the essence of RAMEN by the italian chef Luca Catalfamo

For a good ramen, people are ready to stand up in line and wait until it is their turn. In Milan, there is a place that works just like this: it doesn't take reservations and every day a lot of people are waiting in lines for their perfect ramen. Is the case of CASA RAMEN, owned and runned by chef Luca Catalfamo who made of ramen his second soul.

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This talented chef also opened another ramen's restaurant called CASA RAMEN SUPER, which is a bit bigger than the first, and you can reserve. The atmosphere is informal and simple: is just one room with an open kitchen. Luca collaborates with some artisans for the social table and seatings.

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The social table cames from a Portuguese artisan, Romain Janet; sculptures and ceramics are from the sculptor Manuele Parati.

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Ramen is not only a typical Japanese dish, but it also has its own story and at least 30 versions. Ramen is a noodle soup dish that was originally imported from China and has become one of the most popular dishes in Japan in recent decades.

Ramen are typically categorized according to their soup base, although variations that combine the different bases are not uncommon. The main types of soup are Shoyu ramen soup; Shio ramen soup; Miso ramen soup; Tonkotsu soup.

The second key aspect of ramen are the noodles, which are made of wheat and come in many different types. Typical Ramen noodles are long and elastic, but countless varieties exist that vary from thin and straight to thick and wavy. Toppings come right after, and they are ingredients such as: corn, egg, green onion, bamboo, seaweed and slices of pork.

Ramen are eaten with chopsticks, a Chinese style spoon is often provided as well to help with small toppings and for drinking the soup. It is also alright to lift up the bowl to drink the soup directly from it.

Ramen noodles get soggy quickly and should be eaten immediately after they are served. As with other noodle dishes in Japan, a slurping sound is made when eating ramen. The slurping enhances the flavors and helps cool down the piping hot noodles as they enter your mouth.

The artisanal hand-made type of ramen and its cultural baggage fits perfectly into modern culinary obsessions – an earthy, authentic, hand-made comfort food.

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