Le Piccole Cose Italian
Le Piccole Cose x Drinking Coffee at the Italian Restaurant
Location: Taiwan
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[Le Piccole Cose] means “small things” in Italian, meaning to do the ultimate thing that even generally is considered unimportant.
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If you want to taste the pure homemade food flavors in the restaurant, and looking for the restaurant that can offer you a very distinctive characteristic flavor for each homemade food, then, you must go to [Le Piccole Cose] restaurant in Kaohsiung, Taiwan.
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In order to offer foodies low-salts, no chemical additives, no preservatives, and can taste the original flavor of the food materials, that [Le Piccole Cose] restaurant homemade bread, noodles and meat materials in house by themselves.
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In [Le Piccole Cose] restaurant, all the food materials are aged in advance before cooking to enhance the flavors of the food.
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Cuisine sous vide cannot improve the flavor of the food.
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[Le Piccole Cose] used King Son Convertible IFP Aging Chiller to perform dry aged process for all homemade food materials in advance before cooking.
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King Son Convertible IFP Aging Chiller
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To aged pork is more difficult than to age beef, since initial freezing temperature for pork is -1°C/30.20°F, higher than beef -1.7°C/28.94°F to -2.2°C/28.04°F.
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Dry aging has an advantage of generating unique and distinct flavors such as brown-roasted flavors. dry-aged beef has higher palatability than wet-aged beef. the effect of dry aging on the quality of pork, especially pork cuts which contains relatively low intramuscular fat.
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Homemade aged meat platter
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Food materials
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Raw ham
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White ham
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Salami
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Duck breast ham
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Pork back fat
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The aged pork that comes from Kaohsiung famous "Ren Yun Ranch"
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Homemade medium sautéed dry aged duck breast ham
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Food material: Yilan Hoyeh Duck, derived from Cherry Valley Farms Ltd in UK.
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The duck breast is aged and smoked, the skin of breast is sautéed to crispy. All the essences are tempered in each mouthful taste. Compared with duck breast ham in aged meat platter, the taste of medium sautéed dry aged duck breast ham is more hydrated.
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Homemade aged, smoked salmon fillets
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Food material: Fresh salmon (whole fish)
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Aged salmon fillets in low-salts for several weeks, without added nitrates, preservatives that let foodies taste the sweetness and aroma of salmon, is a must-eat appetizer.
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Smoked salmons aged process and preserved in King Son Convertible IFP Aging Chiller at 0.8°C/33.44°F in excellent uniform conditions and environments, with temperature fluctuations ± 0.3°C/ 0.54°F and humidity fluctuations ±5%, that make low salts aged salmon’s quality superior than the imported ones.
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Roasted asparagus collection with Shih An soft-boiled eggs, Homemade Ren Yuan raw ham and 3 years ripened Parmesan cheese
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Food materials
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Asparagus
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Soft-boiled eggs from Kaohsiung Shih An Ranch
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Homemade Ren Yuan raw ham from "Ren Yun Ranh"
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3 years ripened Parmesan cheese (Parmigiano-Reggiano cheese)
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The Curing Process for Homemade Ren Yuan raw ham
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Salting and washing
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Resting period
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Drying and maturation
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Aging for nearly 24 months
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When you taste the raw ham stirred with soft-boiled eggs and that pairing with asparagus or cheese will deliver various layers instant delicious flavors exploding in the mouth, which is definitely different from the taste of popular Iberian type ham.
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Sautéed walnut smoked aged duck breast
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Food material: Aged duck breast
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Dry aged duck breast 7 days, the texture of the breast becomes more tender, and juicy, in which the smell of duck meat is being reduced and produces more new aromas. It is definitely a great appetizer.
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Dry aged Premium New York Steak (Strip Loin Steak)
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Food material: New York Steak (Strip Loin Steak) beef
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New Yorker steak is the signature dish of the US President's banquet for VIPs.
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The distinctive characteristics of New Yorker steak is that there is a tendon (sinew) in the steak. The epicures who knows how to eat and to taste the flavor of chewing the tendon in the mouth. The more you chew, the more you taste the flavors of the tendon.
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Dry aged New Yorker steak, the flavor will become more abundant, and the tendons will become soft, easily to chew.
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Sliced flat iron steak pairing with vanilla pork back fat plate on top that
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Food material
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Flat iron steak (top blade steak, top chuck steak)
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Vanilla pork back fat plate
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Roasted aged pigeon seasoning with green pepper viscera sauce
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Food material
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Dry aged pigeon
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Green Pepper viscera sauce
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The pigeons can also be dry aged.
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It can be aged as long as the meat, the key is different food needs different aging process conditions.
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The chef has a very high skillin Le Piccole Cose that allows you to taste the aging possibilities and delicacies of a variety of food materials and ingredients.
