MACARONI
酒飲めイタリアン マカロニ
คะแนน
รีวิว
เมนู
Even Italians, who take their time with meals, can't wait 30 minutes for the Primo (first dish of pasta), so they first enjoy the 'appetizers'. Enjoy popular menu items such as Zeppole, chicken liver pate, and Parma ham with delicious drinks.
For single orders, 1500 yen; without ordering both primo and secondo, 1800 yen per serving
Chef's special open omelette. In Italy, known as 'mare e monte', the best combination of 'seafood and mountain food'.
The chef's origin story, who went to Rome to learn the authentic Carbonara, and it is one of the signature dishes of the restaurant. The Roman style does not use heavy cream. The chef's skill shines through by further cooking the Carbonara while keeping it hot.
Of course, the Genovese paste is made with a large amount of basil kneaded into homemade noodles, creating a Genovese sauce with an unprecedented amount of basil.
The chef's roots in learning authentic carbonara in Rome and one of the signature dishes of the restaurant. The Roman style does not use heavy cream. The chef's skill shines through by further cooking the carbonara while keeping it hot.
Italians, who take their time with meals, can't even wait 30 minutes for the primo (first dish of pasta), so they first enjoy the 'appetizers'. Enjoy popular menu items such as zeppole, chicken liver pate, and Parma ham with delicious drinks.
For individual orders, 1500 yen, and for orders without a primo and secondo, 1800 yen per serving
Chef's special open omelette. In Italy, known as 'mare e monte', the best combination of 'seafood and mountain food'.
The chef's roots in learning authentic carbonara in Rome and one of the signature dishes of the restaurant. The Roman style does not use heavy cream. The chef's skill shines through by further cooking the carbonara while keeping it hot.
Of course, Genovese paste is used, and a large amount of basil is kneaded into homemade noodles, creating a Genovese dish with an unprecedented amount of basil.
The chef's origin story of going to Rome to learn the authentic Carbonara, which has become one of the signature dishes of the restaurant. The Roman style does not use heavy cream. The chef's skill shines through by further cooking the Carbonara while keeping it piping hot.
まゆ
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