大衆イタリアン食堂大福【DAIFUKU】茂原

stone oven pizza margherita

539 yen(Tax included)

The dough is fermented for 12 hours and then baked in a stone oven at 500℃ using lava plates for 60 to 90 seconds, resulting in a chewy and fluffy texture.Enjoy the texture of stone oven pizza that you can't taste at home.

Whitebait Peperoncino

1078 jpy(Tax included)

Peperoncino with plenty of fresh whitebait.Be sure to try our most popular pasta!

Special bagna cauda made with fresh vegetables sourced from contracted farmers

979 jpy(Tax included)

We purchase freshly harvested and rare vegetables from Aiyo Farm in Togane City, Chiba Prefecture, allowing you to enjoy our bagna cauda made with local vegetables according to the season.In addition, in order to bring out the deliciousness of the vegetables, our original dressing, which is creamy and without the use of garlic, is made using more than 10 types of ingredients and based on our own recipe.

The pizza baked in an authentic stone oven is exquisite! We are particular about the dough!

The pizza dough is made using Farinada Salone, a special flour for pasta fresca developed by Salone Executive Chef Mr. Higuchi and a long-established noodle factory.Its distinctive feature is the light texture of the dough, which is fluffy on the inside and crispy on the outside.Taking into consideration the humidity and temperature of the day, the distribution of water and salt and the dough kneading time are adjusted, and the dough is left to ferment for about 12 hours and then baked.

Blessings from the earth from contracted farmers

You can enjoy freshly harvested and rare vegetables purchased from Aiyo Farm in Togane City, Chiba Prefecture.

[DAIFUKU specialty pasta] Plenty of boiled whitebait and whitebait peperoncino

1078 jpy(Tax included)

[Most popular] Margherita

538 yen(Tax included)

The dough is fermented for 12 hours and then baked in a stone oven at 500℃ using lava plates for 60 to 90 seconds, resulting in a chewy and fluffy texture.Enjoy the texture of stone oven pizza that you can't taste at home.

We also have open table seats, counter seats, and private rooms available.We also accept banquets for large groups! Please contact us by phone to inquire about the purpose, number of people, and budget.

Along National Route 128, close to Kujukuri Beach! 5 minutes by car from Shin-Mobara Station.With a parking lot and private rooms, you can enjoy relaxing Italian food at a reasonable price.

Seasonal vegetables delivered from contracted farmers

You can enjoy freshly harvested and rare vegetables purchased from Aiyo Farm in Togane City, Chiba Prefecture.

Special stone oven pizza

The dough is fermented for 12 hours and then baked in a stone oven at 500℃ using lava plates for 60 to 90 seconds, resulting in a chewy and fluffy texture.Enjoy the texture of stone oven pizza that you can't taste at home.

Italian restaurant popular in TV magazines

2-hour all-you-can-drink course at a popular restaurant that has received good reviews from locals \3212~

Anniversary surprise♪ is also popular

2-hour all-you-can-drink course at a popular restaurant that has received good reviews from locals \3212~

Authentic oven-baked pizza from 539 yen

2-hour all-you-can-drink course at a popular restaurant that has received good reviews from locals \3212~

Daifuku's specialties #1 ≪Raw noodles≫ Noodles made by faithfully reproducing authentic Italian low-hydration noodles.The texture is different from both fresh noodles and dried noodles.Enjoy the flavor of the wheat and the texture of the noodles that you can't find at other restaurants.We have three types of noodles available to match your pasta: thick noodles, medium thick noodles, and fettuccine.

Daifuku Specialty Part 2 ≪Stone Oven≫ The dough is fermented and aged for 12 hours and then baked in a stone oven at 500℃ using lava plates for 60 to 90 seconds, giving the dough a chewy and fluffy texture. Did.Enjoy the texture of stone oven pizza that you can't taste at home.

Daifuku's Specialty Part 3 ≪Pizza Dough≫ The distinctive feature is the light texture of the dough, which is fluffy on the inside and crispy on the outside.Each store takes into account the humidity and temperature of the day, adjusts the distribution of water and salt, and adjusts the kneading time of the dough.The dough is made from flour, left to ferment for about 12 hours, and then baked.

Daifuku Specialty Part 4 ≪Dried Noodles≫ We use noodles made by the local noodle maker New Okbo in Kashiwa, Chiba Prefecture, which has a chewy texture that you won't believe is dry noodles.In the ``Men's Pasta Series,'' we use carefully selected pasta noodles made from 100% duracem semolina flour.

Daifuku's specialties No. 5 ≪Vegetables≫ You can enjoy freshly harvested and rare vegetables purchased from Aiyo Farm in Togane City, Chiba Prefecture.

Daifuku Specialty Part 6 ≪Seafood≫ The raw oysters purchased from Fresco Co., Ltd. are highly fresh oysters that are shipped directly from Ishinomaki, Miyagi Prefecture.Maruto Suisan delivers highly fresh fish directly from the fishing port.

Daifuku's Specialty Part 7 ≪Homemade Dressing/Bagna Cauda Sauce≫ Daifuku's Bagna Cauda is made creamy without using garlic to bring out the deliciousness of the vegetables.Enjoy the deliciousness of seasonal vegetables with Daifuku Bagna Cauda.

Daifuku's Specialty Part 8 ≪Pasta Sauce≫ Daifuku's pasta sauce is all handmade using carefully selected ingredients.We will provide safe and secure taste.

Daifuku's Commitment Part 9 ≪Dolce≫ Dolce is handmade from scratch in the store.

Daifuku's specialties #10 ≪Espresso/Cappuccino (Late Art)≫ Fine bubbles can be created using an appropriate extraction method.It is said that the creamy foam is so good that even after adding granulated sugar, the sugar briefly floats on top of the foam.

B set daily pizza

1408 jpy(Tax included)

B set daily pasta

1408 jpy(Tax included)