We prepare our homemade sausage with platinum pork from Horikawa Island because of its tasty and tender meat, using salt, pepper and spices blended in our own original way to being out the distinctive Italian flavor.
You’ll taste the difference in our homemade smoked salmon. We use only top-quality Norwegian salmon that’s rich in fat and flavor. You can have it sliced as an appetizer or in your pasta sauce or any way you like.
Of course we also smoke our own cheese, in this case ricotta, a nearly fat-free fresh cheese found throughout Italy as well as abroad. Because the ricotta we use is a rare type, we may not always have this available, so please ask for it.
Stefano is the only place in Tokyo where you can find this egg cream liquor. It’s of a recipe my grandmother handed down to my mother, and she to me. I altered the taste and use only brown sugar instead of white sugar to produce a sweet and nostalgic drink.
You’ll always find a selection of homemade pasta at Stefano: fettuccine, tagliolini, squid-ink black pasta, spinach tagliolini, chitarre, bigoli, and stuffed pastas like ravioli, tortelli, cannelloni and lasagna, depending on the menu and daily specials.
Directly from our Venetian tradition comes bigoli, a thick kind of homemade spaghetti made especially for you and your guests in our own traditional way. If you like thick pasta, you cannot pass this up.