EVENTO
Amagi shamo chicken ×
Italian cuisine event
Held on Friday, October 9, 2026
This was the first time we have held an event with a producer.
Horie-san of Horie Poultry Farm, which raises Amagi shamo chicken, joined us, and guests enjoyed a course meal with paired wines while talking with Horie-san.
MARCHE × VENETO
Bringing together the Marche
and the Veneto
As a cook, the theme I chose for this event was bringing together the Marche and Veneto regions.
Horie-san’s shamo chickens are robust: like Italian chickens, they are rich in umami, and their meat is firm and springy. Even the broth tastes somehow Italian, and from my time in Italy, the Veneto and the Marche came to mind.
Dishes and sauces inspired by
the Veneto and the Marche
- Galantina
- A traditional dish of the Marche: a chicken is stuffed, steamed, cooled and then sliced
- Sopa coada
- A traditional dish of the Veneto, originally made with pigeon
- Peverada sauce
- A liver sauce from the Veneto, originally served with birds such as guinea fowl, or with game
- Maccheroncini
- A very fine egg pasta from the Marche
Everything but the dolce,
made with shamo
And I deliberately set myself a rule: every dish in the course except the dolce would use shamo chicken.
It came from wanting to take on a challenge myself, too.
IL MENÙ
The course that day
Dish 1Breast prepared as a salad, and Marche-style galantina
The breast was cooked at a low temperature for 3 hours, steeped in oil and served as a salad.
The galantina is homemade: assorted meats, olives, quail eggs, pistachios and more, wrapped in thigh meat and steamed for about 2 hours.
Parts used: breast, thigh
Dish 2Salsiccia stuffed into the neck skin, stewed in tomato
I stuffed salsiccia into the shamo’s neck skin and stewed it in tomato. The idea was that the salsiccia would soak up even more of the umami coming from the skin and become even more delicious.
Parts used: neck skin
Dish 3Shamo chicken in the style of sopa coada
I roasted the whole shamo with herbs at a high temperature to brown it, then pulled the meat apart by hand. It includes many different parts of the bird. I make the broth from the bones left after roasting.
The pulled meat is sandwiched between bread and cheese, covered with shamo broth and then baked again in the oven.
Parts used: whole bird, shamo broth
Dish 4Oven-roasted thigh
with peverada sauce
The roast shamo is a simple dish, cooked at a high temperature and then rested. The peverada sauce served with it combines the richness of liver with acidity and sweetness.
Parts used: thigh
Dish 5Maccheroncini in brodo
I combined handmade pasta with shamo broth and salt. To finish, I wanted guests to taste the pure umami of the shamo.
Parts used: broth made from the shamo’s bones
Dish 6 (dolce)Chestnut gelato and pear compote
An autumn dolce: gelato made with chestnut and milk, served with pears marinated in red wine.
PASTA FATTA A MANO
The pasta for dish 5
was made at lunchtime that day
I made the maccheroncini for dish 5 at lunchtime on the day of the event. It is a very fine handmade pasta from the Marche.
ABBINAMENTO
Wine pairing
Mizuki, our cameriera (server), was in charge of the wine. The 2 of us talked it over for more than 1 month, tasting wine after wine alongside trial runs of the dishes and thinking about how well they matched and how enjoyable they would be. We were able to make it an event where the paired wines could be fully enjoyed, too.
Shamo in particular is firmer and richer in umami than ordinary chicken, yet lighter and more delicate than pigeon and similar birds. With many of the dishes using brodo or liver, we searched for the line where the wine would be neither too heavy nor too light and would bring out the food.
Orange wine with the brodo, rosé with the tomato stew, and a light, dry red with the liver sauce served alongside the roast. We chose them to suit each cooking method, while always putting the shamo itself first.
Cirò Bianco
Sangiovese from Tuscany
Malvasia
Valpolicella
LA SERATA
Scenes from the day
As we served, the sound of our guests smiling and talking reached us. We heard happy voices saying things like “What on earth is this dish?”, and there were the chef and our cameriera answering them. Guests who were meeting for the first time at this event warmed up to each other as the course went on, and seemed to be having a great time.
Horie-san of Amagi shamo chicken, too, seemed to enjoy the meal and the talk. When Horie-san said, “That was fun, wasn’t it?” on the way out, I somehow felt relieved.
I think I had been on edge the whole time, thinking constantly about how to make the shamo delicious, interesting and surprising.
I think this event was truly our concept:
“Come and discover flavors you have never tasted.”
Here in Shizuoka, I hope to bring you more and more flavors you have never tasted.
We will keep holding events from time to time. We will announce them on Instagram and on this website.
We also announce our events on Instagram@vincisgrassi2022 ›
Amagi shamo chicken
in our dinner courses
We also serve Amagi shamo chicken in our regular dinner courses.