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Release | Takako Chiba

"DELLAMORE" Buon appetito! - The taste of raw wheat pasta and seasonal dishes.

Although Hokkaido is famous for crab, sea urchin and salmon there is one restaurant that wants to also make it famous for pasta!
Located in the up market residential area called Miyanomori in Sapporo, "TRATTORIA DELLAMORE" is celebrating its 5th anniversary this year. The restaurant is almost always fully booked for lunch time and even for dinner reservations will be required, as this is one of the most popular Italian restaurants in Sapporo.
The secret of their popularity is the freshly made pasta. The pasta is made from locally grown wheat varieties which are carefully blended to create the right texture and taste. Owner and chef Mr. Kenji Yoshikawa says, "To be fresh pasta the pasta basically has to be handmade. However pasta has a different texture and stiffness to other Japanese noodles such as udon and soba. To get a perfect balance of sponginess, stiffness and texture can be quite difficult."
Raw fettuccine has a soft but slightly 'stiff' texture.
Raw spaghetti holds firm without sauce.
Most people think after the fresh pasta has been made it is best to freeze immediately, however actually it is kept for one week. This allows them to 'mature' increasing the flavor of the noodles.
Pescatora is one of the most popular dishes combining Hokkaido vegetables and seasonal seafood.
  • "DELLAMORE" Buon appetito! - The taste of raw wheat pasta and seasonal dishes.
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    Takako Chiba