ORANGE COVO
オランジェ コーヴォ
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A hidden pizza restaurant with a unique texture that captivates
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Menu
All-you-can-drink course menu for 2.5 hours.
3 hours all-you-can-drink course, same as 2.5 hours course.
It is said that the amount of saliva in Japanese people is low, only one-third of that of Westerners. Therefore, instead of making the dough exactly as learned in Italy, we uniquely developed a moist dough that matches the saliva amount of Japanese people. Normally, the process of stretching the dough involves rotating it about 5 to 10 times, but at our shop, due to the strong elasticity of the dough, we stretch it while rotating it more than 30 times. Additionally, to prevent the dough from becoming too hard, we adjust the baking spots multiple times, so at night we basically bake only one piece at a time. This elasticity creates a chewy texture, while the baking method produces a fluffy texture.
A classic pizza with buffalo mozzarella, basil, and Parmigiano. The tomato sauce used has a unique serial number for each one.
Topping rucola on the classic Margherita
Classic Margherita topped with arugula and prosciutto
Buffalo mozzarella, gorgonzola, taleggio, parmesan, basil, honey (optional) create a sweet and salty flavor that perfectly matches the chewy texture of the dough.
A refreshing and fresh pizza using mini tomatoes instead of tomato sauce, with mini tomatoes, buffalo mozzarella, basil, and Parmigiano.
A pizza recommended for anchovy lovers, featuring the perfect balance of the saltiness of anchovies and the acidity of capers, along with anchovies, capers, buffalo mozzarella, garlic, oregano, and basil.
A pizza generously topped only with seafood, including squid, octopus, scallops, shrimp, anchovies, capers, and without basil cheese.
Peeled shrimp, mascarpone, basil sauce, buffalo mozzarella, Parmigiano. Our only basil sauce pizza topped with creamy mascarpone and peeled shrimp.
Chicken egg, bacon, mushrooms, pepper, buffalo mozzarella, parmesan, basil. The most popular pizza among men. A slice to eat with a runny soft-boiled egg.
A slice generously topped with prosciutto (cured ham), buffalo mozzarella, Parmigiano, and arugula, cut just before baking.
Ground meat (beef and pork), water buffalo mozzarella, camembert, parmesan, cherry tomatoes, balsamic sauce, a juicy pizza with fragrant ground meat roasted in a basil oven, where the meat juices blend with the cheese.
Bell pepper, okra, baby corn, etc.
Soy sauce-based marinade with the tanginess of mini tomatoes.
Taleggio, Pecorino, Gouda, Ubriaco di Amarone, etc.
Marinated small sardines topped with Parmesan cheese.
An appetizer of fresh arugula wrapped in prosciutto, served with an anchovy and tomato sauce.
Figs, cranberries, bunch grapes, etc.
Black olives, olives with anchovies, olives with prosciutto
Arugula salad generously topped with sweet and sour balsamic sauce and Parmesan.
The richness of buffalo mozzarella and the refreshing acidity of tomatoes.
A platter of homemade pâté with prosciutto, asparagus, and gorgonzola
Prosciutto (24 months aged raw ham), Gorgonzola, Asparagus
Crackers made by slowly baking thinly sliced pizza dough in the low-temperature part of the oven for 4 to 5 hours.
Please enjoy with chorizo, parsley, coarsely ground sausage, either boiled with easily falling-off bone or oven-baked with a fragrant char.
A generous platter of ham overflowing with prosciutto (24-month aged raw ham), salami, and mortadella.
Northern Italy, Piedmont region, sparkling white, sweet. Main variety: Moscato Bianco, with a rich muscat aroma and a sweet, refreshing taste. Made from 100% Moscato Bianco, this is a world-famous sweet sparkling wine.
Northern Italy, Veneto region, sparkling white, dry. Main variety: Prosecco. A versatile sparkling wine suitable as an aperitif or with meals. It has a bright straw color, fine bubbles, and an aromatic flavor reminiscent of fresh apples.
Central Italy, Lazio region, fresh, dry, main variety: Malvasia. A strong and vibrant aroma of fresh fruits is pleasant, with acidity and fruitiness harmoniously balanced for a refreshing taste.
Central Italy, Umbria region, rich, dry, main variety: Grechetto. The vineyards in the region are embedded with fossilized shells over 2 million years old, and the subtle saltiness derived from this natural environment adds depth.
