Italian Cuisine: Appetizers at Il Paladino (5)

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

As I mentioned before, I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!).
When a good restaurant like Il Paladino in Shizuoka City agrees to it, it is simply great fun! This is I hope the continuation of a long series of delicious appetizers!

The first sample of this series is called Falsomagro, or Farsumagru in old Siscilian.
It is made as a roll with pork, although beef and especially veal can be used.

As pre-cooked and kept in the restaurant.
This is actually very traditional food cooked in homes in Sicily. Similar dishes can be found in many other European countries such in Lyon, France where such meat roll concept is popular.

The pork roll is filled with boiled eggs, salami and spinach before being slow-cooked.

It is cut into thick slices and re-heated before being served.

Served with plenty of fresh tomato puree, ground black pepper and EV olive oil, it does make for a substantative appetizer!

Now, this second appetizers a simple and delicious marriage between Italy and Japan!

Can you guess what is inside these fritatta/omelettes?

Broad beans and Japanese baby conger eels (called “noresore” in Japanese)! Very unusual, even in Japan!

“Baby corn” is very popular in Japan (they are not gene-modified!) and make for some delicious, is simple, appetizers! This particular one was grown in Aichi Prefecture.

Not only the corn, but almost everything inside the “leaves” and the whole stem are tender and edible. Grilled over charcoal and served with some EV olive oil, they make for the perfect vegan appetizer!

The last sample of this series is quite simple in concept but made with the highest quality ingredients: A slice of Scarmozza (could be described as a hard and creamy type of smoked mozzarella) coated with fin panini crumbs and fried in EV olive oil with the right amount of seasoning and great vegetables!

For a side view!

For an even more tantalizing view of the Scarmozza!

See you again next time around!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

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4 thoughts on “Italian Cuisine: Appetizers at Il Paladino (5)”

  1. Since you asked me to guess what’s inside those fritatta/omelettes: is it insect larvae? What’s my prize for guessing correctly, Bob?


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