5 DATES OF
Italian Tasting Experience
For the first time in Tokyo, a tasting experience and a true Italian gastronomic journey
5 fabulous opportunities for us to share with you
our passion for pairing each dish with the perfect wine.
Each evening the protagonist will be a typical Italian seasonal ingredient.
During the dinner an experienced Italian sommelier will explain why each dish is the perfect match with each wine and the story behind the wine.
Join us to spend a memorable evening with like-minded people that share your love for exquisite Italian food and wine.
All the ingredients are flown in fresh from Italy and are combined to offer a world of exquisite tastes and endless delight by chef Stefano and his team.
Healthy, refined dishes and excellent wines are a clear part of the Italian
identity.
Come with us on this fantastic journey.
Like entering an Italian home,
at Stefano we would love to make you at ease
and delight your palate in a warm and cozy ambience.
The complete program
Saturday
Start time: 6:30PM
AMOUSE・一口前菜
Bruschetta with artichokes, anchovies and gorgonzola cheese
ゴルゴンゾーラチーズブルスケッタ アーティチョークとアンチョビのせ
WINE: Prosecco DOC
APPETIZER・前菜
Tris of artichokes
(Speck, fresh artichokes & rucola salad roll, fried artichokes, braised on pudding)
アーティチョークの前菜盛り合わせ、サラダ、フリット＆ソテー
WINE: Le quattro terre Piemonte Bianco DOC (Meridiana)
IL RISO・お米料理
Artichokes and beef soup with rice
お米入りアーティチョークと牛肉のスープ
WINE: Falanghina IGT (Lava)
LA PASTA・パスタ料理
Ravioli filled with artichokes and smoked ricotta cheese
langoustine and thyme sauce
アーティチョークと自家製スモークリコッタチーズ入りラビオリ、手長海老とタイムソース
WINE: Gavi DOCG (Sartirano)
LA CARNE・肉料理
Traditional 3 Boiled meat (chicken, beef and pork tongue)
parsely sauce, potato and Giudia style braised artichokes
”ボッリート・ミスト” ３種のボイル肉の盛り合わせ（豚タン、牛ハラミ、鶏もも肉）
アーティチョークのソテージュディア風、じゃがいもとパセリビネガーソース
WINE: Teroldego Rotaliano DOC (Solander)
IL DOLCE・デザート
Earl gray tarte topped with cynal mousse, white chocolate and orange sauce
アールグレイのチナールムースのせ オレンジ風味ホワイトチョコレートソース
DIGESTIVE: Cynar
１５、０００円
（税込価格・御一人様あたり・御ニ人様より）
(One person price, VAT inclusive, course from 2 people)
Saturday
Start time: 6:30PM
AMOUSE・一口前菜
White asparagus sherbet
ホワイトアスパラガスのソルベ
WINE: Prosecco DOC
APPETIZER・前菜
Boiled stockfish and raw asparagus salad with potatoes and hazelnuts
ノルウェー産干し鱈のボイルと生ホワイトアスパラガスのヘーゼルナッツ入りサラダ
WINE: Pinot grigio Trentino DOC (Solander)
IL RISO・お米料理
Risotto with white asparagus and taleggio cheese
ホワイトアスパラガスとタレッジョチーズのリゾット
WINE: Soave (Fratelli giuliari)
LA PASTA・パスタ料理
Homemade fettuccine with white asparagus and raw ham
手打ちフェットチーネ ホワイトアスパラガスと生ハム
WINE: Chardonnay Trentino (Solander)
IL PESCE・魚料理
Sea bream in potato crust served with asparagus and eggs Bassano style
鯛のじゃがいもグラタン バッサーノ風ホワイトアスパラガスと卵と共に
WINE: Friulano D.O.C. (Ca’ Tullio)
IL DOLCE・デザート
Stefano original white asparagus tiramisu
ステファノオリジナールホワイトアスパラガスティラミス
１５、０００円
（税込価格・御一人様あたり・御ニ人様より）
(One person price, VAT inclusive, course from 2 peo
Saturday
Start time: 6:30PM
AMOUSE・一口前菜
Classic bruschetta
フレッシュトマトブルスケッタ
WINE: Prosecco DOC
APPETIZER・前菜
Zucchini flour filled with ricotta and anchovies
saffron cream sauce
自家製リコッタチーズとアンチョビを詰めた花ズッキーニのフリット
サフランクリームソース
WINE: Roero arneis (Cascina Riveri)
IL RISO・お米料理
Risi e bisi (green peas risotto)
伝統的なグリーンピースリゾット
WINE: Pinot grigio (Tonon)
LA PASTA・パスタ料理
Homemade cold tagliolini with smoked duck, leeks and summer black truffle
冷製手打ちタリオリーニ 自家製スモーク鴨胸肉とネギソース サマーブラックトリュフアクセント
WINE: Barbera d’Asti (le quattro terre)
LA CARNE・肉料理
