Pepelosso

【Example Course】*The content changes with the seasons, so this is just an example. ●Today's small starter dish ●Two types of naturally leavened Italian bread baked daily in the shop ●Cold dish: Marinated fish specialty from Peperosso, Trieste-style with Western horseradish and milk sauce ●Hot dish: Fish soup ●Handmade pasta 1: Sauce made from all parts of eel, featuring the chewy handmade pasta 'Umbricelli' representing Umbria ●Handmade pasta 2: Brown Genovese from Campania, simmered with plenty of onions ●Main dish: Roasted pigeon from Lacan, prepared in the style of the treasure trove of wild bird cuisine from Marche, served with locust bean sauce and buckwheat polenta ●Sorbet: Apple sorbet from 'Masuni Farm' in Nakano City, Nagano, with beet sauce and Sicilian olive oil ●Dessert: Homemade additive-free panettone with egg yolk sauce ●Coffee: Coffee extracted using a traditional lever espresso machine from Naples or herbal tea made with sage grown in Yachiyo City, Chiba.

[Course Example] *The content may change depending on the season, so this is just an example. ● [Original Prosciutto from Peperosso. A dish of Poggiobonzi served with ripe black figs.] × [Contadi Castardi Franciacorta Saten 2012] ● [Marinated Mackerel aged using a method that reinterprets Edo's fish culture in an Italian way. A sauce made with milk and Western horseradish. Served with a four-leaf clover of happiness.] × [Villa Bucci Villa Bucci Riserva di Verdicchio Classico] ● [Homemade bread fermented using the Italian natural yeast technique called Lievi di Matto. The natural yeast itself continues to connect and is truly the history of Peperosso.] ● [Pumpkin cream from Mantova. A sauce made with balsamic vinegar aged for 25 years. Topped with gold leaf, reminiscent of the former Italian nobility.] × [Castello della Sala Cervallo della Sala] ● [Handmade pasta made with plenty of vegetables grown in our fields in Yachiyo City, Chiba Prefecture. We start from growing the vegetables.] × [Dario Princic Jakot] ● [Handmade pasta using seasonal wild mushrooms and seafood, with the types of mushrooms changing with the season. The mushroom season is not just in autumn. Welcome to the world of wild mushrooms that show different expressions throughout the four seasons.] × [Ridolfi Brunello di Montalcino] ● [Roasted pigeon raised by a local pigeon farmer near Florence, served with a Barolo sauce.] × [Rocche Viberti Barolo Rocche di Castiglione] ● [A selection of homemade aged Italian cheeses.] × [Baglio Curatolo Alini 1875 Marsala Superiore Riserva Storica 3,000ml] ● [Sorbet made from natural wild raspberries from Okayama Prefecture] × [San Giusto a Rentennano Vin Santo] ● Peperosso's Panettone. Egg yolk sauce. ● A selection of traditional Italian tea sweets.

Course Example: *The content changes with the seasons, so this is just an example.* ● Today's small starter plate ● Two types of naturally leavened Italian bread baked daily in the shop ● Cold dish: Specialty marinated fish from Peperosso, Trieste-style with horseradish and milk sauce ● Warm dish: Fish soup ● Handmade pasta 1: Sauce made from all parts of eel, a representative of Umbria, served with chewy handmade pasta called 'Umbricelli' ● Handmade pasta 2: Brown Genovese from Campania, stewed with plenty of onions and meat ● Main dish: Traditional thick main dish from Tuscany, known as Bistecca, served with a sauce called 'Sugo' made from simmering bones ● Sorbet: Apple sorbet from Masuni Farm in Nakano City, Nagano Prefecture, with beet sauce and drizzled with Sicilian olive oil ● Dessert: Homemade additive-free Panettone with egg yolk sauce ● Coffee: Coffee extracted using a traditional lever espresso machine or herbal tea made with sage grown in Yachiyo City, Chiba Prefecture.