Holiday lunch in early May 2017.
My wife and I visited ``Cucina Italiana Gallura'' in Showa Ward, Nagoya City.
``Cucina Italiana Gallura'' is one of the restaurants in Nagoya where reservations cannot be made.
When I asked the staff about it, they said, ``It was relatively easy to make reservations during the Golden Week because they were spread out.''
Enter the store as soon as it opens and give your name.
I was guided to a table and ordered a drink.
I ordered a white wine called Mofete Etna Bianco (¥1300).
This wine had a very rich sweetness, and I had several glasses of the same wine.
There are three types of lunch: 3000 yen (excluding tax), 4800 yen, and 8500 yen.
We ordered the 4800 yen course.
The courses are appetizer, pasta, main, dolce, and cafe.
It's a prix fixe menu where you can choose from several types of appetizers, pasta, and main dishes.
Appetizer
I had the specialty, and my wife had the lightly grilled hotaru squid from Toyama.
Not only is the foie gras smoked with cherry blossom chips aromatic, but the duck, which is also lightly smoked, is a gem.
The mango was quite sweet and went perfectly with the foie gras.
pasta
I had the gnocchi from Tokachi Murakami Farm in Hokkaido, ``Snow aged potatoes - Inca no Awakening'', and my wife had the aglio olio peperoncino.
It was a delicious pasta with a rich combination of crescenza cheese and black beef ragu, and the potatoes were well entwined.
Main
Both my wife and I eat lean Horai beef from Shinshiro.
It comes with wasabi, cherry salt, and Tasmanian grain mustard, so you can add whatever you like.
I liked the combination of soft red meat and Tasmanian grain mustard the most.
The meat itself had no peculiar taste, and when I added flower wasabi and cherry salt, it took on a different look.
I had a long-awaited lunch at Gallura, and not only was the food great, but the staff's hospitality was top-notch.
Of course, the food is one of the best in Nagoya.
No matter what item I receive, I am moved.
Today, onion focaccia was served first, and the onion had a sweetness that I had never experienced before.
It is a treasure of Nagoya Italian cuisine, where even the side dishes are impressive.
