Variante

An assortment of small appetizers to enjoy various types of otsumami as the first appetizer for customers who only drink alcohol.

A simple potato salad in Piedmont style, known as Russian-style salad, mixed with homemade mayonnaise. Perfect as a side dish for drinks.

A refreshing salad with scallops, celery, cherry tomatoes, and purple spring onions typical of Southern Italy

Salad originating from the noble Gonzaga family in Mantua, Lombardy, with chicken, treviso, oranges, and more.

In Italy, there are salads made with rice or dried bread soaked in vinegar, but this salad uses spelt wheat (farro)

Caprese salad made with burrata cheese, sometimes with ingredients other than tomatoes

A dish where lean sardines are stuffed with a filling made of plenty of cheese, breadcrumbs, raisins, pine nuts, and other ingredients to make them look delicious, then sandwiched and baked. A variation of the classic dish Beccafico, a staple in Southern Italy.

These are made by wrapping semi-hard mozzarella in a paste made from eggplant and cheese, then baking it. Served with a spicy sauce made from Calabrian chili peppers, red bell peppers, and tomatoes.

Traditional dish from Piedmont made by mixing grated potatoes with salami or homemade sausage, shaping into dumplings, boiling, and finishing with sage butter and guanciale.

Pork meatballs stuffed with onions and cheese, simmered slowly in tomato sauce, a popular appetizer from Southern Italy that pairs well with white and red wine.

Oven-baked appetizer of sausage wrapped in beef, served with red wine - or recommended as a main dish

Photo is a gratin of spring vegetables Ribollita using seasonal vegetables Reboil (Re = again Boil = boil) Mama's economical Italian-style simmered vegetables bread porridge

Baked in the oven with simmered meat, such as Margherita-style, with daily variations. Prices start at 850 yen.

At the restaurant, we offer a variety of handcrafted pasta dishes, but at the bar, we use the dried pasta "Campofilone," which is made with eggs that have won a gold award in Italy and has a texture similar to handcrafted pasta.

AOP oil with the flavor of small Asari clams sautéed in aglio e olio peperoncino using lard and olive oil. All pasta dishes are served in half-size portions.

A traditional pasta dish from the Amatrice region of Abruzzo, made with onions, pancetta, tomatoes, and plenty of black pepper. While our recipe differs from the local 'ricetta' (recipe), we add Calabrian 'nduja to add depth to the flavor. All pasta dishes are served in half-size portions.

This pasta dish from the Lazio region is said to be the precursor to Carbonara and Amatriciana. It is made with red onions, pancetta, and Pecorino cheese (without onions). When eggs are added, it becomes Carbonara, and when tomatoes are added (without cheese), it becomes Amatriciana. All pasta dishes are served in half portions.

A simple pasta dish with tomato and cream sauce that pairs well with both white and red wine. All pasta dishes are served in half-size portions.

A classic pasta dish with mushrooms in a creamy sauce. Can be customized to be an oil-based pasta upon request (-150 yen). All pasta dishes are served in half-size portions.

A traditional pasta from Campania region with anchovies, capers, and olives in a slightly spicy tomato sauce. All pasta dishes are served in half-size portions.

Pasta made simply with high-quality fish sauce (Colatura) from the Campania region, perfect as a snack with alcohol. All pasta dishes are served in half-size portions.

Pasta kneaded with squid ink, topped with plenty of Sardinian cuttlefish ink. All pasta dishes are served in half-size portions.

This Calabrian-style Cacciatore, known for its spicy dishes, is marinated and cooked in a brine that includes pickled chili salami and other ingredients.