"CASA LUCA" which is Ramen restaurant located in Milano Italia was open Ramen Museum in Yokohama (Kanagawa prf) in Japan. It is for the first time ever a foreign brand ramen restaurant whose owner is foreigner opened in Ramen Museum.
Ramen Museum started a project of introducing and inviting foreign ramen restaurants in the originally developed way, which beloved by locals in April 2013 in the purpose of learning world unique ramen taste which was uniquely stimulated by each countries' food culture.
So far American and Germany ramen restaurant opened in this Museum by the previous projects, however these restaurants owners were Japanese either. This foreign local ramen tasting project organized by the Ramen Museum is third time. This third project's challenger from Italy landed in Japan to have a bout with Japanese original ramen with "Milano Tonkotsu" approved by Milano locals is "CASA LUCA". In Italy, people tend not to accept other countries' food culture but although they have traditional unique original pasta culture this restaurant achieve universal popularity in Milano.
Luca Catalfamo who was restaurant owner of "CASA LUCA" was born and raised in Milano. When he worked as a chef around the world he happened to eat Ramen at "IPPUDO" in New York. He was shocked by its taste and got into ramen world. He learned how to make dashi stock in Udon restaurant in London as his first step. After that he came to Japan to eat every types of Ramen to form his idea of menu for about a month. He ate 3 or more ramen for his meal to form his idea at the first time he visited Japan. In 2013 september, he opened "CASA LUCA" in Milano.
Luca's ramen is Milano style pork bone soup based ramen used Italian traditional cooking method. Its 100% pork bone soup stock is made very carefully for 20 hours, which is so creamy. Noodle is medium fine and straight which is made from durum semolina flour generally for pasta and flour for bread. Its texture is springy. Roasted pork fillet for topping is made in process of making pancetta. Rub pieces of rock salt into pork ribs and grill it. The metho of Sous-vide finishes this pork rib softer to bring its fresh taste.
Topping selection is sufficient. He provides not only seaweed and ajitama(soft-boiled egg marinated in soy and mirin) which is standard topping for original ramen but also Parmigiano which is typical Italian food.
Restaurant information
Ramen Museum started a project of introducing and inviting foreign ramen restaurants in the originally developed way, which beloved by locals in April 2013 in the purpose of learning world unique ramen taste which was uniquely stimulated by each countries' food culture.
So far American and Germany ramen restaurant opened in this Museum by the previous projects, however these restaurants owners were Japanese either. This foreign local ramen tasting project organized by the Ramen Museum is third time. This third project's challenger from Italy landed in Japan to have a bout with Japanese original ramen with "Milano Tonkotsu" approved by Milano locals is "CASA LUCA". In Italy, people tend not to accept other countries' food culture but although they have traditional unique original pasta culture this restaurant achieve universal popularity in Milano.
Luca Catalfamo who was restaurant owner of "CASA LUCA" was born and raised in Milano. When he worked as a chef around the world he happened to eat Ramen at "IPPUDO" in New York. He was shocked by its taste and got into ramen world. He learned how to make dashi stock in Udon restaurant in London as his first step. After that he came to Japan to eat every types of Ramen to form his idea of menu for about a month. He ate 3 or more ramen for his meal to form his idea at the first time he visited Japan. In 2013 september, he opened "CASA LUCA" in Milano.
Luca's ramen is Milano style pork bone soup based ramen used Italian traditional cooking method. Its 100% pork bone soup stock is made very carefully for 20 hours, which is so creamy. Noodle is medium fine and straight which is made from durum semolina flour generally for pasta and flour for bread. Its texture is springy. Roasted pork fillet for topping is made in process of making pancetta. Rub pieces of rock salt into pork ribs and grill it. The metho of Sous-vide finishes this pork rib softer to bring its fresh taste.
Topping selection is sufficient. He provides not only seaweed and ajitama(soft-boiled egg marinated in soy and mirin) which is standard topping for original ramen but also Parmigiano which is typical Italian food.
Restaurant information