Tradizione Lunch Course

 ◆Amuse Cipolla ripiena◆
A national dish of onions from Piedmont

◆APPETIZER  Risotto with Narazuke, Yamato tea soup◆ 
Fusion of risotto cuisine and traditional Nara cuisine
Narazuke : sake lees pickles
Chagayu : Traditional breakfast in Nara. It is said to have originated here in Konishi-cho, Nara City.

◆PASTA  Pici all’aglione◆
This pasta is a local Tuscan dish and can be eaten around Siena.  We use ripe tomatoes from Maeda Farm at Nara City.

◆MAIN DISH Wagyu beef stew in red wine◆
Traditional stew of Northern Italy.  The garnish is fried taro confit and ‘Susuhorizuke’.
Wagyu : The Inoue beef from Uda Farm at Uda in Nara.
Susuhorizuke : Reproducing pickles from the Nara period.  Yamato mana pickled with chestnut flour, Japanese millet, soybean flour, rice flour, etc.

◆DESSERT Gianduja and Zabajone mousse made with Amazonian cacao◆
Gianduja : A chocolate confectionery from Turin, Italy, made from roasted hazelnuts made into a paste and combined with chocolate.
Zabajone : Mousse-like cream made using egg yolks originating from Italy

◆SWEETS◆
・Amazon Cacao Modica Chocolate : Modica Chocolate is the traditional Sicilian chocolate with ‘Gyoho Miso’ and golden sesame.
Gyoho Miso : The secret miso of Todaiji Nigatsudo,
・Striped Pepo and Amazon Cacao Butter :  Striped Pepo is edible pumpkin seeds from Nara,

At RISTORANTE Borgo KONISHI, Nara Japan Apr. 21th, 2024