Southern Italy, Puglia region, medium to full-bodied. Main variety: Primitivo. Lively tannins and a smooth mouthfeel. Clean and fresh finish. A high-quality taste that well expresses the strength of Primitivo.
Northern Italy, Veneto region, full-bodied. Main grape variety: Corvina. This wine is made using the pomace of Amarone, which is produced by soaking dried grapes with increased sugar content, resulting in a wine with elevated alcohol content and enhanced flavor when tasted.
Northern Italy, Emilia-Romagna region, slightly sparkling red, dry. Main variety: Lambrusco, one of the representative wines of Emilia-Romagna. A slightly sparkling red wine that pairs well with prosciutto and pizza. It has a mild fizz and is a dry wine that is appreciated by women.
Northern Italy, Piedmont region, sparkling white, sweet. Main variety: Moscato Bianco. This is a representative sweet sparkling white wine of Italy. A classic for toasting in Italy.
Northern Italy, Veneto region, sparkling white, dry. Main variety: Glera. Prosecco is a representative casual sparkling wine of Italy. Aromas of white peach and white flowers, with a hint of bitterness, fruity and dry.
Central Italy, Lazio region, dry. Main variety: Malvasia. A strong and vibrant aroma of fresh fruits is pleasant, with acidity and fruitiness harmoniously balanced for a refreshing taste.
Northern Italy, Friuli region, dry, fresh, main variety: Friulano. It has a juicy and plump fruit flavor reminiscent of fresh peaches, with a pleasant bitterness.
Central Italy, Abruzzo region, dry. Main variety: Trebbiano Toscano, with strong acidity and a crisp taste. Characterized by a golden color and a honey-like aroma. Refreshing and easy to drink, with a fresh dry finish.
Northern Italy, Friuli Venezia Giulia region, dry. Main variety: Pinot Grigio. It is said to pair well with Japanese cuisine, a crisp and dry white wine.
Southern Italy, Sicily, dry. Main varieties: Grillo, Viognier. A blend of Grillo and Viognier. The wine has a solid body while also possessing a high aroma with a floral scent reminiscent of white flowers.
Northern Italy, Piedmont region, dry. Main variety: Cortese. A specialist that only produces white wine. It has a crisp acidity and fruity aromas reminiscent of apple, pear, and grapefruit.
Southern Italy, Puglia region, medium to full-bodied, dry. Main variety: Primitivo. Lively tannins and a smooth mouthfeel. Clean and fresh finish. A high-quality taste that well expresses the strength of Primitivo.
Northern Italy, Piedmont region, medium to full-bodied. Main variety: Barbera. A red wine made exclusively from selected Barbera grapes, aged in oak barrels. It has a deep, rich aroma and a luscious flavor reminiscent of ripe fruits.
Central Italy, Abruzzo region, medium to full-bodied, dry. Main variety: Montepulciano. A representative wine of Abruzzo. The most commonly consumed Italian wine by Japanese people as table wine. Montepulciano is a variety that does not easily produce acidity and astringency.
Southern Italy, Sicily, medium to full-bodied, dry. Main variety: Nero d'Aola, a Sicilian wine. The southern varieties have less tannin, making them easy to drink even when chilled. A rich red wine packed with the intense flavor of Nero d'Aola.
Northern Italy, Piedmont region, medium-bodied, dry. Main variety: Dolcetto has a strong fruit flavor, low acidity, and high tannins. The slight bitterness felt in the aftertaste stimulates the appetite. Pairs well with pizza.
Central Italy, Tuscany, full-bodied, dry. Main varieties: Cabernet Sauvignon 70%, Cabernet Franc 30%, aged in barrels for 12 months. Deep ruby color, ripe red fruit, spicy with hints of cocoa aroma. Tannins spread evenly in the mouth, a rich Bordeaux-style wine.
Northern Italy, Veneto region, full-bodied, dry. Main grape varieties: Corvina. The unique method using dried grapes with increased sugar content creates distinctive aromas, flavors, and a deep 'umami'. It is characterized by the taste of dried fruits like plums and raisins, and ripe red cherries at the finish. There are not many dishes worldwide that have 'umami', but Amarone is rare.
Rock and water mix is 110 yen off
Rock and water mix is 110 yen off
Rock and water mix is 110 yen off
A cappuccino taught by the Italian cappuccino champion, enjoyed by eating the milk foam while drinking.
A hot drink made with steamed milk and flavored syrup. Flavors: caramel, hazelnut, white chocolate, banana, strawberry, blueberry, double berry.
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