Menu : thipikkio

First, I would like to share with you the taste of mamma, Local Cuisine that the chef learned on the Amalfi Coast in Naples. I have a strong feeling that this is the case. Of course, I was surprised by the taste of Mamma, not only the taste of Restaurants locally. For example, when it comes to Neapolitan Genovese, everyone's recipe, taste, and color are different, as well as the pasta that goes well with it. I also hear local moms talking about whether to fry or boil onions. Being able to see Mamma's cooking every day, not just at Restaurants, is an asset that we hope to be able to share with everyone. We also hope that you can enjoy the local flavors and the atmosphere. During lunch time, I want you to enjoy the relaxed atmosphere along the Meguro River, where the sunlight reminds you of the Amalfi Coast, and where you can enjoy your meal while watching the rain without feeling gloomy on rainy days. During dinner time, you can relax without worrying about the crowds. My impression is that there is no such thing as Italian cuisine in Italy, but rather Local Cuisine of each region. The meals served in Naples and Amalfi are surprisingly simple, with many dishes making the most of the ingredients. I think this is simply due to the fact that the ingredients are delicious and we are blessed with a variety of ingredients. Such a simple dish is surprisingly delicious. In Italy, it's about how much flavor can be brought out from simple ingredients. I learned. The dishes, which have been traditionally made at home Restaurants for many years, are not fancy, but they are delicious to the core. This is a dish that makes you think. I aim to create a dish that is full of flavor that I can express only because I learned it locally, and that is deeply nourishing.

Naples and Amalfi are close to Gragnano, the birthplace of pasta, and are areas where many different types of pasta are used at home. In particular, pasta from Gragnano takes a long time to dry and has a chewy texture, but it is also chewy, making it an ideal pasta. This pasta is so solid that once you eat it, you won't be able to eat any other pasta. We use many different types of pasta depending on the dish, so we hope you will be able to experience the compatibility of the pasta and sauce.

I don't know if it's because the Amalfi Coast and Naples are close to Gragnano, the pasta producing area, but I don't make much handmade pasta. However, this sharatieri exists as a pasta that is served with fish and shellfish. If you like chewy texture, please try this. We serve it with clams, scampi pasta, etc.

I think many people are trying wine from Campania for the first time. Although it is not well known in Japan, the Campania region, which includes Naples and Amalfi, has been prosperous in wine production since ancient times. We know from the ruins of Pompeii that wine was drunk. There are many wonderful wines made from varieties such as Aglianico and Piedirosso for red wine, and Greco, Fiano, and Biancolella for white wine. We have a wide selection of wines that will enhance your dishes, so please take this opportunity to try wines from Campagna.

When you think of Naples, scampi is the first thing that comes to mind.It is a pasta that is eaten so often that it is eaten by the most people at our restaurant. This sauce, made with zucchini and cherry tomatoes, is very reminiscent of Naples and Amalfi. Since we start with cherry tomatoes, we think you'll be able to taste the richness and taste of the scampi.

The Amalfi Coast is home to lemons, which feature in many dishes. Lemoncello (lemon liquor) is famous, but lemon is also used in pasta. We also use Riccioli, which has lemon in it, for the pasta. Try the authentic taste of the Amalfi Coast.

This is a recreation of Neapolitan soul food. In Naples, this sauce is always sold at the butcher's shop, and the Neapolitans love it. Enjoy this spicy sauce with bread or as pasta. Be sure to pair this with Aglianico (red wine). It couldn't be a better fit.

This is freshly made and before baking. Grill this and serve. Sausage is also an essential part of Neapolitan cuisine. Of course it's homemade.

A frit that lets you feel Amalfi. Please try pairing it with white wine from Amalfi or Ischia. It goes perfectly with Falanghina, a sparkling wine from Campagna.

A simple but typical Neapolitan pasta made with scampi, zucchini, and cherry tomatoes. This is the most repeated pasta at our store. It's simple, but I think you'll be able to appreciate the depth of the flavor. As for the type of pasta, we recommend paccheri, which has a more southern Italian feel.

This is a typical Neapolitan appetizer called octopus Luciano style, in which red octopus is stewed with cherry tomatoes. Serve with bread. It is a staple dish of Neapolitan restaurants and is a favorite of Neapolitans.

I boil the octopus, press it into a round container, and then slice it. Another name is octopus salami. Enjoy refreshingly with lemon and salt and pepper. You might imagine the taste to be simple, but you can really taste the octopus in this dish.

It's a tomato sauce, but I also use sardine oil called colatura from the Amalfi Coast. Please enjoy the compatibility with the pasta mixed with squid.

Neapolitan Genovese is a sauce made with stewed onions and is a mamma flavor that is made at every home in Naples. Genovese is defined as a sauce made by simmering a large amount of onions, and this is a sauce made by stewing red octopus with onions.

A Neapolitan style sauce made with octopus stewed with cherry tomatoes is paired with orecchiette.

Please try the pasta from Gragnano once. You'll be surprised at the taste and texture. I would also like you to enjoy various short pastas.

