Pepone Pizza - Pizzeria Paris 18

A fresh salad highlighting tender artichoke hearts. It is served on a bed of peppery arugula with juicy cherry tomatoes and shavings of salty parmesan.

A Greek-inspired salad composed of crisp green salad, cubes of creamy feta, refreshing cucumbers, and red onions. Pine nuts add a crunchy texture and nutty flavor.

A simple and classic salad combining the freshness of tomatoes and the sweetness of mozzarella on a bed of green salad. A light and balanced mix.

A seafood salad composed of Baltic smoked salmon and shrimp. Served with arugula and green olives for a salty and zesty flavor.

Thin slices of bresaola (Italian air-dried beef) served on arugula. The dish is enhanced with parmesan for a rich umami combination.

A gourmet salad with aged and salty Parma ham. It is accompanied by sweet sun-dried tomatoes and cherry tomatoes on a bed of arugula.

A salad centered around creamy burrata, served with fresh tomatoes. Simply seasoned with basil, oregano, and olive oil to enhance the flavors.

A variation of the Caprese salad using smoked buffalo mozzarella for a unique smoky flavor. Served with tomatoes, arugula, and fresh basil.

A platter of assorted Italian cured meats. Ideal for sharing to discover different flavors of dried and aged meats.

A selection of grilled vegetables (such as eggplants, peppers, zucchini) accompanied by tomatoes and mozzarella. A mix of cooked and fresh Mediterranean flavors.

A varied selection of marinated or cooked seafood. Offers a fresh and briny taste of the ocean.

A large assortment combining grilled vegetables from the land and seafood. Perfect for tasting the full variety of appetizers.

A classic mix including various Italian cured meats accompanied by buffalo mozzarella, tomatoes, and basil. A complete and traditional starter.

Thin slices of marinated raw beef, served with arugula and parmesan. A light and refined dish.

Traditional baked pasta with layers of beef bolognese sauce, mozzarella, and parmesan. Rich, melted, and gratinated.

Pasta rolls stuffed with a creamy mixture of ricotta and spinach. Baked, often with tomato or béchamel sauce.

Also known as Melanzane alla Parmigiana. Layers of baked eggplant with tomato sauce, mozzarella, and parmesan.

A trio of different pasta preparations. Ideal for those who don't want to choose just one sauce or pasta shape.

A selection of the day's pasta available at the deli counter. Varies according to the chef's inspiration.

Short tubular pasta served with a spicy tomato sauce with garlic and chili peppers. A classic Roman dish with character.

Long flat pasta served in a rich creamy sauce with pancetta and egg. A decadent version of this Italian classic.

Spaghetti served with whole mussels in a light sauce made with olive oil, garlic, parsley, and cherry tomatoes.

Long flat pasta served with fresh clams. The sauce is simple and flavorful, made with garlic, olive oil, and parsley.

Linguine with large shrimp (gambas). Prepared with a light Mediterranean sauce of garlic and tomatoes.

Pasta served with tender squid pieces. Seasoned with garlic, parsley, and olive oil for an authentic taste of the sea.

Spaghetti coated in a rich tomato sauce (Neapolitan) with whole cherry tomatoes and fresh basil. Simple and delicious.

Creamy rice dish slowly cooked with broth and topped with shrimp. Flavored with garlic and olive oil.

Breaded turkey cutlet, fried until golden and crispy. Served with a portion of spaghetti in tomato sauce.

Stuffed pasta (the filling often varies depending on the day or house recipe). Served with an appropriate sauce.

The quintessential Italian pizza with a base of tomato sauce and melted mozzarella. Topped here with fresh arugula for a peppery touch.

A pizza with intense flavors featuring salty anchovies and capers. Topped with mozzarella, cherry tomatoes, and arugula.

Pizza topped with tuna and hard-boiled egg, with cooked onions for sweetness. Tomato and mozzarella base, finished with arugula.

A popular classic (also called Regina) with cooked ham and fresh mushrooms. Topped with mozzarella and arugula.

A spicy and flavorful pizza with chorizo and provolone cheese. Also includes egg and arugula on a tomato-mozzarella base.

Pizza topped with tender chicken pieces and sweet sun-dried tomatoes. Served with mozzarella and arugula.

Pizza topped with spicy merguez sausage, peppers, and olives. Enriched with an egg and mozzarella.

A cheese lover's delight, combining mozzarella, goat cheese, parmesan, and gorgonzola. Rich and creamy.

Vegetarian pizza with grilled eggplants and black olives. Gorgonzola adds a touch of character to the mix.

Folded pizza, stuffed with ham, egg, and mozzarella. Baked until golden and puffed.

Rich pizza with salty pancetta and two types of mozzarella (classic and buffalo). Enhanced with sun-dried tomatoes and parmesan.

The house's signature pizza, generously topped. Combines several meats (ham, chorizo, pancetta) and a wide variety of vegetables.

