CORSO café parisien à l'accent Italien

Short tubular pasta served with a spicy tomato sauce with garlic. A classic Roman dish known for its strong and spicy character. To be enjoyed hot to appreciate the chili kick.

Sicilian specialty combining pasta with fried eggplant, tomato sauce, and grated salted ricotta. Sweet and creamy Mediterranean flavors. A rich and savory vegetarian dish.

Soft small pasta balls made with ricotta, baked in tomato sauce with melted mozzarella. The top is gratinated with parmesan for a crispy and stringy texture. A comforting dish typical of Sorrento.

Long spaghetti served with monk's beard (agretti), an herbaceous plant with a mineral and crunchy taste. Enhanced with salty anchovies, olives, and a hint of chili. A mix of marine and vegetal flavors.

Artisanal flat and wide pasta served with a slow-simmered meat sauce (ragù). Rich, meaty, and coating. A hearty and traditional main course.

"Woodsman's" tubular pasta with a creamy mushroom and cured ham sauce. Autumnal, woody, and rich flavors thanks to the cream and cheese.

Pasta served with a creamy sauce of fresh asparagus and Grana Padano cheese. A dish with sweet, vegetal, and spring-like flavors.

Twisted short pasta with sausage, fennel, and a fragrant truffle sauce. A rustic and gourmet dish with intense earthy and meaty aromas.

Assortment of Italian cheeses including blue (Gorgonzola), aged sheep's milk cheese, and soft cheese. Ideal for ending the meal or pairing with wine.

Classic Italian dessert made of coffee and liqueur-soaked biscuits layered with a creamy mascarpone cream. Sweet, caffeinated, and creamy.

Fresh mix of cut fruits, varying according to the season. A light, juicy, and naturally sweet dessert.

Silky dessert based on cream, sugar, and gelatin, often served with a red fruit coulis or caramel. Firm yet melt-in-your-mouth texture.