Rotzo Sicilian

Fresh squid caught in the Genkai-nada Sea arrives in the evening. Without washing it in saltwater, we simply remove the debris and grill it whole with the innards. The squid's ink adds an indescribable aroma. The charm of a trattoria felt in Sicily is embodied here.

Fresh sardines, which is very important here, I know. In Rotzo, about 3 kilograms of sardines arrive almost every day. We quickly fillet them as much as possible, coat them in flour, and bake them in a fragrant iron frying pan. Then we simmer them with fennel broth, sardines, pine nuts, and raisins until done. The thick spaghetti, 1.9 mm, is finished to absorb the sauce. Once the final breadcrumbs are added, it creates an overwhelming experience that lightly transcends culture, upbringing, and nationality.

This is the specialty of Palermo. Street food. You can eat it sandwiched in bread or enjoy it while walking around the city, crispy and delightful. At Rotzo, many people order this before looking at the menu. Cheers with panelle and beer, and then ponder what to eat today. After much deliberation, you place your order. Then, you consult with the staff about wine to pair with it.

The origin is from the Roman word 'caupona'. It is a traditional Sicilian preserved food. The eggplant is thoroughly deep-fried to remove moisture and then marinated sweet and sour. The rich flavor is truly Sicilian. It will serve as a litmus test when considering the compatibility of the dishes from Rotzo Sicily with your customers' taste preferences.

Sicilians love boiled eggs. There are even places that serve only boiled eggs as appetizers. This dish simply marinates boiled eggs in a rich, hot tomato sauce centered around tomato paste. It's a dish that showcases Nakamura's ability to add magic to everyday ingredients.

Originally a traditional sausage from central Italy, Emilia-Romagna. And this is just sliced by an affettatrice. Don't underestimate it. Squeeze plenty of lemon on it, and it becomes a terrifying snack that makes the wine flow endlessly. Please soak it thoroughly with lemon.

Packed with nutrients, there are solo diners who eat this and drink wine quickly before heading home during the summer heat. Seasonal greens are stir-fried and then covered to steam slowly. Finally, drizzle with fragrant Planeta extra virgin olive oil, and it's ready to serve.

This dish was served to me as soon as Chef Nakamura returned from Sicily. The fish is filleted and marinated in coarse salt for about five hours. One might say it resembles 'fish prosciutto.' It features a firm texture and a rich umami flavor. The sweetness of seasonal fruits is combined with it. This appetizer is filled with memories, enjoyed with the subtle sweetness of fruits like small summer citrus, Kyoho grapes, pomelo, and figs, paired with the saltiness of the fish.

The most popular appetizer at Rozzo for eight years running. A whole, melt-in-your-mouth buffalo mozzarella from Campania. Generously topped with the crisp, acidic cherry tomatoes from Mr. Okazaki. The delicious juice from the tomatoes melts into a happy sauce that envelops the mozzarella. You must try it at least once.

The excellent red meat tuna selected by Suguru from Misaki Maruichi is gently boiled at low temperature and marinated in olive oil. Sometimes, it has been served with fig jam 'Marmelata' on the side. This time, the celery root is cut into thin strips and lightly sweetened with apple vinegar.

Recently, there are many fixed options. Thick shiitake mushrooms for steak, small onions, and ancient lotus root from Narita, Chiba. The shiitake mushrooms are of course delicious, but the crunchy ancient lotus root is a must-try. The batter is thin and has a crispy texture.

A variety of leafy vegetables carefully wrapped in wet newspaper and delivered with great care from the Atsumi Peninsula in Aichi, served generously in a bowl. Enjoy the freshness with a dressing made from various herbs. This has been a popular menu item since the opening.

Yes, yes. A platter of ham and salami. There's nothing else to explain.

Swordfish cut into dice, mixed with pine nuts and raisins, and generously squeezed with lemon and orange. The resulting paste is wrapped in thinly pounded swordfish, coated with breadcrumbs, and baked in the oven. It might be hard to explain well. Originally a 'mock' dish conceived by poor Sicilians, it certainly has a reason for its enduring popularity. Experience the delightful crunch of the toasted breadcrumbs and the sweetness of citrus and raisins that wafts through your nostrils. Enjoy the substantial deliciousness that comes from the layers of necessity in life.

I've had a relationship with the Misaki fish shop 'Maruichi' for about 15 years. To me, it's more than just a fish shop; it's a living 'story.' 'One day when you guys open your shop, I'll keep sending you the best tuna.' Thank you, Nobu. This time, Ei is doing a great job. The tuna, grilled to a rosy finish, is served on a bed of sweet and sour onions and carrots. And in Sicily, there's an inseparable mint sauce with the tuna. It positively enhances the aroma of the tuna's fat and its iron-like flavor. Why is this price for such a size? All thanks to Maruichi.

Last year, I visited Hirata Farm and was overwhelmed by everything. Kinka pork is exclusively handled here in Japan. The Kinka pork, roasted in a chunk, goes back into the oven with a sauce made from cauliflower that has been lightly cooked down. It has a rich gelatinous texture full of the deliciousness of the plump pork. The flavor of the fat is exquisite. Sicily produces huge cauliflowers, which are used abundantly in pasta sauces, soups, salads, and various other dishes.