Come Prima

A complete assortment of Italian specialties including cured meats and marinated vegetables. It's fresh, varied, and flavorful, offering a nice glimpse of Mediterranean flavors. Perfect for sharing with bread at the start of a meal.

A cold appetizer consisting solely of prepared vegetables and fresh Italian cheese. The creamy burrata contrasts with the grilled and marinated vegetables. Enjoy as is for a light, meat-free option.

A board of fine Italian cured meats. It features a selection of hams and salamis with varied flavors, from mild to peppery. Ideal for snacking with a glass of wine.

Thin slices of aged raw ham from Parma. It has a melt-in-your-mouth texture and a delicate, slightly salty flavor. Usually eaten with bread or grissini.

Very thinly sliced raw beef, served cold on a plate. The meat is tender and seasoned, accompanied by a fresh salad. A light and refreshing dish.

Artichokes prepared in the Roman tradition, marinated whole in oil and herbs. They are tender, fragrant, and slightly tangy. Served as a cold or warm appetizer.

A classic Italian salad combining fresh tomatoes and creamy burrata. The contrast in textures between the crisp tomato and the creamy cheese is delicious. Simply dressed with olive oil and basil.

Large stuffed pasta served with a creamy sauce of cream, ham, and mushrooms. It's a rich and comforting dish. Enjoyed hot, with the sauce generously coating the pasta.

Stuffed pasta with a simple tomato sauce flavored with fresh basil. The flavors are classic and balanced, between the acidity of the tomato and the freshness of the herb. A light and vegetarian option.

Stuffed pasta served in a rich truffle cream sauce. The dish has a powerful, earthy aroma characteristic of truffles. For lovers of intense flavors.

Long flat pasta served with pieces of salmon, often in a creamy sauce. The taste of the fish blends with the sweetness of the sauce. A fairly popular seafood pasta dish.

Stuffed pasta with a blend of four melting Italian cheeses. The sauce is rich and creamy, ideal for cheese lovers. Flavorful and very filling.

Ravioli filled with or accompanied by salty Parma ham and porcini mushrooms with forest notes. The combination of land and sea (or rather, cured meat) offers a complex, umami flavor. Served hot.

Salmon-stuffed pasta, offering a tender texture inside. The fish flavor is present without being too strong. Often served with a light or cream sauce.

Ravioli stuffed with a classic ricotta-spinach mixture, served with a rich creamy mushroom and tomato sauce. It's a complete vegetarian dish with mild, herbaceous flavors.

Short tubular pasta served with artichokes and a truffle cream sauce. The artichokes provide a tender texture that contrasts with the smooth and fragrant sauce. A sophisticated dish.

Large striped pasta served with a spicy tomato sauce, typical of Naples. It contains garlic, chili, and olive oil for a pungent and intense flavor. A classic Italian full of character.

Tubular pasta with artichoke hearts, likely sautéed or in sauce. The mild and distinct flavor of the artichoke is highlighted. A flavorful vegetarian pasta dish.

Spaghetti combining the flavors of the sea and land: seafood, prawns, and porcini mushrooms. All brought together by a fresh cream sauce. A rich and surprising dish with its blend of ingredients.

Spaghetti prepared Sicilian-style with a base of olive oil, garlic, anchovies, and chili. It's a simple but very tasty dish, with a distinct salty and spicy note. Perfect for those who like bold flavors.

The classic seafood pasta, served with a light tomato sauce. It includes various shellfish and crustaceans. Enjoy by twirling the pasta to capture the iodized sauce.

An Italian classic made with pasta, egg, pecorino or parmesan cheese, and bacon or guanciale. The sauce is creamy due to the egg (no cream in the traditional recipe, but sometimes added in France). Rich and peppery.

Black pasta colored with squid ink, offering a subtle marine flavor. They are visually striking and have a distinctive iodized taste. Often served with seafood.

Creamy Italian rice cooked slowly with broth, seafood, prawns, and a little tomato. The grains are tender but firm to the bite. A hearty dish with ocean flavors.

Creamy risotto flavored with porcini mushrooms. The mushrooms provide a nutty, forest-floor flavor that is highly appreciated. Smooth texture, to be eaten hot with a spoon or fork.

Layers of pasta interspersed with minced meat sauce (bolognese), béchamel, and gratinated cheese. Baked in the oven, it's a family dish, rich and melting.

Soft potato gnocchi, served with a gorgonzola and spinach sauce. The pronounced taste of blue cheese pairs well with the sweetness of the gnocchi. A comforting dish.

A tasting plate offering several types of ravioli with different fillings and sauces. Ideal for those who can't decide and want to try everything. Varied and fun.

Very wide and flat pasta served with Parma ham and porcini mushrooms. The width of the pasta allows it to capture the sauce and garnish pieces well. Rustic and flavorful.

Wide pasta served with a "woodcutter's" sauce based on tomato, ham, and mushrooms. It's a red sauce rich in toppings, offering a rustic flavor. A hearty dish.

A house specialty combining two different pasta dishes on the same plate. You'll find truffle and artichoke flavors on one side, and ham and porcini mushrooms on the other. The perfect choice for a varied gastronomic experience.

Traditional veal dish, here prepared as a medallion with cured ham and artichokes, coated in a creamy sauce. The meat is tender and the flavors are mild and savory. Served hot with its accompaniment.

Pan-fried veal escalope served with a creamy sauce of fresh cream and porcini mushrooms. The mushrooms give a woody flavor that complements the white meat well. Rich and flavorful.

Veal meat coated in a melted gorgonzola cheese sauce. The strong, pungent taste of the blue cheese dominates the dish. For lovers of intense cheese sauces.

Veal escalope cooked in a lemon cream sauce. The acidity of the lemon brings freshness and balances the richness of the cream. A lively and light dish.

Escalope prepared with Marsala wine, mushrooms, and cream. The sauce is slightly sweet and amber thanks to the Sicilian wine. A classic recipe with rich aromas.

Veal medallion gratinated with eggplant and melted mozzarella. It's a gourmet dish reminiscent of Southern Italian flavors. Tender and stringy thanks to the cheese.

A beautiful 300g grilled beef steak, cooked to your preference. Simple and effective for red meat lovers. Juicy and flavorful.

Large grilled beef steak covered with a gorgonzola sauce. The richness of the beef pairs with the intensity of the blue cheese. A very hearty dish.

Generous beef entrecôte served with a porcini mushroom sauce. The red meat pairs with the forest aromas of the mushrooms. Tender and fragrant.

Grilled beef prepared "pizzaiola" style, meaning with tomato sauce, capers, and olives. It's a traditional Italian preparation rich in tangy and salty Mediterranean flavors.

Veal liver Venetian-style, cooked with plenty of softened onions and a little cream. The distinctive taste of the liver is softened by the sweetness of the onions. A very tender specialty from Venice.