From Calabria to Japan on the taste road: in 1996 Elio Orsara took to Tokyo the hospitality, flavours and traditions of Italian dining, especially the cuisine of southern Italy. This convivial style is a cornerstone of his success, confirmed by newspaper articles and TV appearances. Meat, fish and an inspiration that looks back to the past and the dishes that Elio's grandmother cooked in her Calabrian inn. Pasta made on the premises, perfumes and flavours that conjure up images of Mediterranean countries. We recommend fusilli alla calabrese, baked scampi au gratin andgrilled swordfish.
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