Il Pinocchio Restaurant Italien Pizzeria Paris 20

Eggplant rolls stuffed with ricotta. Melting and flavorful texture with a fresh tomato sauce. · Classic Italian vegetarian dish, served fresh or warm. · Ideal to start the meal lightly.

Simple salad made of peppery arugula and shavings of aged Parmesan cheese. · Fresh and slightly peppery flavor thanks to the arugula. · A light appetizer that stimulates the appetite.

Fresh appetizer combining the sweetness of avocado with shrimp and smoked salmon. · Creamy and tender texture, rich in seafood flavors. · Perfect for seafood and freshness lovers.

The famous Caprese salad with buffalo milk mozzarella, creamier than the classic version. · Mild and sweet milky flavor, enhanced by olive oil and basil. · To be enjoyed with a little bread to soak up the oil.

Salad made with artichoke hearts, fresh buffalo cheese, and arugula. · Mix of crunchy and soft textures with a vegetal touch. · A sophisticated alternative to tomato salad.

Tender octopus pieces marinated salad. · Firm but not rubbery texture, delicate lemony seafood flavor. · Very popular Mediterranean specialty by the sea.

Grilled sweet peppers served with creamy buffalo mozzarella. · Mild and smoky flavor of peppers contrasting with the freshness of the cheese. · A colorful and fragrant appetizer with garlic and olive oil.

Toasted bread slices rubbed with garlic and topped with diced tomatoes. · Crispy and juicy, with a strong garlic and basil flavor. · The quintessential Italian aperitif.

Toasted rolls topped with creamy blue cheese (Gorgonzola) and tomatoes. · Strong and salty cheese flavor softened by the tomatoes. · Served hot, the cheese is slightly melted.

Crispy toast topped with smoked salmon and cream. · Classic combination of salmon and cream on a crispy base. · A richer and more Nordic version of bruschetta.

Eggplant gratin with tomato sauce and melted cheeses. · Soft and very comforting texture, rich in flavors. · A classic of Italian family cuisine.

Sautéed shellfish (mussels and clams) in a garlicky tomato broth. · Intense iodized flavor enhanced by pepper and parsley. · Eaten with fingers for the shellfish and bread for the sauce.

Large composed salad focused on seafood. · Fresh and light, with a classic shrimp-avocado-salmon combination. · Can serve as a light main course.

Rich salad of marinated and grilled sun-dried vegetables with goat cheese. · Provençal and Italian flavors mixed, varied texture. · A hearty and fragrant vegetarian dish.

Plate of bresaola (cured beef) served with arugula and parmesan. · The meat is lean and tender, the parmesan adds saltiness, and the arugula adds a peppery bite. · A light and protein-rich salad.

Plate of high-quality Italian cured ham (San Daniele). · Melting texture and mild, delicate flavor, less salty than other hams. · To be enjoyed as is to appreciate the quality of the product.

Large assortment of house specialties: marinated vegetables, cured meats, and cheeses. · Offers a wide variety of tastes and textures in one dish. · Ideal for sharing or tasting everything.

Assortment plate featuring fine cured meats and mozzarella. · Savory mix of cured meats and Italian cheeses. · A complete and gourmet cold meal.

Italian flatbread (focaccia) flavored with garlic and oil. · Soft inside and slightly crispy on top. · Serves as a shared appetizer or starter.

Layered pasta with meat sauce (bolognese), béchamel, and cheese, baked. · Rich, baked, and very nourishing dish. · Served very hot in its cooking dish.

Short tubular pasta with a spicy tomato sauce and a touch of black olive cream. · Tangy (spicy) and intense flavor thanks to the olives. · For those who like dishes with character.

Twisted pasta served with an original red pepper pesto. · Sweet and creamy, enhanced with sweet sun-dried tomatoes. · A vegetarian pasta dish with southern flavors.

Long flat pasta with a creamy arugula pesto sauce. · Peppery and characteristic flavor of arugula. · A green and fresh variation of pesto pasta.

Tubular pasta served with a classic spinach-ricotta filling. · Rich and creamy thanks to the cheese sauce. · Mild and hearty vegetarian dish.

Classic Sicilian recipe with tomato sauce, fried eggplant, and cheese. · Sunny flavor and melting texture of eggplant. · A classic from southern Italian cuisine.

Pasta coated in a rich sauce blending four different cheeses. · Very creamy, savory, and smooth, with a hint of walnut. · For great cheese lovers.

Short pasta with a green arugula sauce and cured beef. · Contrast between the creamy sauce and the salty cured meat. · Flavorful and original dish.

Small potato dough balls in a blue cheese sauce. · Soft texture of gnocchi coated in a strong and creamy sauce. · Baked, rich, and comforting dish.

Gnocchi served with a simple tomato sauce, mozzarella, and basil. · The flavors of the Italian flag (red, white, green) in a warm dish. · Light and fragrant, with stringy cheese.

Very wide pasta served with salmon and a creamy basil sauce. · Elegant dish combining fish and fresh herbs. · The confit tomatoes add a sweet and savory touch.

Wide pasta ribbons with a mushroom sauce flavored with truffle. · Earthy and intense aroma of black truffle. · A refined and autumnal dish.

"Sea and Mountain" pasta combining seafood (scallops) and mushrooms. · Rich sauce with lobster flavor (bisque). · A sophisticated combination of land and sea ingredients.

The house's signature pasta dish, flambéed with mild Italian liqueur. · Very rich and complex sauce with cured meats, cheese, and cream. · A festive and hearty dish.

Long, thin pasta served with whole clams. · Light sauce based on white wine, garlic, and the juice from the shellfish. · A classic of Italian coastal cuisine.

Bicolor pasta ("straw and hay") with a luxurious white truffle sauce. · Topped with high-quality raw ham. · Very fragrant and delicate flavor of white truffle.

Pasta with various seafood (shellfish and crustaceans). · Sauce flavored with garlic and parsley, rich in seafood flavors. · Generous dish for seafood lovers.

Additional ingredients to add to your pizza of choice. · The base price is €2, but noble ingredients (buffalo, raw ham, salmon) are €5.

Very thinly sliced raw beef. · Simple seasoning to highlight the quality of the meat. · Fresh and light appetizer, rich in protein.

Beef carpaccio with pieces of blue cheese. · Gorgonzola adds a creamy and tangy touch to the raw meat. · For lovers of strong cheeses.

Generously topped carpaccio with vegetables, salad, and parmesan. · Play of textures between the melting meat, raw mushrooms, and cheese. · A hearty and sophisticated appetizer.

Thin slices of veal cooked in a creamy lemon sauce. · Tender meat with a tangy and fresh flavor. · Light and delicate dish, served with pasta.

Veal cutlet coated in a rich blue cheese sauce. · The confit tomatoes add a sweet note that balances the strong cheese. · Rich and flavorful dish.

Veal prepared gratin-style with eggplant and cheese. · Flavors similar to Parmigiana but with meat. · Very nourishing and comforting.

Italian veal rolls stuffed with raw ham and cheese. · Simmered in a flavorful tomato sauce. · Tender meat and melting center.

Calamari cooked in a spicy tomato sauce with olives and capers. · Tender texture of simmered calamari. · Typical dish from southern Italy.

Large shrimp (prawns) sautéed with tomato and garlic. · Mild and fragrant flavor of shellfish. · To be shelled (often) and eaten with the sauce.

Pan-seared scallops served in a light tomato sauce with white wine. · Delicate texture and fine flavor of scallops. · Refined seafood dish.