Vegetarian pizza loaded with various vegetables: eggplants, zucchini, peppers, artichokes, and mushrooms. Fresh and colorful.

Four Seasons pizza offering a variety of ingredients often arranged in quarters. Contains ham, mushrooms, artichokes, and various vegetables.

Elegant pizza featuring Parma ham added after cooking or lightly heated. Topped with parmesan and arugula.

Pizza topped with lean and tender bresaola (air-dried beef). The meat's flavor is enhanced by parmesan and arugula.

Rustic and rich pizza with bacon, onions, and fresh cream. Topped with an egg and arugula.

Seafood pizza with garlic-flavored shrimp. Classic tomato and mozzarella base with arugula.

Nordic pizza with Norwegian smoked salmon. Fresh cream adds creaminess to the dish.

Luxurious pizza centered around a ball of creamy burrata and Parma ham. Garnished with fresh herbs and black olives.

A flavorful truffle focaccia, topped with melted mozzarella and sun-dried tomatoes. A refined and aromatic choice.

Pizza with various seafood (misto). A tomato-mozzarella base that hosts the flavors of the sea.

Pastis from Marseille, an anise-flavored aperitif. Usually drunk diluted with fresh water.

Italian vermouth, available in white (sweet and floral) or red (richer and herbaceous). Served chilled, often with a slice of lemon or orange.

Famous Italian bitter with its bright red color and pronounced herbaceous taste. Often served with soda or in cocktails.

Spirit distilled from cereals. Scotch often offers smoky or peaty notes.

Sweet Italian almond liqueur (or apricot kernel). Rich marzipan flavor.

Very popular Italian lemon liqueur, originating from southern Italy. Sweet, intensely lemony, and served chilled as a digestif.

Italian pomace brandy. A powerful and aromatic digestif.

Sicilian fortified wine. It has a rich, often sweet and complex flavor, with notes of dried fruit and caramel.

Traditional Italian lager beer. Balanced taste, slightly malty with moderate bitterness.

Popular Italian pale ale. Refreshing, light, and fizzy.

Natural Italian sparkling mineral water. Known for its fine bubbles and distinctive mineral taste.

Still natural mineral water from the French Alps. Pure and balanced.

Classic cola soda, available in original, light, or zero sugar versions.

Fruit juice, available in orange or apple flavor.

Selection of sodas: lemon-lime soda (Sprite), orange fizzy drink (Orangina), or iced tea (Ice Tea).

Infusion of tea leaves in hot water. A soothing drink.

Classic espresso, decaffeinated, or hazelnut (espresso with a dash of frothed milk).

Hot milky drinks: rich hot chocolate, cappuccino with its milk foam, or large coffee with cream.

Red wine from the Emilia-Romagna region. Merlot grape, offering notes of red fruits and a smooth structure.

Red wine from Veneto. Light and fruity, with characteristic aromas of cherry and bitter almond.

Famous red wine from Tuscany, primarily made from Sangiovese grapes. Robust, tannic, with notes of dark fruit and spices.

Red wine from Abruzzo. Full-bodied, soft in tannins, with flavors of plum and wild berries.

Volcanic wine from Campania, produced on the slopes of Vesuvius. Mineral, structured, and aromatic.

The most important red grape variety in Sicily. Produces a dark, full-bodied wine with notes of dark fruit and peppery spices.

Likely a Primitivo from Puglia. A rich, warm, and fruity wine, with notes of jam.

White wine from Umbria. Dry, crisp, and refreshing, with delicate floral and fruity notes.

Sicilian rosé wine. Fresh and summery, ideal for accompanying light dishes.

Rosé wine (Chiaretto) from the Lake Garda region in Veneto. Light, dry, and very fruity.

Italian sparkling red wine. Fruity, often served chilled, it pairs well with cured meats and pasta.

Italian sparkling white wine. The 'extra dry' version is slightly sweeter than brut, with fresh notes of apple and pear.

Individual format of the famous Italian sparkling wine.

House wine served by the pitcher or glass. Available in red, rosé, or white to accompany your meal.

A platter of Italian cheeses: Parmesan (hard and salty), Gorgonzola (blue and creamy), and Provolone (stretched curd). Served with arugula.

Individual portion of Italian cheese, choice of Parmesan or Gorgonzola.

Iconic Italian dessert made of coffee-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.

Silky Piedmontese dessert made from sweetened, set cream. Often served with a red fruit or caramel coulis.

Refreshing mix of seasonal fruits cut into pieces.

Two scoops of ice cream or sorbet of your choice.

Sweet tart filled with seasonal fruits on a crispy crust.

An espresso coffee served with an assortment of petit fours (mini-desserts) to taste everything.

The special tart prepared by the chef on the day.

Delicate dessert from the Amalfi coast, combining the sweetness of ricotta and the freshness of pears.