2018年 ニュース

ORGANIC, BIODYNAMIC, SUSTAINABLE
オーガニック、ビオダイナミック、サステイナブル

These terms vary in the way they’re defined and regulated, but I’ll do my best to sort out the way they’re most typically used.
これらの言葉は使う場面などによっても異なりますが、その大枠をなるべく判りやすくご説明します。


Organic:
there are two types of organic listings on wine bottles. Wines can be made from certified organically grown grapes, avoiding any synthetic pesticides or additives, or, to take it a step further, “organic” wines are made from organically grown grapes, and are also made without any added sulfites (though naturally occurring sulfites will still be present).

オーガニック/有機農法:
ワインでいうと二通りオーガニックの定義があり、農薬や添加物を使用せずに栽培・認証取得した独自のブドウを使ったものと独自のブドウを使い更に化学防腐剤を使用せず自然発酵したもの(但しこの場合天然の防腐要素の使用は例外とする)。

Biodynamic:
is similar to organic farming in that both take place without synthetic chemicals, but biodynamic farming incorporates ideas about a vineyard as an entire ecosystem, and also takes into account things such as astrological influences and lunar cycles. A biodynamic wine means that the grapes are farmed biodynamically, and that the winemaker did not make the wine with any common manipulations such as yeast additions or acidity adjustments. A wine “made from biodynamic grapes” means that a vintner used biodynamically grown grapes, but followed a less strict list of rules in winemaking.

ビオダイナミック/生物力学的農法:
有機栽培と同じく化学合成物質を使用しない栽培法なのですが、ビオダイナミック農法はワイン農園自体を生態系とし、天文学や月周期などといった効果までもを含めて配慮された栽培方法です。『ビオダイナミック・ワイン』とはブドウが生物力学的に栽培された上に、化学操作や、酵母の使用、酸味調整などを行っていないものを指します。一方『ビオダイナミック・ブドウ使用』のワイン場合は生物学力的に栽培されたブドウを醸造業者が使用し前者に比べて厳格ではない工程で製造したものです。

Sustainability:
refers to a range of practices that are not only ecologically sound, but also economically viable and socially responsible. (Sustainable farmers may farm largely organically or biodynamically but have flexibility to choose what works best for their individual property; they may also focus on energy and water conservation, use of renewable resources and other issues.) Some third-party agencies offer sustainability certifications, and many regional industry associations are working on developing clearer standards.

サステナビリティ/循環型農法:
生態だけでなく経済的・社会的期待にも応えられる農法を指します。各農家が循環型農業家は有機または生物力学的農法などを各々の土地や予算(水やエネルギーなどの節約、先端・持続可能技術などといった)状況に適したものを選ぶことができます。現在は第三者機関がサステナビリティ認証を行っており各地方産業の協会が基準の明確化に取り組んでいます。


2017 NEWS

In 2018 we will start introducing Italian sulphites free organic wines and other product in respect of human good health and respect for the life stock.
We are looking forward to hear from you!
Ciao, Stefano

2017 NEWS

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2016-summer-news

今夏は様々なモッツァレラをメニューおよびコースにご用意いたしますのでどうぞこの機会をお見逃しなく。是非味や食感の違いをご堪能ください。
For this summer we will offer different kind of mozzarella in our menus and courses, do not miss this opportunity to compare texture, taste and consistency of this amazing Italian product.

BURRATAブッラータ:ブッラータとはイタリア語で“バターのような”や“バター化した”という意味です。モッツアレラとクリームを混同したフレッシュ・チーズです。外の皮は水牛または牛のミルクを薄く凝乳状にされ、中は柔らかくもっちりとして、筋のある素材に仕上がっています。このチーズが発祥のプーリア州は羊の酪農や農業文化でも知られています。昔ながらだとポリエチレンビニール袋とスイセンの葉に包まれ、販売されています。スイセンの葉はチーズの新鮮さを表しています。
ABOUT BURRATA: Burrata, meaning “buttery” in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow’s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.
***When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavour and has to be eaten immediately since it is a fresh cheese.
フィオール・ディ・ラッテ:まるごと牛乳で、特別な手法でつくられています。モッツァレラとフィオール・ディ・ラッテは似た工程でつくられますが、味が異なります。フィオール・ディ・ラッテはモッツアレラよりもより繊細な味で、中からミルクがにじみ出て、素材をより柔らかくします。

This is prepared exclusively with whole cow’s milk. Mozzarella and fiordilatte have a similar processing technique, but a different taste. Fior di latte has a more delicate taste than the mozzarella, and a paste that oozes milk that makes the cheese extremely soft. Used in various preparations and served cooked or raw.

