Winter Vacation 2013

2013.12.20English

Dear guest,

Thank you for visiting Elio Locanda Italiana`s website.

The restaurant is close for Winter Vacation

from December 29th (Sunday) to January 5th (Sunday).

We will be open regularly from Monday, January 6th 2014.

We wish you all the best for the coming New Year!

Buone Feste & Buon Anno!!!

Elio Locanda Italiana

年末年始のお知らせ

2013.12.16Other

皆様

いつもエリオロカンダをご利用いただきましてありがとうございます。

誠に勝手ながら
2013年12月29日(日)より2014年1月5日(日)まで

冬期休業とさせていただきます。

2014年1月6日(月)より通常営業致しますので

皆様のご来店をスタッフ一同心よりお待ち申し上げております。

なお、普段は日曜日に定休日を頂戴しておりますが、12月22日の日曜日は特別営業しております。

是非、ご利用下さいませ。

今年も皆様に支えられた一年になりました。

師走のこの時期、どうぞお風邪などひかぬようお気を付けくださいませ。

2013年も残り2週間ほど。
年内お会いできない皆様、こちらでご挨拶と代えさせて頂きます。

どうぞ良いお年をお迎えください!!

2014年が皆様にとって実り多き年になりますように。

BUON ANNO!!!!!

Brown cattle meat directly from Minamiaso!

2013.12.09English

Some days ago, our manager Mr. Mikata went to Kumamoto in order to check some ingredients.

First of all, he visited Aso National Park to check about Japanese brown cow.

Cattle born and 
grew up with the clean water and air of Aso are grazing in the vast grassland from April to November.

The meat of brown cattle that grew up in nature, with enough physical movement and eating grass fully bathed in the light of the sun, has a right amount of fat together with the rich unique flavor of Japanese beef, but the main feature is its tenderness.

After this, he went to check vegetables in Ubuyama village in Aso District.

Here, Mr. Masuda of “TerrasseGourmande” (Tasty garden) concern himself about safe soil making process and, fearing the pesticide residue, he decided to open his own field through the forest.

His vegetables are beautiful as a work of art and, as he is not using pesticides and chemical fertilizers at all, they stay fresh even after some days.

Then…the brown cow meat from Kumamoto finally arrived here!!

The brown cow has it’s individual identification number: 1340971715.

In the photo you can see the T-bone steak but we would like you to enjoy also other part like leg, rib, and L-bone steak, all cooked as much as possible in a simple way.

Please, try it together with Mr. Masuda’s vegetable.

Don’t miss the chance to enjoy the original taste of meat but with less fat.

BUON APPETITO!!!

Elio’s special

2013.12.09English

Elio’s special

Crab and mascarpone ravioli with shrimp sauce.

Ravioli mascarpone e granchio con salsa gamberi.

Ravioli stuffed with mascarpone and Ishikari crab from Hokkaido with shrimp from Papua New Guinea is the best match!

Please visit us and try it!

BUON APPETITO!!

White truffle from Alba have been arrived!

2013.12.09English

Season finally came: also this year white truffle arrived directly from Alba!

Even if it was still in the box, we could smell the fragrance that came and spread all over the hall.

Chef Germano’s recommended

Uovo al tartufo bianco con crema di asparagi

White truffled egg with asparagus cream

Hot fried egg on Parmigiana flavor asparagus with slices of white truffle from Alba.

Even if simple, it’s a good appetizer to enjoy the taste of the ingredients.

Of course, you can try it with pasta and risotto, as well as with meat dishes too.

Buon appetito my friends!

Elio’s special

2013.12.09English

Elio’s recommended menu

Baked white squid stuffed with herb and dry tomato.

Calamaro ripieno con salsa di pomodori secchi

This is the new sicilian menu from Peppe, new entry at Elio’s family.

It’s close to the Japanese dish called “ikameshi” (boiled squid stuffed with steamed glutinous rice) but without rice!

It is stuffed with bread crumbs and olive, quick baked and then served with potatoes and paprika.

In Calabria it is often used this combination of flavors.

It’s a simple dish but the taste of each ingredient it’s really attractive.

This is just an example of the fusion between Sicilia and Calabria.

Germano and Peppe are now trying more and more to create new different menu.

Buon Appetito my friends!

熊本南阿蘇より、あか牛が届きました。

2013.12.04Other

先日、マネージャーの味方が、食材を確認するべく熊本へ行ってまいりました。

まずは、阿蘇国立公園へ褐毛和種牛(あか牛)を見に。


阿蘇で生まれ、阿蘇の綺麗な水と空気で育った牛たちは、とても好奇心旺盛でのびのび過ごしていました。

あか牛は4~11月は阿蘇の広大な草原で放牧されているそう。
大自然の中で充分に運動をし、太陽の光をたっぷり浴びた牧草をたくさ ん食べて育つあか牛のお肉は
適度に脂肪がのり和牛ならではの風味が豊かで、しかも柔らかいのが特徴なんだそうです。

健康で安心・安全なあか牛はまさに熊本の自 然が育んだ和牛なんですね!

そのあとは、阿蘇郡産山村へお野菜を見に。
テラッセグルマンドゥ(美味しそうな庭)の増田さんは、安全な土作りにこだわり
残留農薬を懸念し林を切り開いて畑を作りました。

彼の手がけたお野菜は芸術品の様に美しく
農薬や化学肥料は一切使っていないのに、日数がたってもずっとイキイキしています。

そして本日

熊本阿蘇から褐毛和種牛(あか牛)が到着しました!!

個体識別番号1340971715の褐毛和種(通称あか牛)。

写真はTボーンですが、モモ肉、ばら肉、Lボーンなど各部位を
極力シンプルな調理法でお楽しみいただく予定です!!

是非、増田さんが作るお野菜と共にお召し上がりください!!

無駄な脂の少ない、本来の肉の旨味を楽しめる一皿。
是非この機会にご賞味あれ!!!

BUON APPETITO!!!