Majikamento

We offer traditional handmade pasta that the chef learned directly on-site.

Croxetti di Varese Ligure〈Traditional pine nut sauce Croxetti, shaped by the artisan Picetti from the small mountain town of Varese Ligure〉This round pasta has a history of over 200 years, stamped with the designs of the historic mold artisan Pietro Picetti from the small town at the foot of the Apennine Mountains in the Liguria region.

◆Tajarin '50 yolks' cut with a knife (Tajarin from Langhe with finanziera) Tajarin (long pasta made with 100% egg yolks and dried) <Rabbit ragù simmered in Piedmont white wine, Arneis> A specialty of the Langhe and Monferrato regions of Piedmont, this rich, thin long pasta is made with flour and egg yolks.

Orecchiette made with burnt wheat and turnip tops, Pugliese burrata, made from scorched wheat and semolina flour, with turnip tops and anchovies. From Foggia, a town in northern Puglia known for its deep holes where wheat is stored.

Passatelli in broth is a specialty from the Emilia-Romagna region, made by mixing breadcrumbs, Parmesan cheese, eggs, and grated lemon zest to create a dough that is extruded using a special tool.

Sardine, finocchietto, raisins, pine nuts, and saffron sauce

Sampe de Gattu (Tuna with Tomato Berry Sauce from the fishing town of Carloforte, Sardinia)

Garganelli with sausage and quail beans in tomato stew sauce

Bolognese made with white wine, simmered with short-horned beef from Urushihara Farm and Azumino free-range pork.

Pappardelle from Umbria, rich in game and mountain delicacies, from the medieval town of Orvieto known for its wild boar artisans.

Umbrichelli, a local specialty pasta topped with shaved black truffles from the region, is a traditional rustic dish from Orvieto, a medieval town that has existed since the Etruscan era. It is a hand-rolled pasta similar to udon, made by stretching each piece by hand.

Trofie with Genoese pesto (Sicilian pine nuts, basil, Parmigiano-Reggiano cheese, garlic)

Ragù of Andarinos lamb and Italian fava beans

Agnolotti del 'Plin' (a traditional stuffed pasta with meat and sausage from the truffle festival town of Alba in the Langhe region) is a traditional stuffed pasta from the southern part of Piedmont, characterized by pinching and sealing the dough at both ends.

Culurgiones (stuffed pasta with a traditional filling of potatoes, pecorino cheese, and mint, served with basil-flavored tomato sauce or lamb tomato stew) is a traditional stuffed pasta from Tortolì on the eastern coast of Sardinia, shaped like a spike of rice. It is a traditional stuffed pasta from the province of Ogliastra in Sardinia, specifically from Lanusei and Tortolì.

Cjarsons di Timau〈Ravioli filled with potatoes, flavored with cocoa, cinnamon, mint, and kallūbe〈A traditional taste passed down for over 200 years at a restaurant in Timau village, located at the foot of the northern Alps in the Carnia region of Friuli-Venezia Giulia. The oldest Cjarsons, a family secret of the Matis family, has been cherished for over 200 years at the restaurant in Timau village. Due to the labor-intensive nature of the dish, it is on the verge of extinction, yet it remains a beloved local specialty of handmade pasta. The Matis family continues to make it to preserve the unique local flavor. We carry on that spirit and make it with care.

Anolini in Broth (Pork, Prosciutto, Chicken)

Fish and Potato Ravioli

A long pasta that is compressed and extruded using a special tool called Torchio, which is passed down in the Veneto region.

Bigoi al Nero (Bigoi made with pea flour, served with a crab umami sauce - Sugo di Granchio, mixed with peas from the fishing town of Chioggia in Venice)

This is a pasta from Monte Sant'Angelo in the province of Foggia, Apulia, cut with a rolling pin that has brass teeth.

Eel in white wine sauce

A special short pasta from Puglia made with a brass palette.

Cavatelli made with a brass palette, served with a tomato stew of Puglian octopus

Tottori-produced wild boar T-bone steak in the medieval atmosphere of the wild boar artisan town of Orvieto

Marinated with the umami fermentation seasoning 'Garum' and spices, inspired by the ancient Roman port city of Ostia, using Azumino free-range pork shoulder, and grilled to perfection.