Meatball
Polpette
Italian meatballs made from minced meat, breadcrumbs, eggs, cheese, and herbs, typically fried or braised in sauce. Beloved across Italy with countless regional variations.
Mentions
6
on camera
Venues
6
Cities
4
3 countries
Loved
33%
What Secondo Luca says
6 on-camera moments, most recent first.
IKEA· HamburgMixed“Ikea is worth it for the upstairs restaurant, especially the chocolate dessert and the meatballs, but the downstairs bar is disappointing with mostly frozen and reheated products.”
Il menù IKEA senza filtri: cosa funziona e cosa lascia a desiderare
Maccheroni· MilanoSkipped“A modern, expensive restaurant in Brera that self-proclaims its carbonara as the number one in Milan, but the carbonara is just okay — too pale and lacking character — while the butter and parmesan pasta is excellent; the service is good but the prices are excessive, the tables are too small, and the overall experience feels overpriced.”
Maccheroni, la carbonara N°1 di Milano! Siamo andati a verificare…
- IKEA· WoodbridgeMixed
“The creator found the IKEA restaurant upstairs worth visiting for the desserts and lasagna, but the downstairs bistro was disappointing with poor hot dogs, fries, pizza, and cinnamon roll.”
Il menù IKEA senza filtri: cosa funziona e cosa lascia a desiderare
Miscusi· MilanoLoved“Miscusi is a modern pasta chain in Milan with an open kitchen and fresh pasta made in-house, offering good value for money with dishes like carbonara and ravioli cacio e pepe, though some dishes are too salty and the tiramisù disappoints.”
Pastificio dentro al ristorante e prezzi bassi: dov’è il trucco?
- Maccheroni· MilanoSkipped
“The creator found Maccheroni overpriced and disappointing, with a carbonara that did not live up to its self-proclaimed 'number one' status, though the butter and parmesan pasta was excellent.”
Maccheroni, la carbonara N°1 di Milano! Siamo andati a verificare…
“Il Melo Rosso is a hidden gem in Fortunago, an agriturismo that feels like home with incredible homemade food, a beautiful rustic setting, and a strong farm-to-table ethos, though service and temperature could be improved.”
Può un ristorante “normale” diventare una meta? Recensione - Il Melo Rosso