korean food / seoul / [TvN Demand Gourmet Party] Pasta – 1658

A “demand food party” that awakens your sleeping taste DNA

When the light comes on and a fan appears

Fresh ingredients are in!

Tender noodles and

all kinds of colors

Finishing the flower decoration with sauces

Stimulates all five senses!

Today's protagonist pasta

With various transformations

Pleasant to the eyes and mouth

Today's food “pasta”

Italian pasta with different characteristics in each region

“There's no Italian food. There are only local foods”

Using local specialties according to the natural environment

A variety of pastas are born

Sicily Island

Similar to Jeju Island in Korea

The island of Sicily in southern Italy

The warm sunshine and blue sea welcome you

Mediterranean island 'Sicily'

With rich seafood and ingredients

A place full of energy

Sicily (Sicilia)

To an island located at the southernmost tip of Italy

A region where various fresh seafood dishes have developed

Sicily was ruled by many countries in the past

Due to the influence of the domination of European countries

Diverse food cultures develop

The four sides are made up of the sea

Sicily is known as the “paradise of seafood”

Full of the scent of the sea! Squid ink pasta

The signature sauce that can't be missing in seafood pasta

With a light and refreshing taste

“Olive oil” brings out the flavor of seafood

Typical oil pasta “aglio olio”

Rome

Rome, a central city not to be missed in Italy

To a colorful attraction

The eye-catching capital of Italy

Rome (Roma) – the capital of Italy

“Cacio Pepe,” a pasta flavored with cheese and pepper, and

“Carbonara,” which is flavored only with egg yolk, cheese, and pepper, is famous

Add guanciale, cheese, pepper, etc.

It is characterized by a strong flavor

A mixture of various cheeses and the sauce is hearty

Soft “American-style carbonara”

Season with cheese, pepper, and egg yolk

“Roman-style carbonara” with a salty flavor

Immigrated to the US

Carbonara introduced by Italians

Bolognese

Even in Italy, a country of foodies

A place considered one of the “towns of taste”

There is a calm and free atmosphere~

“Bologna”, a city in northern Italy

BOLOGNA (Bolona)

It is a transportation hub connecting all regions of Italy

A gourmet city rich in food culture due to the development of crops and livestock breeding

With abundant resources

Bologna, where a diverse food culture developed

Dishes using meat and cheese are particularly famous

Bologna's signature pasta “lasagna”

Spread raw noodles made from eggs

Fill it up with meat, belsamel sauce, and cheese

If you bake it in the oven

Full of deep flavors of meat and cheese!

Another pasta that comes to mind when you think of “bologna”

“Bolognese,” which has a strong tomato sauce flavor

Tomato sauce mixed with meat sauce

When it comes to pasta, it is commonly known as “bolognese spaghetti”

Locally, it's “ragu” or “ragu alla bolognese”

Bulgarian-style meat sauce

Like tagliatelle

“Ragu pasta” made from wide noodles or raw noodles

Made with a sauce made with tomato and meat stir-fried together

Bolognese pasta

 

Other than adding meat

Ragu sauce without a fixed recipe

Went to the US

Ragu sauce modified by Italian immigrants

Add meat and various ingredients

Bolognese pasta tailored to American tastes

Selected by the Demand Gourmet Association from now on

Here are some “pasta” you should go to before closing the door.

First restaurant

A dish that captures the chef's senses

A place where you can enjoy unique Italian pasta

Hannam-dong, 'Omanzia'

Go to store information â–¶

Imbued with Italian feeling~

An open kitchen with a sophisticated feel

In an upscale slum atmosphere

A place where you can enjoy unique pasta

“Mare Misty” filled with the scent of the sea

Cooked seafood and sashimi

Exquisite harmony

Of savory taste

Cut the mullet (wheat fish) into thin slices

After putting it on top of arugula

A little bit of salt! A little bit of lemon dressing!

Smoked

If you put salmon on it

Fresh white wine and

Seafood flavors that go well with each other

This restaurant's signature menu is “Sicilian Seafood Busciate”

The chef brought it in by himself

For Sokcho dandelions and Tongyeong scallops

Plenty of fresh tomato sauce~

Squishy bushy noodles

After boiling it to a chewy texture

So that the tomato sauce soaks in

If you mix gently

A good combination of seafood and tomato sauce

Sicilian Seafood Busciate

In tomato sauce

Fresh crayfish and mullet are added

Along with the freshness of tomato sauce

Maximizing the umami of seafood!

Juicy pang pang!

Sirloin steak with a deep and rich flavor

Bake it right in the oven

Pizza that is crispy on the outside and moist on the inside

Han Joo-pyeong: Exquisite balance of sauce

Second restaurant

The couple went to Italy and tasted it together

A place that recreates local Italian pasta

Seogyo-dong, 'Panello'

Go to store information â–¶

Imbued with a local feel

A place where you can enjoy Italian pasta

The name of the restaurant that means “pizza dough” in Italy

As the name of the restaurant suggests, this place is very famous for its pizza

After going on a trip to Italy together

The owner and his wife are in love with local food

Research foods you've tasted in Italy

Reproduced as it is

While traveling to Italy once a year

A couple working hard to develop a new menu

This restaurant's signature dish, “Carbonara”

Homemade guanciale

Drizzle a little olive oil

Bake it until golden brown and crispy

Noodles boiled with just the right texture

On a soft fire

If you mix eggs and sheep's milk with cheese

The taste of the mainland remains the same!

Authentic Italian carbonara

Guanciale (Guanciale)

Pork neck, cheek, or jaw

Italian-style bacon marinated in salt and dried and aged

Filled with the unique scent of pork cheeks~

When baked

Crispy and chewy guanciale

With a rich texture and rich flavor

carbonara

The strong scent unique to Guanciale and

A strange scent mixed with sheep's milk cheese

Once you eat it, you can't stop

Strangely charming carbonara

“Truffle tagliolini,” a completely different charm from carbonna

Truffle powder dried in wheat flour and

Add only egg yolk

Homemade raw noodle tagliolini

With a special mushroom sauce unique to this restaurant

Add oil and bring to a boil on your own

Full of truffle scent

Wear raw cotton tagliolini!

A feast of mushrooms that fill your mouth

Truffle tagliolini

Dough made by hand is vacuum-treated and aged for about 2 hours

Dough that changes as it becomes harder

Over and over

If you carefully roll out the dough

It has a chewy texture

Raw noodles tagliolini

After cutting the dried porcini into small pieces

Butter melted in water

Add mushrooms and shiitake mushrooms

If you keep stirring for a long time

Spreading in the mouth

Mushroom flavor

Add fresh ingredients

Pizza baked with good charcoal

The taste of pizza that keeps coming back to mind

Han Joo-pyeong: Full of Roman soul