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Vanilla sous vide lamb shoulder butt pairing with olive oil stained rosemary
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Food materials
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Vanilla
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Cuisine sous vide lamb shoulder butt (collar butt/ blade shoulder)
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Olive oil
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Rosemary
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Sautéed chicken liver seasoning with smoked red pepper flavored red wine
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Food materials
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Smoked red pepper
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Red wine
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Chicken liver
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Sautéed fresh mushrooms and grilled scallops Sturgeon caviar on top that lined with fresh cream
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Food materials
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Fresh mushroom
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Sturgeon caviar (eggs)
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Scallops
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Fresh cream
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White cauliflower puree pairing with sautéed fresh color sessile broccoli that mixed with stewed octopus’s feet
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Food materials
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White cauliflower puree
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Fresh color sessile broccoli
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Octopus’s feet (8-Foot Octopus, the 8-foot of Octopus has evolved into a set of flexible, prehensile appendages, known as "arms", that surround the mouth and are attached to each other near their base by a webbed structure.)
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Fried clove fish braised with sour and sweet onion, pine nuts
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Food materials
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Clove fish
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Onion
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Pine nuts
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Minestrone soup (Italian style mixed vegetable soup)
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Food material
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Minestrone soup was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand.
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Aged scallop
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Food material: scallop
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Scallop and beef contained a high amount of glutathione (GSH) and the peptide strengthened kokumi flavors of synthetic extracts of these foods.
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Glutathione was detected 13–40 mg/100 g in beef meats, 3–38 mg/100 g in wines and high levels of 9.6–25 mg/100 g in scallop.
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Aging can increase the sweetness and umami taste of scallops.
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Wongso and Yamanaka (1996) research literature have shown that the total amount of free amino acid in the adductor muscle of noble scallop increases gradually during storage at 0℃/32.00℉ and 5℃/41.00℉ prior to the initial decomposition stage.
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Italian dumplings
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Le Piccole Cose is a restaurant with a very high homemade rate for different food materials and ingredients.
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In addition to aged meat, Italian noodles and dumplings are also homemade by themselves.
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The Italian dumpling is made with thin-skinned pumpkin puree and stuffed with clam’s meat, that pan-fried with clam meat, served seasoning with clam soup, fermented cream sauce, and lined with chives.
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Food materials
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Pumpkin puree
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Clam’s meat
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Cream sauce
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Chives
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Venetian green pesto sauce rigatoni lining with mullet roe
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Food materials
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Venetian green pesto sauce
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Rigatoni
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mullet roe
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Smoked scallops with courgette, spaghetti
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Food materials
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Smoked scallops
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Courgette (zucchini; summer squash)
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Spaghetti
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Fusilli pasta served seasoning with Mascarpone Benedict Bacon, mayonnaise
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Food materials
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Mascarpone Benedict Bacon
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Mayonnaise
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Fusilli (Fusilli are a variety of pasta that are formed into corkscrew or helical shapes)
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Handmade breads pairing with Italy virgin olive oil and balsamic vinegar
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All the breads are handmade by Le Piccole Cose.
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The oily vinegar with handmade bread is not simple. It is paired with Italian virgin olive oil and Balsamic vinegar. The handmade fermented breads are stained with such a good oil and vinegar. Really quite right!).
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Food material
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Le Piccole Cose’s handmade breads
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Italy virgin olive oil
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Balsamic vinegar (Italian: aceto balsamico)
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Handmade breads by Le Piccole Cose
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Vienna cream bread
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Homemade smoked aged salmons, Benedict eggs, classic bacon for brunch
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The top layer is Benedict eggs, using eggs from Shih An Ranch, the egg yolk is yellow and mixed with Dutch sauce, and the rich egg flavor is the most vivid color;
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The middle layer is homemade smoked salmons aged in low-salts, allowing epicures to taste the aged smoked salmon without nitrates, preservatives and low salt, and also taste the sweetness and flavor of the aged salmons;
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At the bottom is Muffin
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Food material
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Benedict eggs
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Dutch sauce (Hollandaise sauce): Hollandaise is one of the five mother sauces in French cuisine. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.
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Smoked aged salmons
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Muffin
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Cooked cabbages filled with pheasants and Brazilian mushrooms
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Food material
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Cabbages
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Pheasants
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Brazilian mushrooms
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Homemade bacon, sausage paired with sun eggs and grilled vegetables - brunch
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Food materials
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Bacon
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Sausage
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Eggs
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Vegetables
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White wine grilled sea fish with asparagus and fish eggs
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Food material
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White wine
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Sea fish
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Asparagus
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Fish eggs
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Displays corner spatial situation
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Aged sausage, pork skin, duck breast
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Dry aged raw ham
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Dry aged pork bacon
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Dry aged pork’s skin
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Dry aged pork with skin
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Dry aged beef
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