PEDROLINO, an Italian beer pub in Andojimachi, Osaka, is highlighting a seasonal dish: Pacific saury and caper pasta finished with mollica.

Mollica is a Southern Italian-style topping made by frying breadcrumbs in olive oil until crisp. PEDROLINO’s version is prepared with plenty of garlic and herbs, then added generously to the pasta for a pronounced aroma and crunchy texture.

The saury is sautéed after being filleted, rather than prepared as the confit used in previous years. Capers provide a distinctive flavor and acidity, while citrus is left out of the dish. The combination of savory fish, herbs and crisp breadcrumbs creates a natural bridge to beer.

The restaurant notes that a simple saison works particularly well, while a pilsner enjoyed in generous, refreshing sips is also a good match. On tap, the lineup includes Bay Pilsner, a 4.7% ABV Bohemian Pilsner from Yokohama Bay Brewing; Daily Loop, a 5.5% ABV saison from FARMENTRY in Nara, with only a small amount remaining; and Moon, Punish IPA, a 7.0% ABV West Coast IPA from Repubrew in Shizuoka.

Stock beers include Zahts 419, a 4.2% ABV Bohemian Pilsner from Yokohama Bay Brewing, and Merseyside ESB, a 6.0% ESB from Numazu Craft. Guests can keep the pairing crisp with a saison or pilsner, or choose the fuller malt and hop character of the ESB or IPA.

PEDROLINO combines Italian food with craft beer in a relaxed Osaka beer-pub setting. The seasonal saury pasta and current tap list make a compelling pairing stop for beer drinkers looking for a taste of early autumn. Availability should be confirmed with the pub before visiting.