01 / ABOUT THE PLACE
About this place
Mafaldine pair prawns and fried aubergine with pistachio paste; linguine combines squid with celery paste and Pecorino. At Il Baffo, part of the pleasure is choosing from these distinctive combinations. For a meat-based pasta, there is handmade tagliatelle with ragù of Hiroshima wild boar and chestnuts. The menu also features strascinati with lamb and Italian peas, and handmade lasagne with horse meat—other options alongside the seafood and vegetable pairings.
One diner’s account of lunch describes enjoying an antipasti platter, two pasta dishes, dessert and espresso. Another visitor chose two pastas, including one with lamb and beans, and took time over a weekend lunch. Diners have also noted the wide choice of changing pastas at midday, making lunch a chance to see what is on offer that day rather than settle on a fixed selection.
To start, there is a chef’s-choice antipasti platter, available from 1,300 servings, or a salad of house-made tuna, white beans and rocket. The menu lists them at 1,300 yen and 800 yen respectively. Other starters include panzerotti, or fried pizza, and sardines in escabeche. Sharing a few antipasti before choosing pasta is one way to build the meal. Dinner brings characterful main courses too: chicken thigh ripieno, stuffed with sausage and spinach and baked in the oven, or lamb rump flavoured with anchovy, vinegar and rosemary. Pair them with wine, then finish with tiramisu or chestnut panna cotta. Lunch and dinner menus are available, and reservations are accepted.
