濃郁烤茄子的西西里風味意大利麵 醬 由 Takumu Koyama主理製作（前米芝蓮2星）

A recreation of an authentic Sicilian pasta dish. This recipe is particularly special to him as it comes from his best friend’s hometown, a place he had the chance to explore with them during his travels. Traditionally, basil is cooked directly in the sauce, but to enhance its fragrance, we slowly infuse it into the oil before adding it at the final stage. Enjoy a simple yet flavourful pasta dish at home, made with generous amounts of Italian ricotta cheese and oven-roasted aubergine, softened in a rich garlic oil.
Chef Takumu Koyama trained for eight years at Ponte Vecchio, a renowned Italian restaurant in Osaka, before independently managing the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy. Do give it a try!