1,311 characters ★I traveled from Tokyo to Ibaraki Prefecture.I revisited La Stalla (3.93) and requested Pici (a type of pasta similar to udon) and Salted Panna Cotta. Although it turned out to be Strozzapreti due to insufficient length, the dough was exactly the same as Pici. The dish was boldly flavored with Ainu Negi (wild garlic) sent directly from the chef's hometown in Hokkaido, combined with the renowned "Ume Yama Pork" sausage from Ibaraki, creating a blissful taste.01. Smoked Cherry Salmon from Suttu, with Tamami from Odawara Yagishita Farm, Shiranui, Finocchio and Arugula from Yuzu Farm.02. One-week aged Hirame (flounder) marinated from the Nemoto brothers in Hitachinaka, Salted Panna Cotta, Hokkaido Uni, Super Fruit Tomato from Chikusei, and Basil Sauce.03. Homemade bread with raisin yeast.04. Fermented butter grilled Anago (conger eel) weighing 1.3 kg from Tsushima.05. One-week aged Tai (sea bream) from the Nemoto brothers in Hitachinaka, with Tai broth, eschalot, white wine, and cream sauce, served with Yamaguchi Daikon pods.06. Terrine of Ume Yama Pork (shoulder, belly, and thigh) and Tsukuba chicken liver, with Hokkaido butterbur boiled down in Marsala and red wine, served with apricot sauce.07. Risotto with Artichokes from Yuzu Farm and sheep cheese.08. Hand-stretched Strozzapreti with Hokkaido Ainu Negi (wild garlic), Pecorino Sardo (sheep cheese), pine nuts, and Ume Yama Pork sausage.09. Kumamoto Akaushi beef marshin, Ainu Negi, beets from Yuzu Farm, with red wine, fond de veau, and clove sauce.10. Homemade ricotta cheese gelato with Italian cherries and local strawberries.11. Post-meal beverages.I started with the "Smoked Cherry Salmon," which is a superior version of smoked salmon. Being from Suttu, it likely has a richer fat content compared to the cherry salmon from Kyotango, but it was well-balanced with citrus and herbs.The first request was the Salted Panna Cotta. Last month, I had a buffalo milk salted panna cotta at Tom Curioza (4.32) in Osaka, which was fluffy and refined, but this one had a rich umami flavor that was strikingly intense. While Tom Curioza may appeal to the masses, this place deeply resonates with niche demands.An unexpected hit was the Artichoke Risotto. Although it contains cheese and dairy, it is primarily vegetable-based. It takes three artichokes per dish, which have a small edible portion, but the texture and flavor of the artichokes were wonderful, providing satisfaction that rivals meat dishes.The second request was Pici (Strozzapreti). This dish boldly incorporates Ainu Negi, which is often avoided in high-end restaurants due to its strong odor, making it another item that deeply resonates with niche demands. The chewy and elastic "udon" texture pairs perfectly with the fragrant and creamy sauce.The Marshin, with its smooth texture, is cooked at 48°C, making it light despite being beef. The ricotta for dessert uses the same milk from Hitachi Omiya as the panna cotta. This Ibaraki Italian restaurant offers a taste that beautifully combines the flavors of Ibaraki (the local area), Hokkaido (the chef's hometown), and Italy (the chef's training ground), representing the pinnacle of Ibaraki Italian cuisine.