Pasta Oro Boulogne | Ristorante Pizzeria Italiano

Fresh or bottled fruit juices. Natural fruity flavor, sweet or tangy depending on the fruit. Served cold to quench your thirst.

Iconic cola-flavored carbonated drink. Sweet, fizzy, and caffeinated. Served cold, often with a slice of lemon.

Iced tea, usually lemon or peach flavored. Refreshing and lightly sweetened. Ideal in warm weather.

Traditional Sicilian lemon-flavored carbonated drink. Tangy, fizzy, and aromatic. A refreshing Italian specialty.

Non-alcoholic version of the famous Italian aperitif. Characteristic bittersweet flavor of herbs and citrus. Served with ice and an orange slice.

Popular Italian cocktail based on Aperol, prosecco, and sparkling water. Sparkling bitter-orange flavor. The essential aperitif.

Classic cocktail based on Campari, red vermouth, and sparkling water. Bitter and herbaceous aromatic profile. Served chilled.

Powerful cocktail based on gin, red vermouth, and Campari. Perfect balance between bitterness, sweetness, and botanical notes. A great Italian classic.

Famous brand of Italian vermouth. Fortified wine flavored with herbs. The red is sweet and herbaceous, the white is drier and vanilla-scented.

Original Venetian cocktail made with prosecco and peach puree. Sweet, fruity, and sparkling. An elegant and light drink.

Italian sparkling white wine. Fresh notes of apple, pear, and white flowers. Dry and invigorating.

Prestigious French sparkling wine. Complex aromas of fruit and brioche. Fine and elegant bubbles for special occasions.

Classic Italian lager beer. Golden color, balanced taste with a slight hop bitterness. Refreshing and easy to drink.

Blended Scotch whisky. Smooth flavor with notes of fruit, vanilla, and honey. Can be drunk neat or with a mixer.

Italian spring water, still or sparkling. Pure and neutral. Essential to accompany the meal.

Floral variation of the Spritz using St-Germain elderflower liqueur. Sweet, fruity, and very fragrant notes. Elegant and refreshing.

Famous Italian air-dried ham, aged. Thin slices, melt-in-your-mouth texture, and delicately salty flavor. Served simply to appreciate its quality.

Thin slices of air-dried beef (bresaola) served raw. Accompanied by Grana cheese and peppery arugula. A light and flavorful dish.

Shrimp sautéed with garlic, served with a creamy burrata heart and pistachio pesto. Mix of Mediterranean textures and flavors.

A type of Italian flatbread topped with cherry tomatoes. Crispy and soft dough at the same time. Ideal for sharing or as a starter.

Platter of specialties from Puglia. Includes fresh cheese, cured meats, vegetables, and typical savory biscuits. A culinary journey to Southern Italy.

Breaded and fried mozzarella, crispy on the outside and melted on the inside. Accompanied by marinated and fresh vegetables to balance the fried taste.

Small creamy burrata served with a local variety of cucumber and strawberries for a sweet touch. Delicate seasoning with Maldon salt.

Large mixed salad rich in ingredients. Mix of fresh vegetables, fish (tuna, anchovies) and egg. A complete and fresh dish.

The classic Caesar salad with chicken, Italian cheese, and creamy dressing. Crunchy and flavorful.

Fresh seafood salad. Combines shrimp and smoked salmon with the sweetness of avocado and the tanginess of lime.

Long, flat pasta served with a creamy sauce and smoked salmon. Rich and smooth.

Tubular pasta in a spicy tomato sauce. Chili adds heat (arrabbiata means "angry"). A spicy classic.

Pasta stuffed with cheese and spinach, topped with a rich mushroom and truffle sauce. Earthy and luxurious flavor.

Typical twisted pasta with a rich sauce of eggs, cheese, and bacon. A regional version of the famous Carbonara.

Large egg pasta ribbons with a forest sauce of truffle and veal. A rich and fragrant mountain dish.

Large tubular pasta with a Sicilian sauce of eggplant and tomatoes. Topped with salted ricotta cheese. Flavorful and Mediterranean.

Child's portion of fun Mickey-shaped ravioli. Mild cheese-spinach filling, choice of sauce suitable for children.

Adult version of ricotta-spinach stuffed ravioli. Fresh pasta with a choice of tomato sauce or cream.

Fresh clam linguine. Light sauce made with olive oil, garlic, and white wine. A great Italian seafood classic.

Thin slice of breaded veal, fried until golden and crispy. Tender inside. Usually served with lemon.

Roman specialty of veal cooked with raw ham and fresh sage. White wine sauce. Flavorful and aromatic.

Thin slices of veal cooked in a lemon sauce. Fresh and tangy taste that balances the richness of the meat.

Delicate white-fleshed fish, baked. Served with a full side of vegetables. Healthy and refined.

The simplest and most traditional pizza. Tomato base and melted cheese. Appreciated for its simplicity.

Pizza with a strong flavor thanks to salted anchovies and vinegary capers. Savory and typical.

Spicy pizza topped with spicy Calabrian salami. For those who like bold flavors.

Pizza divided into four parts, each with a different topping, representing the seasons. Variety of flavors in one pizza.

Pizza rich with four Italian cheeses. Creamy and powerful blend of cheesy flavors.

Meatless pizza topped with various vegetables. Fresh and colorful.

Very popular classic pizza with ham and mushrooms. Mild and crowd-pleasing.

Gourmet white pizza (no red tomato sauce). Creamy artichoke base topped with fresh ingredients added after cooking.

Refined pizza with truffle aromas. Topped with high-quality cured meats and fresh arugula.

Flavorful pizza with Italian sausage and two types of mozzarella. Rich and indulgent.

White pizza highlighting creamy cheeses and the crunch of pistachios. Delicate and original.

Premium version of the Margherita with buffalo milk mozzarella. Creamier and tastier.

Rich forest pizza with truffle cream, porcini mushrooms, and sausage. Intense autumn flavors.

Festive pizza topped after cooking with fresh, noble ingredients: raw ham, creamy cheese, and pistachios. Delicious hot-cold contrast.