Roma’s specialty is an attraction on Fridays at Shihoma Deli

Toronto-trained pasta maker, or pasta maker, Marcio Shihomatsu adapted his plan to open a pasta-sculpting restaurant in his home kitchen. With them he first won over friends and then the gastronomic community: “I come from a Japanese family. People may find Japanese cuisine very different from that Italian, but it’s very similar: it’s all simplicity, a few seasonal ingredients and a lot of technique.”

This was the genesis of delivery which became a huge restaurant and, about six months ago, also a delicatessen in Vila Madalena. In all three cases, from 2021, as if flour with water or eggs were a sheet of paper, Shihomatsu, always alongside chefs Bia Freitas and Joey Lim, models origami.

Between the edible folds, the tortelli, which reveal the rich prawn filling, have become a modern classic, the kind that leave the menu during the shellfish closing season. There are also ossobuco cappellacci and other pastas that are not found on the menu of any other pastry shop in the city, but can be found in every corner of the Italian peninsula.

As if that wasn’t enough, now the trio of chefs have also started offering pizza, even if only on Fridays and at the Shihoma Deli. The dough, which is not round, but cooked in a rectangular pan, is the same used for sandwiches with mortadella and pistachio paste.

Called shiacciata, it resembles focaccia, but is a type of bread of Tuscan origin, crunchy on the outside, soft on the inside and tailor-made for Italian sandwiches. What does this have to do with pizza?

Roman-style pizza

Until the Second World War, pizzas were round and associated with Naples. The 60s arrived and a new type of pizza spread throughout Rome: the Pizza on a baking tray (tile). Roughly flat bread, oval in shape, topped with various types, cut into squares and sold in slices.

Thin and crunchy, cooked for longer and at a lower temperature than Neapolitan, the long-rising dough does not contain levain, but biga, a pre-ferment that uses little organic yeast and more flour than water.

When it comes to toppings, there are no rules! At Shihoma Deli the most common is the margherita, but, shaken and mixed, it brings back some flavors already enjoyed in Italy. It can be a combination of cheeses, cured meats and vegetables or even versions of marinara, such as the one that contains, in addition to tomatoes, a sauce based on parsley, olive oil and anchovies. Slices, reheated to order, cost R$24.

Shihoma Deli

R. Harmonia, 161, Vila Madalena. from Tuesday to Friday, from 11:00 to 19:00; Saturday, from 10:00 to 18:00. Whatsapp: (11) 97580-0188

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.