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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
小伝馬町で南イタリア料理と聞くと少し肩肘張るイメージもあるが、「マシガネータ」は良い意味でその概念を裏切ってくれる一軒。店内は温かみのある雰囲気で、料理はどれも素材感と手仕事が際立っている。初訪問だったが、冒頭から印象深い皿が続き、食後には「またすぐに来たい」と自然に思わせる力がある。
まず「つぶ貝とマッシュルーム、生トマトのガーリックソテー シチリア風」。香り立つガーリックとつぶ貝の食感、生トマトの酸味が軽快で、ワインを呼ぶ前菜として秀逸。続いて「気仙沼産メカジキの香草パン粉焼き 羊飼い風」。これが驚きの組み合わせだった。ピリ辛サラミとペコリーノチーズのクリームソースに、自家製リコッタチーズとセミドライトマトを混ぜながらいただくと、香ばしさとコク、酸味、塩気のバランスが絶妙で、思わずスプーンを止めたくなくなる一品。ワインが進みすぎて、ついグラスを重ねてしまったのも納得の美味しさだ。
この日のハイライトの一つはピザ「サルシッチャ エ フンギ」。生地は厚すぎず薄すぎず、もっちり感と軽やかさを両立。肉の旨味とチーズの塩気が生地に染み込み、辛味オイルを垂らすと風味が何倍にも膨らむ。これまで食べたピザの中でもトップクラスと言いたくなる完成度だった。
パスタは手打ちの「クルルジョネス」。見た目は餃子のような愛嬌があり、中にはじゃがいもをたっぷり包み込んだもっちもちの食感。素朴さの中に職人の丁寧さを感じる仕上がりで、皿の端まで名残惜しくなる。
食後のドルチェは「ビアンコマンジャーレ」と「トルタカプレーゼ」をコーヒーとともに。甘さは控えめで香り高く、余韻の余白まで計算されたような締め方。特にトルタカプレーゼはしっとり濃厚ながら重くなく、エスプレッソとの相性が抜群だった。
全体を通して、南イタリア料理の素朴さと華やかさが同居しつつ、素材の良さを損なわない調理が印象的。料理の組み合わせや味の構成もしっかり考え抜かれており、次に何を頼むか想像するのも楽しい。ワインが進むこと必至の、心からおすすめできる小伝馬町の良店。ここは、100(%)名店ですw