Speck wrapped rabbit leg, lard and sage skewer
served with romain lettuce and bell peppers anchovy flavored salad
スペックを巻いたウサギもも肉の串焼き セージ風味
ロメインレタスとパプリカのマリネサラダ添え
WINE: Pinot Nero Trentino “Mokner” (Concilio)
IL DOLCE・デザート
Cold baked peach and amaretti, served with mascarpone gelato
桃の冷製とアマレッティのオーブン焼き
自家製マスカルポーネチーズのジェラートと共に
１５、０００円
（税込価格・御一人様あたり・御ニ人様より）
(One person price, VAT inclusive, course from 2 people)
Saturday
Start time: 6:30PM
AMOUSE・一口前菜
Truffle flavored mushrooms bruschetta
トリュフ風味マッシュルームペーストのブルスケッタ
WINE: Prosecco DOC
APPETIZER・前菜
Duck and pistachio terrine, grilled mix mushrooms
and gorgonzola cheese flavored fresh polenta sauce
鴨肉とピスタチオテリーヌ イタリア産ミックスきのこと共に
ゴルゴンゾーラチーズ入りフレッシュポレンタソース
WINE: Traminer Aromatico IGT (Stocco)
IL RISO・お米料理
Risotto with black trumpet and shrimps
ブラックトランペット茸とエビのリゾット
WINE: Cortefranca Bianco, Ronco della seta (Monzio Compagnoni)
LA PASTA・パスタ料理
Wholewheat homemade pappardelle with chanterelle mushrooms and sausage
全粒粉手打ちパッパルデッレ ジロール茸と自家製ソーセージ
WINE: Rosso di Montalcino DOC (Trambusti)
LA CARNE・肉料理
Veal fillet “Wellington” and porcini mushrooms sauce
creamy mashed potato, rucola and grana cheese salad
仔牛フィレ肉のパイ包み焼き ポルチーニソース
クリーミーマッシュポテトとルッコラ＆グラナチーズサラダと共に
WINE: Barolo Riserva DOCG
IL DOLCE・デザート
Pumpkin pudding, served with caramelized apples and chestnuts sauce
かぼちゃプリンの栗ソース りんごのキャラメリゼと共に
１５、０００円
（税込価格・御一人様あたり・御ニ人様より）
(One person price, VAT inclusive, course from 2 people)
Saturday
Start time: 6:30PM
AMOUSE・一口前菜
Radicchio rosso tardivo and mascarpone cream bruschetta, balsamic vinegar accent
マスカルポーネチーズブルスケッタ ラディッキオ乗せ バルサミコアクセント
WINE: Prosecco DOC
APPETIZER・前菜
Pancetta wrapped radicchio rosso tardivo on a black pepper flavored cheese sauce
パンチェッタを巻いたラディッキオロッソタルディーヴォの天ぷら仕立て
WINE: Sauvignon ‘Di Meris'(Stocco)
IL RISO・お米料理
Risotto with scallops and radicchio variegato di Castelfranco (brandy)
帆立貝とカステルフランコ産ラディッキオのリゾット ブランデー風味
WINE: Bianco del camul (Tonon)
LA PASTA・パスタ料理
Lasagna with radicchio di Chioggia, ricotta and smoked chicken
キオッジャ産ラディッキオとスモークリコッタチーズの鶏肉入りラザニア
WINE: Rosso Veronese （Castellani)
LA CARNE・肉料理
Japanese beef liver wrapped in raw ham and sage, backed,
served with fresh polenta and radicchio veronese
生ハムを巻いた和牛のレーバーのロースト、セージ風味
フレッシュポレンタとヴェローナラディッキオと共に
WINE: Nebbiolo（Costa di Bussia)
IL DOLCE・デザート
Stefano original radicchio rosso tardivo, walnuts and apple “strudel “
ラディッキオ ロッソ タルディーヴォとりんごのくるみ入りロールパイ、ラディッキオロと蜂蜜ソース
１５、０００円
（税込価格・御一人様あたり・御ニ人様より）
(One person price, VAT inclusive, course from 2 people)
Limited seats available, hurry up!
Book now by Phone
03-5228-7515
WHERE
Kagurazaka, TOKYO
Address: 〒162-0825 Tokyo, Shinjuku City, Kagurazaka, 6
Telephone: 03-5228-7515
CHEF
Stefano Fastro
Chef Stefano presents an authentic Italian cuisine with an accent on Venetian traditions. His culinary proposal changes each month as he loves selecting the best ingredients the season has to offer.
SOMMELIER
Federico Fanelli
Federico is a WSET Level 2 qualified (Wine & Spirit Education Trust) who
is passionate about the Italian wine business in Japan. A law graduate,
he studied wine import regulations and taxation in Japan.He came to
Japan with the intention of being a bridge between different cultures,
sharing knowledge about Italian lifestyles and products with Japanese
people. Currently working for the importer Alcotrade Trust Inc., he is
often involved in wine seminars and workshops that help to approach
Italian wines in a friendly yet well informed way.
© Stefano Co.,Ltd. 2019 – All Rights Reserved.