Dolce Uvita

THE SMALL RESORT | BAHIA BALLENA, UVITA DE OSA, COSTA RICA

Entry-header image

Category: Italian Restaurant

Let’s Talk About REAL Spaghetti alle Vongole!

Italia, Italian Restaurant


You know that moment when you bite into perfectly cooked spaghetti tangled with briny clams and think “THIS is what Italy tastes like”? That’s Spaghetti alle Vongole for you – and trust me, there’s SO much more to this dish than meets the eye!

You know that moment when you bite into perfectly cooked spaghetti tangled with briny clams and think “THIS is what Italy tastes like”? That’s Spaghetti alle Vongole for you – and trust me, there’s SO much more to this dish than meets the eye!

The Real Deal Story 📚

Picture this: 18th century Naples, fishermen coming back to shore with their nets full of fresh clams. What do you do when you’re tired, hungry, and have the best seafood right in front of you? You create magic! This wasn’t some fancy restaurant invention – it was pure street food genius from the working-class neighborhoods of Naples.

The Secret’s in the Technique ✨

Want to know what separates the pros from the amateurs? It’s all about timing and respect for the ingredients. You’ve got to let those clams breathe in wine, cook your pasta JUST until al dente, and then – here’s the magic – toss everything together with that starchy pasta water. The mantecatura (that’s the tossing technique) is what makes it silky and perfect.

White vs Red? 🤔

You’ll see both versions – “in bianco” (white, no tomatoes) and “in rosso” (with cherry tomatoes). Purists will tell you white is the only way, but honestly? Both are legit. Just pick a lane and commit!

The beauty of this dish is that it captures everything we love about Italian cooking: simple ingredients, perfect technique, and flavors that transport you straight to the Italian coast. When done right, it’s not just dinner – it’s a little vacation on a plate!

What Actually Goes In It? 🛒

Here’s where people get it WRONG all the time. The authentic version needs:

  • Fresh clams (vongole veraci if you can find them!)
  • Quality spaghetti
  • Good olive oil (preferably from Campania)
  • Fresh garlic
  • Fresh parsley
  • Dry white wine
  • Maybe a tiny bit of chili if you’re feeling spicy

That’s it. Seriously. No cream, no butter, definitely NO CHEESE (I see you reaching for that Parmigiano – stop right there! 😱)

Don’t Be THAT Person 🙄

Please, for the love of all that’s holy in Italian cuisine:

  • Don’t use dead clams (if they don’t open, they’re done for)
  • Don’t burn the garlic (bitter = bad)
  • Don’t overcook the clams (nobody wants rubber)
  • And again, NO CHEESE! This isn’t a carbonara!

🍽️ Come and taste the true essence of Italian cuisine at Ristorante Italiano @DolceUvita! Whether you’re craving homemade pasta, traditional sauces, or authentic regional flavors, our dishes are crafted with love, passion, and top-quality ingredients. Treat yourself to a unique culinary experience in the heart of Costa Rica’s southern Pacific coast. 🌴✨
👉 Check out our full menu and discover your next favorite dish: https://foood.app/dolceuvita

Risotto giallo con OssoBuco

Italian Restaurant

History reports that this dish was tasted in Milan since ancient times, although the slightly more enriched version, the one with tomato sauce, appeared on Milanese tables around the 18th century.

Meanwhile in 1891, Pellegrino Artusi wrote about Oss Buss in his famous gastronomic book “Science in the kitchen and the art of eating well” as a dish that only the Milanese knew how to cook to perfection.

But what exactly is it all about?
The ossobuco is a cut of the rear shank (although the front part can also be used) generally about 4 cm thick, which is characterized by the central bone with marrow inside, fatter but extremely tasty.

While the first official recipes for saffron risotto had already been codified during the nineteenth century, the pairing – now practically indissoluble – of ossobuco with intense flavour yellow rice also made its way.

The fat in this dish is of fundamental importance: it is not only present in the marrow, but also in the butter with which the risotto is cooked and creamed.

Pellegrino Artusi, in fact, was the first to speak of the use of white wine to degrease the recipe a little, making it even more appetizing.

This dish goes perfectly with a full-bodied red wine such as Nebbiolo or Primitivo.

You can taste the original italian dish in our Italian Restaurant, by booking at least one day in advance.

Il Nocino

Italian Restaurant

Nocino is much more than a walnut alcoholic drink.

It is a distinctive Italian liqueur made with unripe walnuts that are still soft in their green husks: the many recipes used to prepare it are handed down from generation to generation.

The walnut, still green, is left to macerate in alcohol for 4 months, then the syrup, which in some regions is made with white wine and in others with water, is added to the liqueur and left to rest for a further two months.

It’s spicy, sweet but slightly bitter, and delicious.

With its strong and aromatic taste, it will be a pleasure to enjoy it after an generous dinner thanks to its digestive power!

The best way to serve it is neat, at 16-18 °, as a digestive at the end of a meal.

You can find the traditional

Nocino is much more than a walnut liqueur.

It is a distinctive Italian liqueur made with unripe walnuts that are still soft in their green husks: the many recipes used to prepare it are handed down from generation to generation.

The walnut, still green, is left to macerate in alcohol for 4 months, then the syrup, which in some regions is made with white wine and in others with water, is added to the liqueur and left to rest for a further two months.

It’s spicy, sweet but slightly bitter, and delicious.

With its strong and aromatic taste, it will be a pleasure to enjoy it after an abundant dinner, thanks to its digestive power!
The best way to serve it is neat at a temperature of 16-18 °, as a digestive at the end of meals.

You can find the original Nocino in our Italian Restaurant @DolceUvita.

Tagliatelle rosa with zola and walnut sauce

Italian Restaurant

Very refined dish with a strong and full taste.
The tagliatelle are homemade according to the Italian tradition: eggs, flour, EVO (Extra Virgin Olive Oil), salt and water to adjust the hardness of the dough.
The coloring is given by using steamed beetroot.

The dressing is a combination of cream, gorgonzola and coarsely shredded walnuts.

This dish is excellent with a delicate red wine like our Tegole (100% Sangiovese grape).

Italian Wine

Italian Restaurant

“Wine is proof that God loves us and wants us to be happy” (cit.)

In Italy the most widespread vines are among the reds Nebbiolo, Sangiovese, Barbera, Primitivo and Montepulciano; among the whites Trebbiano, Vermentino, Vernaccia, Moscato and Malvasia.

Italy is one of the countries with the largest number of native vines. In Italy, 545 wine vine varieties are currently (2019) registered.
Worldwide there are more than 1300 wine varieties alone.
This gives an idea of how rich and complex the Italian wine world is.