News

2014/05/13

Special ingredients from Italy
"Enjoy authentic Italian ingredients" campaign
Bottarga and Prosciutto Fest

Starting Monday May 12th at all Capricciosa stores throughout Japan.

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Capricciosa, a casual Italian restaurant that offers a hearty Southern Italian dish, will be holding Enjoy authentic Italian ingredients" campaign from May 12th at every Capricciosa restaurant in Japan by featuring various Italian ingredients.
This campaign consists of four different thematic chapters, one for every quarter, to offer special menu items using different ingredients for each chapter. For the first quarter, from May 12 to July 21, we will be offering salad and pasta dishes using bottarga and prosciutto, both imported from Italy. We will also offer "Seafood peperoncino topped with Italian mullet roe seasoning," one of our signature menu items.

One of the "Authentic Italian ingredients" used for this menu is prosciutto produced by San Nicola of Parma in northern Italy. Mullet roe seasoning (bottarga) with rich flavor that is produced by Su Tianu Sardu of Sardegna island is another chosen ingredient for this menu. We have visited several production factories and built relationships with the producers to obtain these ingredients.

Within a year, a total of 1,000 people are able to win by draw the gift of "Dinner for Two" that is available for use at any Capricciosa store. An application form to win this prize will be provided to those who order the campaign menu. In addition, within a year, a total of 10 groups, 20 people will be able to win tickets of "Experiencing authentic cuisine! Food journey to Southern Italy" by draw. An application form is available on CAPRIMO (Capricciosa's point system).

"Enjoy authentic Italian ingredient" campaign

Bottarga and Prosciutto Fest

Term: Monday, May 12, 2014 to Monday, July 21, 2014
          Within business hours of each store
Location: At all the Capricciosa restaurants in Japan (excluding some stores)
HP :   http://www.capricciosa.com/

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[ Menu utilizing mullet roe seasoning (Bottarga) ]

∼ Limited time offer ∼
Hearty seafood and colorful vegetable salad
Hearty seafood and colorful vegetable salad, topped with Italian mullet roe seasoning
¥ 1,080

A seafood salad with blue mussels, salmon, shrimps and squid on a bed of hearty seasonal vegetables including Italian fava beans and green peas, topped with a mix of sliced and powdered Italian dried mullet roe.

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∼ Signature menu ∼
Seafood peperoncino
Seafood peperoncino topped with Italian mullet roe seasoning
Regular Size ¥1,180 / Double ¥2,310

A dish of spaghetti in a sauce of extra virgin olive oil, garlic and chili pepper with anchovy, clam, blue mussel, spear squid and shrimp flavors topped with Italian mullet roe seasoning, tomatoes and Japanese basil.

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[ Authentic Italian ingredient ] ♦ Bottarga (Mullet roe seasoning)
Bottarga is produced by salting fresh mullet roe for several days and drying. It features mild saltiness, bitterness and spiciness. Bottarga is renowned as the specialty of Sadegna Island and is known as a luxury ingredient not only Italy but all over the world. Capricciosa chose the flavorful bottarga produced by Su Tianu Sardu of Sardegna Island. Its saltiness is different from Japanese bottarga, and with that, it goes very well with salad and spaghetti.

[ Menu utilizing prosciutto ]

∼ Limited time offer ∼
Pappardelle
Pappardelle with Italian prosciutto in an asparagus cream sauce
¥1,180

A dish of pappardelle in a sauce of abundant vegetable broth and asparagus puree served with colorful seasonal vegetables including Italian fava beans and snap peas. Mild saltiness and sweetness of flavorful prosciutto and vegetable sauce together create

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[ Authentic Italian ingredient ] ♦ Prosciutto
Prosciutto is produced by salting pig thigh for a long term and dry-curing in low temperature afterwards. Capricciosa chose the prosciutto produced by San Nicola of Parma. They practice traditional method carried over from the Roman era utilizing the natural condition of Parma, such as temperature, humidity and dry climate. Prosciutto is dry aged by air and salt only and this method is the reason behind its great smell and high-quality.