4 DATES OF

Italian Tasting Experience

For the first time in Tokyo, a tasting experience and a true Italian gastronomic journey

Four fabulous opportunities for us to share with you
our passion for pairing each dish with the perfect wine.

White Asparagus
Tasting experience

Friday 24th May 7:30 PM

(ENDED)

Artichoke
Tasting experience

Friday 19th July 7:30 PM

(ENDED)

Italian mushrooms
Tasting experience

Friday 27th Sept 7:30 PM

FULL

Radicchio
Tasting experience

Friday 22nd Nov 7:30 PM

¥ 12.500
(per person, all inc.)

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.

We would love to make delight your palate in a warm and friendly atmosphere.
It’s like entering an Italian home.

The complete program

Radicchio Tasting experience – Friday 22th November 7:30 PM 


APETIZER

Radicchio variegato di Castelfranco “Sofega” alla pancetta acetata con polenta pasticciata al gorgonzola
Radicchio variegato salad topped
with hot pancetta bytes and vinegar,
served with gorgonzola and polenta pudding

WINE: Traminer (Stocco)
A classic varietal for those who approach the broad wine world:
easy to understand due its strong, aromatic perfumes and light body.
In the end it kicks a sour taste, balancing the first impression at the nose.


RICE

Risotto al radicchio rosso di Chioggia e vezzena al cabernet
Risotto with Chioggia radicchio, vezzena cheese and cabernet wine

WINE: Cabernet Sauvignon (Tonon)
The classic Venetian Cabernet Sauvignon:
medium body, blackberry bouquet and hints of barrique.


PASTA

Gargati con coda di rospo e radicchio rosso precoce veronese al pomodoro
Gargati with monkfish and radicchio rosso precoce from Verona in tomato sauce

WINE: Refosco dal peduncolo rosso (Stocco)
The wine with the less known grape varietal in this tasting experience.
Light body, low acidity and a fruity, dry taste will make you craving for the next glass.


MEAT

Guancia di manzo brasata al vino rosso con involtino di radicchio rosso tardivo
in prosciutto gratinato all’asiago con polenta

Beef cheek braised in red wine,
with raw ham rolled radicchio tardivo and asiago cheese

WINE: Valpolicella Superiore (Fratelli Giuliari)
After being dried for 120 days, the grapes will be pressed and let on long maceration.
That’s how the Valpolicella winemakers have been developing their unique wines:
powerful, complex and with an interesting orange-peel aftertaste. A masterpiece.


DESSERT

Torta di radicchio rosso tardivo e mele, salsa al cioccolato bianco
Stefano original radicchio rosso tardivo and apple cake, white chocolate sauce

White asparagus Experience – Friday 24th May 7:30 PM


AMUSE

White asparagus sherbet 
(White asparagus, milk, onion, polenta chips) 

WINE: Prosecco DOC Tonon Villa Teresa: お洒落
A sparkling gem from the Veneto/Friuli border.  Its light bubbles and pleasant taste will give you a glimpse of glamorous Italian lifestyle.


APPETIZERS

White asparagus and speck
(White asparagus, extra virgin olive oil, speck) 

WINE: Tonon Sauvignon Blanc: すっきり
a modern classic of Friuli wine-making, an easy to drink fresh white wine. This originally French variety makes excellent wines, thanks to the special Friulan soil.


RICE

Risotto with white asparagus and taleggio cheese 
(Italian carnaroli rice, white asparagus, butter, grana cheese, onion,
taleggio cheese)

PASTA

Homemade fettuccine with white asparagus and smoked trout 
(White asparagus, home-smoked trout, eggs, flour) 

WINE:  Soave DOC Nogare Secche: 円やか
The name come from Latin, meaning “pleasant to the senses.” This wine will comfort you with its warm, round and elegant taste.


