When is the PISOLA's April limited craft pasta scheduled to launch?

It is scheduled to launch on April 1st and sell until late April, or until ingredients run out.

Where are the PISOLA craft restaurants primarily located?

They are located primarily in suburban roadside areas across the Kinki, Tokai, and Kanto regions.

The sea bream bones are roasted in an oven at 250°C and then slow-cooked in a pressure cooker.

It is combined with seasonal ingredients such as firefly squid, clams, and bittersweet rapeseed blossoms.

The dish is topped with crispy and sweet white shrimp fritters to enhance its flavor.

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PISOLA launches its April limited-edition 'Rapeseed Blossom Genovese' pasta, featuring seasonal ingredients.

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Q: When is the PISOLA's April limited craft pasta scheduled to launch?: A: It is scheduled to launch on April 1st and sell until late April, or until ingredients run out.
Q: Where are the PISOLA craft restaurants primarily located?: A: They are located primarily in suburban roadside areas across the Kinki, Tokai, and Kanto regions.
Q: How is the sea bream broth used in the Genovese pasta prepared by PISOLA?: A: The sea bream bones are roasted in an oven at 250°C and then slow-cooked in a pressure cooker.
Q: What ingredients are combined with the sea bream broth and rapeseed blossom paste?: A: It is combined with seasonal ingredients such as firefly squid, clams, and bittersweet rapeseed blossoms.
Q: What topping is used to enhance the deliciousness of the spring Genovese dish?: A: The dish is topped with crispy and sweet white shrimp fritters to enhance its flavor.