Author: Ryo Horikawa
Fiocchi, run by author and Italian restaurant owner and chef Ryo Horikawa, is an honest restaurant, while Zupperia Osteria Pitigliano on the second floor is a restaurant that focuses on zuppa, as the word "zupperia" means "soup restaurant," and aims to capture the essence of more rustic, regional Italian cuisine. While there are many Italian restaurants in Japan, it is rare to find one with the name "zupperia." This reflects Chef Horikawa's respect for the history and background of Italian cuisine, and his determination to make the most of the ingredients in his zuppa (soup).
The ingredients themselves are also important, so we use the best ingredients from farms all over the country, including Masuda Farm in Saitama Prefecture. This is because the power of the ingredients allows the power of the earth and the power of nature to be directly reflected in zuppa. The technique is simply to make the most of the quality of the ingredients. They may look plain, but each one has its own unique character and is deeply delicious. That is zuppa. Furthermore, throughout Italy's long history, most of the cuisine has been rooted in the lives of ordinary people, and while it provides sustenance for the body, eating it also fills the body with energy, which is another of its charms.
This book will allow you to fully appreciate the depth of Italian regional cuisine, which has been cultivated over a long history, by showing you Masuda Farm's seasonal ingredients and how they are made into zuppa throughout the year, including the menu items actually served at Zupperia Osteria Pitigliano.
Fiocchi, run by author and Italian restaurant owner and chef Ryo Horikawa, is an honest restaurant, while Zupperia Osteria Pitigliano on the second floor is a restaurant that focuses on zuppa, as the word "zupperia" means "soup restaurant," and aims to capture the essence of more rustic, regional Italian cuisine. While there are many Italian restaurants in Japan, it is rare to find one with the name "zupperia." This reflects Chef Horikawa's respect for the history and background of Italian cuisine, and his determination to make the most of the ingredients in his zuppa (soup).
The ingredients themselves are also important, so we use the best ingredients from farms all over the country, including Masuda Farm in Saitama Prefecture. This is because the power of the ingredients allows the power of the earth and the power of nature to be directly reflected in zuppa. The technique is simply to make the most of the quality of the ingredients. They may look plain, but each one has its own unique character and is deeply delicious. That is zuppa. Furthermore, throughout Italy's long history, most of the cuisine has been rooted in the lives of ordinary people, and while it provides sustenance for the body, eating it also fills the body with energy, which is another of its charms.
This book will allow you to fully appreciate the depth of Italian regional cuisine, which has been cultivated over a long history, by showing you Masuda Farm's seasonal ingredients and how they are made into zuppa throughout the year, including the menu items actually served at Zupperia Osteria Pitigliano.
Released 25/11/07
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Italian Soup Dish Zuppa | Seibundo Shinkosha Co., Ltd. (seibundo-shinkosha.net)