FISH

Halibut and white asparagus butter and sage, clams sabayon sauce 
(White asparagus, halibut, sage, flour, creamy mashed potato) 

WINE:  AKA Primitivo Rosato: 上品
This wine is the finest expression of Apulian winemaking. Like the Japanese coral printed on the label, the raw material is difficult to work with, but knowledge and artisanal experience can transform it into an elegant gem. Deep color and complex, fruity taste.


DESSERT

White asparagus sweet compo on a white chocolate sauce 
(white asparagus cake, white asparagus mousse & white asparagus gelato 

Artichoke Tasting experience – Friday 19th  July 7:30 PM


APPETIZER

Prosciutto di Parma con insalata di carciofi freschi, burrata e chips di polenta
(Parma raw ham served with fresh artichokes salad, polenta chips and burrata)

WINE: “Toscianello” (Cantina dei colli Ripani)
A frizzante wine is usually drank as an aperitif,
crisp acidity and fruity taste are the perfect match to ignite a great meal.


PASTA

Tagliolini freddi con carciofi e salmone affumicato della casa
(Cold homemade tagliolini with artichokes and home smoked Norway salmon)

WINE: Nebbiolo Bianco (tenuta Meridiana)
This white wine brings some freshness among white wines from Piemonte.
Nebbiolo is a red wine varietal, here used to produce a very interesting wine,
with Lemongrass and Basil nuances, and a strong mineral taste.
A wise blending with chardonnay gives a unique structure and body.


MEAT

Tagliata di tonno al pistacchio con carciofi fritti, insalatina di rucola selvatica e pecorino romano
Pistacchio flavored tuna “tagliata”
served with tempura style fried artichokes
and a wild arugula & pecorino cheese salad

WINE: Pinot nero “Monker” (Concilio)
The elegance of this wine will surprise the finest sommelier.
Garnet light color with berries and oak flavours.


DESSERT

Gelato al lime e yogurt con pistacchio e insalata di kiwi al miele organico del Grappa
Lime, yogurt and pistachio gelato served with kiwi salad

DIGESTIVE: Cynar
Cynar is an Italian amaro.
Made predominantly from the artichoke (Cynara scolymus).
Cynar is dark brown in color, has a bittersweet flavor, and its strength is 16.5% ABV.
It was launched in Italy in 1952.

Mushrooms Tasting experience – Friday 27th September 7:30 PM 


APPETIZER

Spuma di fegato grasso pralinata con funghi e tortino di patate al rosmarino e speck
Foie gras mousse and praline breadcrumb served with speck and potato pie and mixed Italian mushrooms

Wine: Roero arneis (Cascina Riveri)
This Roero is a simple, rewarding white wine.
If Paired with some mushroom or truffle based entrees
will stand out for its light acacia bouquet and acidity.


PASTA

Fettuccine ai porcini e lucanica al pomodoro e rosmarino
Homemade fettuccine with porcini mushrooms,
Stefano’s sausage, tomato and rosemary sauce

WINE: Rosso di Montalcino DOC (Trambusti)
The little brother of Brunello.
Don’t be defied by its lower rank in Montalcino.
This wine will surprise you with its structure and balance.


MEAT

Petto di faraona farcito di funghi e nocciole con polenta e flan di funghi, salsa al marsala
Guinea fowl breast stuffed with mushrooms and hazelnuts,
served with polenta and mushrooms flan,
marsala wine sauce  

WINE: Barolo Riserva DOCG (Sartirano figli)
 The wine itself is an authority among italian wines.
Light garnet in colour, it boasts a full body, complex taste.
Just swirl the glass and feel the perfumes of Langhe, truffles, grass and wood.


DESSERT

Millefoglie alle castagne, ricotta e cioccolato, salsa all’Amaretto
Chestnuts, ricotta cheese and chocolate millefeuille, amaretto sauce

WINE: Cielo Spumante (Cielo e terra)  
This wine shows a little sweetness
given be the mastery of blending Garganega and Moscato.
Fine perlage and light acidity.


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.