MOZZARELLA DI BUFALA

水牛モッツァレラ

ブーファラ:モッツアレラ・ディ・ブーファラ・カンパーナD.O.P.
水牛のミルク;今や世界中のスーパーなどで目にすることが出来るようになりました。水牛のミルクなので香も比較的強く若干の酸味があり、ジャコウを想わせる素晴らしい一品です。

Mozzarella di Bufala Campana d.o.p. is a soft spun table cheese from whole buffalo milk; Nowadays widely available in many supermarkets worldwide. The aromas are more intense since it is buffalo milk: the slight sour, the cream and a hint of musk characterise this excellent product.

For this month my personal choice of wine is:
夏のステファノのワインのおすすめは:
1) From Black to white (Zyme) (8.000¥ regular price) ➡︎ 7.000¥
Rondinella Bianca 60%, Gold Traminer 15%, Kerner 15%, Incrocio Manzoni 10%
Very interesting fact about this venetian wine is the natural genetic mutation undergone by the Rondinella variety from red grapes into white grapes. Enveloping, rich, complex, fruity finish with a persistent mineral presence in the mouth. Perfect for this summer!!!!
このベネチアン・ワインの興味深いところは、赤ブドウから白ブドウへ自然変異したロンディネッラという品種を使用しているというところです。贅沢で深みのある、フルーティでミネラルが溢れるような後味はこの夏にぴったりです!!!!!
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2) Soave Calvarino, (Pieropan) 6.400¥
Garganega 70%, Trebbiano di Soave30%,
The Calvarino vineyard is in the heart of the Soave Classico zone, the soil here dates back to the tertiary era and is rich in clay and tufaceous basalt which give the wine an attractive savoury, mineral quality.
The aroma is fresh, flowery with aromas of lemon and cherry; the palate is dry, well balanced and elegant.カルバリーノ・ワイン農園はソアベ・クラシコ地域の中心にあり、ここの土の原点は第三紀までにも遡った、粘土質かつ凝灰質な玄武岩を豊富に含んでおり、ミネラル質で辛味のある風味が引き出されます。
香りはレモンやさくらんぼのような、花が咲いたような、新鮮な香りを漂い、舌触りはドライでよくバランスが取れ、上品に仕上がっています。 

2016-6-newsletter

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White asparagus this year are coming directly from the most famous tow of Bassano del Grappa in Veneto where the culture of the white asparagus has been brought to it’s maximum by the passion of the local gourmands.

LET’S TALK A BIT ABOUT ASPRAGUS:

2016-4 DM map bassano 260.jpgIn April and May, Bassano will go asparagus crazy. Visitors from across Italy come to sample its sweet white variety, grown entirely underground by around 100 local farmers, (It would start to turn green if any sunlight touched it.)

White asparagus isn’t easy to harvest: Kept from the sun in manicured dirt mounds, it must be painstakingly cut at just the right length and thickness.

When you cultivate asparagus, you must have a passion for it.

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The Bassanos White Asparagus DOP has the following features: white, length between 18 and 22 cm and the central minimum diameter of 11 mm, shoots well formed, straight, with entire compact tip, tender and non-wood, to look and smell fresh. It is also permissible by the specification the presence of some transverse fissures of the shoots, the product element of quality and identification Bassano, due to the low fibrous that is the principal qualitative characteristic. The Asparagus of Bassano DOP Bianco has a bitter-sweet taste characteristic that sets it apart from all other species of asparagus. It is normally sold in bunches of 1.0 kg or 1.5 kg, (although the specification allows the marketing of clusters ranging from 0.5 kg to 4 kg), all uniforms and tied with a willow epicormic shoot called “stroppa “. In “stroppa” it is inserted the flag mark representing a bouquet of white asparagus and the Palladian bridge, both stylized, with the numerical codes that lead back to the manufacturer, to the day of collection and packaging of the product. Above the asparagus is clearly visible the official European certification mark of the protected designation of origin. All this is overseen by the Consortium for the Protection of the asparagus of Bassano del Grappa White PDO, which scrupulously abides by the specification of the protected designation of origin, recognized by the Italian Ministry of Agriculture with the approval of the European Economic Community, in September 2007.  

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QUALITY CERTIFIED:

Two local farmers’ groups carefully monitor the origin and the quality of their white asparagus. Real Bassano asparagus is bound with willow branches and carries a green or red tag.

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THIS MONTH STAR:

In our menus, for two months, the white asparagus will be the king of the table, the undisputed star, from row to boiled, then frozen and last but not least you can taste it in our desserts. This time is an experience not to miss!!!

