Local Specialties Course

Menu di cucina tradizionale di “Molise”

Molise: a remote, mountainous region where the songs of shepherds echo across the sky

Italy is affectionately referred to as “the Boot,” and nestled quietly into the “calf” area is the Molise Region.
Molise is the second smallest of Italy’s 20 regions, and one of the areas with the lowest population, an isolated region that is little known in Italy, let alone Japan. Separated from the neighboring Abruzzo region after World War II, Molise is Italy’s youngest region, but it has an old local character and history that dates to ancient times. Since then, the region has played an important role as a stopping point for shepherds herding sheep between the Abruzzi and Puglia areas as the seasons changed. Even today, the main industry of the region is raising livestock-not only sheep but also mountain goats, pigs, cattle, and poultry-and the area also produces excellent hard wheat, vegetables, and fruits despite there being virtually no flat land in the region.

Due to the region's historical background, Molise cuisine shares many characteristics with that of Abruzzi, but Molise cuisine has a less-sophisticated, simple old-fashioned style. The simplicity of the Molise food culture contrasts sharply with the more elaborate culinary image of its neighboring regions, making it shine. Still today, the songs of shepherds and the music of their flutes echo across this remote region as if in a fantasy world where time moves slowly. Please enjoy the spring cuisine brimming with the unknown fascination of Molise.
Stuzzichini amuse-bouche of the day
Antipasto freddo (cold appetizer)Porchetta di maialino all’uso di molise con giardiniera
Molise-style cold porchetta (pork roast) of suckling pig with skin
Homemade pickles featuring celery, a famous product of the Molise capital, Campobasso, and salsa verde (green sauce) using the celery leaves.
Antipasto caldo (warm appetizer)Baccala mollicata con mandorle su pure di finocchio
Almond-flavored oven-roasted salted cod in herbed breadcrumbs
Served over fennel, another famous product of Campobasso
Primo Piatto I (first dish I)Gnocchetti di semola ai gamberi di fiume
Biferno River-style old world crayfish (ecrevisse) with fresh tomato and semola gnocchetti
Primo Piatto II (first dish II)Orzotto al fumo
Sannio area traditional smoked guanciale (bacon) and scamorzza
Orzotto barley risotto with spring broad beans
Secondo di Carne (meat dish)Agnello alla montanara
Light stufato mountain-style lamb spezzatino (stew) and wild cicoria with white onion fritters, a famous dish of Isernia
Dolce e Caffe (dessert and coffee)Crespelle molisana con semifreddo di cacio di capra
Stone-ground whole-wheat old-fashioned crepes served with local Cassata-style semifreddo made with mountain goat fromage blanc (creamy cheese) with coffee and sweets

Menu di cucina tradizionale di .......


Courses featuring traditional local specialties from certain regions of Italy
Menu di cucina tradizionale di ......
In Italy, there is no such thing as “Italian cuisine.” All regions of Italy have richly expressive, diverse local specialty dishes that have been passed down to the present day-
so much so that Italian cuisine is said to be a collection of local cuisines. This course takes the style of each time selecting one theme from amongst a certain region or province, district, town, or village to craft a course featuring the traditional local dishes that have been passed down over the generations.

Moreover, in addition to these local cuisines, Italy has many, many unique local varieties of grape-more than anywhere else in the world, and magnificent wines produced from these grapes. Pairing a dish and a wine from the same locality is the ultimate in Italian dining. This course presents the sublime combination of wine carefully selected to match each dish. We provide a list of bottled wine from the region chosen as the theme for the course. Please take this opportunity to sample the deep food culture of Italy created from its history, climate, nature, and people’s hands...
Stuzzichini (amuse-bouche of the day)
Antipasto freddo (appetizer)
2 dishes
Antipasto caldo (pasta, risotto)
2 dishes
Secondo di Carne (main dish)
Dolce e Caffe (dessert and coffee)


Cremona: the city of violins should be known as the capital of beautiful food

Stuzzichini (amuse-bouche of the day)
Antipasto (appetizer)Insalata di rucola e soncino con blu
Salad featuring Rucola and a blue cheese specially produced in Soncino (mache), a local specialty of near Cremona, as well as semidried figs, walnuts, and apples
Primo Piatto (first dish I)Marubini di gallo ruspante ai funghi
Famous local pasta ravioli and various marubini mushrooms stuffed with game fowl pate´ in a butter sauce (May also be served with truffles as an option.)
Primo Piatto (first dish II)Riso e Verza
Italian rice and representative winter vegetable Savoy cabbage feature in this Salsiccia (sausage) minestra (vegetable soup)
A strongly flavored soup that Italian mothers frequently place on the dinner table in winter
Secondo di pesce (seafood dish)Grongo (anguilla finta) in umido con bietola
Stewed conger eel and beets prepared in the same way as the eels that are treasures from the Po River served with polenta boiled with semolina.
Secondo di Carne (meat dish)Bollito Misto
Bollito Misto is a classic boiled meat dish of northern Italy popular in winter (containing beef cheek meat, beef tongue, pork stinco (ham hocks) and delicately vanilla-flavored homemade cotechino (sausage), which originated in Cremona recreated from an old recipe). Mastarda-which also originated in Cremona-salsa verde, and picante provide accents.
Dolce e Caffe (dessert and coffee)Torta Sabbiosa al stracchino
A delicate “sand” cake that crumbles to the touch with a sabbiosa and stracchino cheese sauce with coffee and sweets.

Cremona is famous throughout the world as a town of violin artisans and home to many workshops since the Middle Ages, including the most famous of all, Stradivarius. Beginning in prehistory, Cremona in ancient times was a bustling, strategic military and transportation center for the Roman Empire and, over its long history since then, has placed itself in the midst of conflict without setback. Cremona was also the setting for the prosperity of the Lombard Kingdom-the origin of the name of the Lombardia region-as well as the marriage ceremony between members of two great families of the Duchy of Milan in the Middles Ages, the Sforza and Visconti families, as the city expanded as a Renaissance center for blooming art and culture. One aspect of the city’s food culture is known as “Bassa Padana” (Southern Padano flats). Here amongst the food ingredients born from the blessings of the fertile soil brought by the Po River, together with the region’s cultural history, are ingredients that today represent northern Italy with many that originated in Cremona. From the perspective of its cuisine, which normally does not often attract attention, hidden away in the shadow of the violin, Cremona should be known as the “capital of beautiful food,” which can hold its own with the neighboring regions of Milano and Palma.

Please enjoy the taste of Cremona during the harsh depths of winter.

  • *The photograph is an image.
  • *Making a reservation
     As a rule, reservations are required for parties of five or more, and the Chef’s special course only will be served.
  • *Please feel free to inquire about the courses and prices.
     From ¥6,800: This is our basic style. For further details about course content, please see above.