Marinated paprika is a classic summer appetizer.

This is it! It is a classic appetizer in both Amalfi and Naples. The local flavor is made with Katakuchi sardines. Use the sourness of vinegar and the taste of hawk's claws. *Some items may not be in stock. note that.

This is a typical Neapolitan appetizer called braised mussels with black pepper. This is one of the best Neapolitan dishes.

Steamed scampi, mussels, octopus, clams, etc. Serve it a little spicy. It's such a popular dish that there's a specialty restaurant in Naples. Although no salt is added, you will feel the salty taste of the fish and shellfish itself, so if you don't like salty tastes, you may want to refrain from using it.

A typical Neapolitan dish made with octopus stewed with cherry tomatoes. Serve with bread as an appetizer. It is available from autumn to spring, but due to the limited amount of stock, it may not be available. 2000 yen~

A sauce made with pork innards simmered in red wine and tomato paste. It's a Neapolitan soul food, and the sauce is always sold at local butchers, and the people of Naples love it. Serve with spicy sauce and bread.

Enjoy the texture too.

Mozzarella cheese is a must in Naples. Enjoy our mozzarella cheese, flown in from Naples every week, with just a drizzle of olive oil. A real Neapolitan taste.

Assortment of Parma Prosciutto (24 months), Milan salami, and Naples salami. Italian salami is currently unavailable, so we use Spanish Jamon Serrano.

We offer marinated and smoked vegetables that change daily.

In Naples, octopus is paired with celery, while in Atrani, on the Amalfi coast, it is paired with wheat and lemon.

Combine the octopus and celery, and enjoy with salt, pepper, and lemon.

Sharatielli is a type of handmade pasta found in the Amalfi region. This is a relatively new handmade pasta that started being made in the late 1970s. It goes well with tomato pasta with fish and shellfish, such as a simple vongole veraci made with cherry tomatoes.

The signature pasta of Naples is pasta with clams. In Naples, they call it Vongole Veraci (real Vongole), not Vongole Bianco or Rosso. Be sure to try the veraci (authentic), which is made with only cherry tomatoes. The cylindrical pasta paccheri, a pasta from Gragnano made with squid ink, also goes well.

A traditional Neapolitan pasta made with stewed beef thighs and onions, this is called genovese in Naples, and is a mamma flavor that is eaten in every household. This pasta uses lots of onions and takes a long time to make. Mamma starts cooking on Saturday night, just in time for Sunday lunch when the whole family gathers after church services. It's not every Saturday, but on Saturday nights, the whole house was filled with the scent of Genovese. Family gatherings may be decreasing in Italy these days, but the unforgettable taste of Mamma in Naples is still there. The taste varies greatly depending on the family, but this is the Genovese from Mammaida in Naples, where I lived.

Pasta sauce with scampi, zucchini, and cherry tomatoes is served with linguine or paccheri. The paccheri in the photo uses pasta from Gragnano, so I think the chewy texture will remind you of the Amalfi Coast.

Tomato sauce with fish and shellfish, also known as pescatore, uses fishing sauce from Cetara on the Amalfi Coast (colatura, sardine oil) to give the sauce richness and depth of flavor. Be sure to try pasta made with colatura.

Genovese in Naples tastes like Neapolitan mamma, while Genovese in the Amalfi region is made with tuna. This is pasta with sauce made with onions and tuna. By all means if you are interested.

Marlin tuna, eggplant, and almonds are combined in the Sicilian style, but by using colatura (sardine oil) from the Amalfi Coast, we have created an Amalfi flavor.

Rigatoni is mixed with a slightly spicy sauce made by simmering pork innards with tomato paste and red wine. In Naples, it is a sauce that is always sold at the butcher's shop and eaten in moderation. Enjoy the authentic taste of Naples.

2800 yen to 3500 yen ◇In Naples, no shellfish is allowed in aqua pazza. Please enjoy authentic Neapolitan aqua pazza made with cherry tomatoes, olives, and more. ◇Aqua pazza made with potatoes and black olives is made on the Amalfi Coast. Don't forget to try the aqua pazza from the Amalfufi coast. Please note that items may not be in stock depending on the weather.

Our aqua pazza is Amalfi's aqua pazza stewed with potatoes and black olives. Aqua pazza is a stewed dish, but there are some that are stewed with just tomatoes, and even stewed fennel and carrots are aqua pazza.

Lamb is sautéed and finished with a sour sauce such as red wine or red wine vinegar. You can enjoy it refreshingly.

Grilled swordfish tuna is simply served with lemon, salt, and pepper. It's simple, but we're sure you'll feel like you're on the Amalfi Coast.

Neapolitan cutlets are pork. Thinly rolled pork is fried in olive oil. Serve refreshingly with lemon. Advance reservations are required.

Amalfi flavor made with lemon zest and lemoncello

A cold dessert that looks like frozen pudding. Please enjoy before it melts.

*Pane e Coperto We charge 500 yen per person for bread and seat fees. *If you have any dietary requests, please feel free to let us know. *Please contact restaurant for the displayed price.