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Vespaioloolo di Breganze DOC
The ideal sipping accompaniment for the Bassano del Grappa white asparagus is the Vespaiolo wine  from the Breganze area in Veneto region, an indigenous grapes variety which grows in the area is a perfect combination of acidity and semi-aromatic texture to accompany the sweet-bitterness of the asparagus. 

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OCTOBER /NOVEMBER EVENT

Dear customers and friends, from October the 29th (thu) until November the 3rd, we will be present at the Italian fain in Tokyu department store in Shibuya, right on the top of JR Shibuya station with our home made specialities!

Buono Buono Pasta Buono Buono Stefano Buono Buono

Please come to visit us and enjoy some real Italian dishes!
Wi’ll be serving our home made sausage and tomato pasta, venetian style dry salted cod mousse and marinated sword fish plus desserts and Stefano’s special “VOV” (egg and marsala wine base liquor).

Click here >>>> Tokyu Department Store Event

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SEPTEMBER 2015 Italian organic vegetables fair

Dear customers,
いつもご利用ありがとうございます。

We hope to find you well,
I am here to introduce you our new gourmet discovery, an organic Italian vegetables farm run by an Italian passionate for quality.

季節の変わり目ではございますが、皆様如何お過ごしでしょうか?
本日は新たなグルメ情報のお知らせです。国内でイタリア有機野菜が栽培されていることを皆様ご存知でしょうか?

This August we discovered a farm run by an Italian young person, Mr. Silvio, whose dream is to provide Italian restaurants and people in Japan the real flavors of the Italian vegetables.
イタリア野菜本来の味を日本の人にも知ってもらいたいという強い信念を持つシルビオさんの存在を知りました。
melanzane zebra

Here I am going to share with you his secret, all you need is passion, care and especially seeds from Italy, the real one for the real taste
こだわりの秘密は本場の味を生み出すための情熱とイタリア本場の種です。

Each vegetables seeds have been selected from its original region in Italy and carefully brought to Japan.
野菜の種は全て原産地であるイタリアで厳選され、慎重に日本まで運ばれています。

He achieved to grow many different kind of vegetables from many regions and each one following its own season.
彼はさまざまな地域及び季節の野菜を栽培することに成功しました。

Now, besides us many prestigious restaurants in Tokyo are relying on him to give our/they’re customers the best and real vegetables available in Japan.
お客様に限りなく本場に近い味をご提供するために、我々や東京の数多くの評判レストランが彼の野菜を頼りにしています。

For this occasion we created this two courses in which you can taste the real beauty of the Italian flavors, it is like to be eating in Italy.
これを機に本場イタリアで食べているかのような素晴らしい味わいを体感できる2つのコースをご用意いたしました。

I can ensure you that you won’t find a better bell pepper or eggplants in Japan, bell peppers tastes as the bell peppers and eggplants are as those one we used in Italy, soft and gentle texture with a sweet finish, melting in your mouth at every byte.
本場イタリアで使われているような柔らかく、繊細な素材で、甘い後味を持ち、噛むごとに溶けるようなピーマンやなすは日本ではまず見つからないでしょう。

I won’t keep you long, when the product is excellent, words are meaningless.
品質が良ければ言葉はこれ以上必要ないので、この辺にしておきましょう。

Of course we managed to insert this top quality vegetables also on the a la carte menu.
もちろんこの最高品質の野菜をアラカルトでもご提供できます。

Ciao

Stefano

 

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MAY 2015 White Asparagus

Festa asparagi bianchi

January & Carnival

This month we will offer Venetian carnival sweet like “Crostoli” & “Frittelle”

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2014 White truffle fair!

Ristorante Stefano is offering this week white truffle at an astonishing 800yen per g, first quality from ALBA in Piedmont, a prestigious first class ingredient to enrich your dishes and your feelings!

Get it now at this fabulous price!!

Today’s white truffles, just arrived 15 minutes ago!!
15分前届いたアルバの白トリュフ、素晴らしい状態!
レストランの香りはトリュフになりました!

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(Normal price is 1.000 yen)

We will be closed from Monday the 11th to Thursday the 14th of August.
We will open from Friday the 15th from 18:00.

Obon-2014

CLOSING INFORMATION

From January, every Tuesday and Wednesday lunch we are closed.

we apologize for any inconvenience it might cause you and your guests,
please visit us another day.

Thank you for your patience.
Looking forward seeing you soon,
Stefano and his team.

Call us for any enquiry, parties or bookings.