La Delizia, restaurant & traiteur Italien - Paris 15

A slice of rectangular pizza topped with a creamy truffle sauce and mushrooms. Buffalo mozzarella adds a milky and rich touch. The dough is typically crispy and airy.

Pizza by the slice with a base of truffle cream and buffalo mozzarella. It is topped with speck, a smoked cured ham from Tyrol, which adds a salty and smoky note.

A classic version of the Queen pizza with white ham flavored with herbs and mushrooms. Buffalo mozzarella replaces standard grated cheese for extra creaminess.

The essence of Italian pizza with a simple tomato sauce and fresh buffalo mozzarella. Served in a rectangular slice. Ideal for appreciating the quality of the dough.

A colorful slice of pizza topped with an assortment of grilled seasonal vegetables. A light and tasty option, often drizzled with olive oil.

Pizza topped with pancetta (cured pork belly) and zucchini. Stracchino, a fresh and creamy cheese, adds creaminess, balanced by the acidity of cherry tomatoes.

Inspired by the eggplant parmigiana dish, this pizza combines melting eggplant and parmesan. A touch of basil pesto adds a fresh herbaceous note.

Long, flat pasta served with a rich porcini mushroom and truffle sauce. A dish with intense and earthy forest floor flavors.

A pasta dish served with a selection of fresh vegetables, sautéed or stewed. A balanced vegetarian option.

Pasta coated with a classic Genoese pesto made from fresh basil, pine nuts, parmesan, and olive oil. Aromatic and bright green.

Layers of pasta interspersed with a creamy porcini mushroom and truffle filling, all baked and gratinated. Rich and comforting.

The Italian classic: layered pasta with a beef ragù sauce, béchamel, and cheese. Served hot and gratinated.

A meatless version of lasagna, topped with seasonal vegetables and béchamel. Melting and flavorful.

A gratin of fried eggplant layered with tomato sauce, mozzarella, and parmesan. A rich vegetarian dish with Mediterranean flavors.

Tender meatballs made from a mix of beef and veal, usually simmered in a tomato sauce. Served with vegetables or starches.

Thin slice of breaded and fried meat (usually veal or chicken) until golden and crispy. Served with a lemon wedge.

A large ball of fresh Italian spun cheese, with a creamy center. Served with salad and tomatoes, ideal for sharing.

Buffalo milk mozzarella cheese, richer and more flavorful than the cow's milk version. Served fresh with vegetable garnish.

Assortment of various appetizers featuring seasonal vegetables prepared in the Italian style (grilled, marinated, or preserved).

Sicilian stew of eggplant and other vegetables cooked in a sweet and sour sauce. Usually eaten warm or cold as an appetizer.

Selection of Italian cured meats such as prosciutto, salami, and coppa. Served on a board, often with bread.

Assortment of various Italian cheeses (parmesan, gorgonzola, pecorino, etc.). Served with bread or crackers.

Thin slices of cured beef (bresaola) served raw. Enhanced with cheese, tomatoes, and marinated artichokes for a light and refined dish.

Famous Italian dessert made of ladyfingers dipped in coffee, layered with mascarpone cream. Dusted with cocoa.

A rich dessert cup with almond flavors, combining the sweetness of mascarpone with the crunch of amaretti biscuits and the aroma of Amaretto liqueur.

Jellied Italian dessert cream, with a smooth and silky texture. Often served with a red fruit or caramel coulis.

Selection of fresh cut fruits, chosen according to the season for a light and vitamin-rich end to the meal.

Assorted small Italian pastries. Ideal to accompany coffee or for a small sweet touch.

Refreshing sodas and sparkling waters.

Red, white, or rosé wine served by the pitcher or glass. Pairs perfectly with Italian dishes.

Classic Italian espresso, short and strong.

Pasta served with an aromatic porcini mushroom and truffle sauce.

Pasta with Roman sauce made of eggs, pecorino cheese, black pepper, and guanciale (cured pork jowl). Creamy without added cream.

Pasta coated with a melting gorgonzola sauce, a strong-flavored Italian blue cheese.

Pasta with classic green pesto (basil, garlic, pine nuts, parmesan).

Simple and light pasta with a fresh tomato and basil sauce.

Pasta served with a slow-cooked tomato meat ragù.

Stuffed pasta with fresh ricotta cheese with a hint of lemon zest for freshness.

Vegetarian pasta with assorted vegetables.

Beef and béchamel pasta gratin.

Luxurious pasta gratin with mushrooms and truffle.

Stuffed pasta served with tomato sauce, mozzarella, basil, and crunchy pine nuts.

Vegetarian lasagna with seasonal vegetables.

Stuffed pasta (agnolotti type) filled with a savory beef filling.

Fried eggplant gratin baked with tomato and cheese.

Golden breaded cutlet, served with a side of vegetables or pasta.

Simmered meatballs, served with a side dish.

Pasta rolls stuffed with beef, covered in sauce and gratinated.

Giant stuffed pasta, served with mozzarella, arugula, and pesto.

Large stuffed pasta, likely with Parma ham.

Creamy rice slowly cooked with broth and mixed seasonal vegetables.