of BBQ Chicken leans more towards American-style rather than authentic Italian, Pizzinia can still lay claim to making the misleadingly simple dough-sauce-cheese combo that is pizza. The prices are pretty reasonable, the delivery time is fast and the staff are pleasant and efficient over the phone – they even called after the food was delivered to make sure was ok, welcoming our comment about the pasta sauce.