Gruppomimo - Vincennes

A classic Neapolitan pizza topped with tomato sauce, fresh mozzarella, and basil. The dough is soft with slightly puffed edges. To be enjoyed hot to appreciate the simplicity of the ingredients.

The Italian version of the four-cheese pizza, very rich and melty. Combines Italian cheeses with varied flavors, from mild to smoky. Perfect for great cheese lovers.

A rich pizza topped with aged prosciutto and a small creamy burrata. The mix of salty cured meat and mild cheese is balanced by fresh arugula. Varied texture between melting and crunchy.

Vegetarian pizza highlighting fried eggplant and smoked cheese (scamorza). Deep and slightly smoky flavor. Savory and melts in your mouth.

A luxurious white pizza based on truffle cream and fresh truffle. The truffle aroma is intense and pairs perfectly with the creaminess of the burratina. Ideal for mushroom lovers.

Original white pizza with a pistachio cream base and Italian mortadella. The sweet and savory contrast and pistachio crunch offer a unique experience. Gourmet and rich.

A green and fresh pizza using basil pesto as a base. Cherry tomatoes add a tangy touch that contrasts with the creamy burratina. Very fragrant and herbaceous.

Pizza with Nordic flavors featuring smoked salmon and fresh herbs. The ricotta cream and lime zest add sweetness and freshness. A delicate choice that differs from classic pizzas.

A pizza with a kick, featuring spicy Calabrian sausage (spianata). Candied shallots and ricotta soften the chili heat. For those who like spicy dishes.

A pizza celebrating zucchini in various forms, including its delicate flowers. Sweet vegetal flavor enhanced by lime zest. Aesthetic and light.

The equivalent of a four-cheese pizza, very rich and melty. Combines Italian cheeses with varied flavors, from mild to smoky. Perfect for great cheese lovers.

Fresh stuffed pasta served with a simple butter and sage sauce. The flavor is dominated by the sweetness of the filling and the aroma of sage. A delicate vegetarian dish.

Soft gnocchi served 'Alla Norma' style with eggplant and tomato sauce. The salted ricotta adds a touch of character to the dish. Melty and flavorful.

Seafood dish combining prawns and pistachio, available with pasta or rice. The crustacean bisque offers an intense and creamy marine flavor. Refined and original.

A large crispy breaded veal cutlet (milanese cutlet) served with pasta in a cheese cream sauce. A very hearty dish combining meat and a rich side. For very big appetites.

Short pasta coated in a creamy pistachio pesto and fresh cheese. Mild green nutty flavor. Can be enhanced with guanciale (pork jowl) for more taste.

Spaghetti inspired by a traditional recipe from the Amalfi coast with zucchini and cheese. The sauce is creamy thanks to the emulsion of zucchini and cheese. Sweet and comforting.

Short pasta with a creamy smoked salmon sauce. A rich and flavorful classic, sprinkled with fresh herbs. Creamy and savory.

The true Roman carbonara recipe, without cream, with egg, pecorino cheese, and crispy pork jowl. Intense, peppery, and savory flavor. Rich and authentic.

Truffle pasta mixed directly in a large pecorino cheese wheel. The result is extremely creamy and truffle-scented. A very gourmet showstopper dish.

The famous Italian dessert made with coffee-soaked biscuits and mascarpone cream. Mousse-like texture and balanced flavor between sweetness and coffee bitterness. Served chilled.

A twist on tiramisu incorporating pistachio. Offers a sweet nutty flavor and a characteristic green color. Creamy and gourmet.

Warm chocolate cake with a liquid pistachio cream center. Served with ice cream for a hot-cold contrast. Very rich in chocolate.

Small pieces of fried pizza dough served sweet with hazelnut cream (spreadable type). Crispy on the outside and soft on the inside. Ideal for sharing.

A tartlet filled with a light ricotta cream and candied cherries in syrup. Sweet and fruity with a touch of freshness from mint.

Italian jellied dessert cream flavored with vanilla. Served with a red fruit coulis for acidity. Silky and wobbly texture.

Choux pastry filled with pistachio cream or ice cream and topped with sauce. An all-pistachio version of the classic profiterole. Gourmet and visually appealing.