ピグレコ【公式】|大阪|西天満|イタリアン

Chef Shunsuke Fukumoto masterfully synthesizes Italian technical rigor with the seasonal sensibilities of Osaka at P.GRECO, creating a unique 'Osaka-style' Italian cuisine. The signature anago (sea eel) is prepared using traditional bone-cutting techniques before being transformed into a delicate carpaccio with bagna càuda and fresh tomatoes. A fragrant aroma of toasted pine nuts and local spring water accompanies the mountain vegetable pasta, which features a complex, earthy flavor profile. One of the most theatrical dishes involves bamboo shoots baked in a thick salt crust; the crust is cracked open at the table to reveal a tender, steamed interior with an intense mineral depth. The texture of the fritto is exceptionally light and airy, showcasing a mastery of high-temperature frying. Every course is a reflection of the Kansai region’s climate, utilizing ingredients like Awaji-island seafood and vegetables from the chef’s own garden. The presentation is artistic and precise, honoring the infinite nature of its namesake, pi.