RICCI Passy - Livraison de Pizza au feu de bois

Small truffle and parmesan pizza. The dough is topped with a rich cream and fresh mushrooms. Ideal for sharing or as a gourmet starter.

Small fresh pizza with cherry tomatoes and buffalo mozzarella. Garnished with arugula and fresh basil. A light and typically Italian starter.

Plate of selected Italian cured meats. Includes various dried and aged meats. Perfect for an aperitif with bread.

Assortment of grilled and marinated seasonal vegetables in olive oil. Sweet and smoky flavors. A healthy and tasty vegetarian option.

Large tasting platter combining cheese, cured meats, and vegetables. Includes a creamy burrata in the center. Designed for convivial sharing.

Fresh clams cooked with garlic and small sweet Sicilian tomatoes. Savory and fragrant marine flavor. Enjoy by picking out the shells.

Breaded and fried mozzarella sticks. The cheese is melted and the breading is crispy. Served with tomato sauce for dipping.

Creamy Italian fresh cheese served with spring vegetables. Mix of milky freshness and Mediterranean flavors. Creamy and melting texture.

A large burrata served simply with melting eggplant. The creamy heart of the cheese blends with olive oil. A rich and authentic dish.

Burrata accompanied by aged prosciutto and truffle. A luxurious combination of salty, creamy, and earthy flavors. Served on a bed of arugula.

The classic tomato and creamy cheese salad. Sweet tomatoes, fresh basil, and creamy burrata. Simple, fresh, and balanced.

Duo of Parma ham and burrata with tomatoes. The saltiness of the ham contrasts with the sweetness of the cheese. A traditional Italian starter.

Only the very creamy heart of the burrata. Served with tomatoes and quality olive oil. Almost liquid and very rich texture.

Flat Italian bread baked in the oven, flavored with garlic and herbs. Crispy on the outside and soft on the inside. Ideal to accompany dishes or burrata.

Thin slices of cured beef served with parmesan and raw vegetables. Lean and flavorful meat. Fresh and light dish.

Classic raw beef carpaccio with cheese and arugula. The meat is tender and simply seasoned. A refreshing cold starter.

Beef carpaccio enhanced by the flavor of truffle. Accompanied by creamy burrata for extra indulgence. A refined and aromatic dish.

Thin slices of raw beef served with grilled vegetables and fresh cheese. Mix of raw and cooked textures. Complete and varied dish.

Fried potato wedges sprinkled with parmesan cheese. Crispy and salty. An indulgent side dish.

Mixed salad with a small burrata and marinated vegetables. Typical Tuscan flavors. Fresh and vegetarian.

Peppery arugula salad with mushrooms and parmesan. Hazelnuts add crunch. Light and aromatic.

Gourmet salad with Parma ham and artichokes. Burrata adds sweetness. A complete meal in a salad.

Homemade version of Caesar salad with breaded chicken. Crisp lettuce, cheese, and creamy dressing. A hearty classic.

Gourmet salad with Parma ham and artichokes. Burrata adds sweetness. A complete meal in a salad.

Complete children's menu including a main course, dessert, and drink. Choices adapted to younger tastes. For children under 10.

Signature pizza with tomato sauce and fresh burrata added after baking. Topped with arugula and balsamic vinegar. Delicious hot-cold contrast.

Pizza topped with Parma ham and arugula. Tomato and mozzarella base. Flavorful and balanced.

The true Margherita recipe with buffalo mozzarella. Simple but high-quality ingredients. The pure taste of Italian pizza.

The classic Queen pizza with cooked ham and mushrooms. Tomato and cheese base. A crowd-pleaser.

Four seasons pizza topped with various vegetables and ham. Rich in toppings and flavors. Crispy crust.

American-inspired pizza with spicy pepperoni. Spicy flavor and crispy meat when cooked. Simple and effective.

Folded pizza pocket, filled with ham, egg, and cheese. Pesto adds an herbaceous note inside. Warm and melting center.

Pizza with intense marine flavors with anchovies and capers. Salty and fragrant thanks to the olives. A traditional Neapolitan recipe.

Tuna and egg pizza. Also topped with black olives. A complete and protein-rich dish.

The simplest pizza: tomato, cheese, and basil. Light and vegetarian. The base of all pizzas.

Vegetarian pizza rich in candied and gratinated vegetables. Tomato base. Flavorful and colorful.

Spicy pizza with jalapeño peppers and pepperoni. Smoked mozzarella adds an original flavor. For those who like spicy food.

Pizza combining gratinated eggplant and prosciutto. Southern Italian flavors. Indulgent and textured.

White pizza (no tomato) with four cheeses. Blend of mild and strong cheeses (Gorgonzola). Very creamy and rich.

Luxurious white pizza with truffle cream and cured beef. Garnished with fresh burrata after baking. Sophisticated and fragrant.

White pizza with chicken and egg. Red onions add a sweet touch. A comforting cream-based dish.

Nordic-inspired pizza with smoked salmon and cream. Enhanced by a touch of lemon. Mild and creamy.

White pizza with ham and fresh mushrooms. Simple, creamy, and topped with parmesan. Mild flavors.

A whole ball of creamy cheese (burrata) to add to your pizza. Makes the dish even richer and meltier. For big appetites.

Long pasta served with homemade meatballs. Slightly spicy tomato sauce. A comforting Italian-American classic.

Pasta in a green basil sauce (pesto). Enriched with cream, garlic, and pine nuts. Aromatic and creamy.

Short pasta in a long-simmered spicy tomato sauce. Intense flavor and rich texture. A simple but powerful dish.

Small potato gnocchi served in a blue cheese sauce. Very creamy and with a pronounced flavor. Melts in your mouth.

Pasta with dried fish roe (bottarga), a Sardinian specialty. Intense marine flavor, enhanced by garlic and lemon. A refined dish for seafood lovers.

Pasta with fresh clams in their garlic juice. Light and briny dish. Cherry tomatoes add a touch of freshness.

Pasta in a very creamy parmesan sauce with chicken. Mild, rich, and nourishing. A favorite for its velvety texture.

Creamy interpretation of carbonara with bacon and egg. Rich cheese sauce. Very indulgent and filling.

Pasta flavored with summer truffle. Enhanced with ham and parmesan. An earthy and elegant flavor.

Pasta with truffle-flavored meatballs. Served in a creamy truffle sauce with prosciutto. The ultimate truffle indulgence.

Pasta with smoked salmon in a creamy herb sauce. Lemon balances the richness of the salmon. A creamy and fragrant dish.

Creamy rice cooked with parmesan and chicken. Enhanced with vegetables and basil. Melting texture typical of risotto.

Mushroom risotto flavored with truffle. Rich in parmesan cheese. A vegetarian dish with forest floor flavors.

Small stuffed pasta (ravioli) served in a creamy tomato sauce. Delicate and melting dish. A French specialty revisited in Italian style.

Gratinated ravioli with three cheeses (Parmesan, Comté, Emmental). Creamy chive sauce. Very rich and comforting.

Thin slice of breaded and fried veal. Served with pasta with tomato sauce. The meat is tender and the breading is golden and crispy.

Layers of pasta, beef ragu, and cheese baked in the oven. Traditional family dish. Served with salad for freshness.

Additional ingredient of your choice to customize your dish.

The quintessential Italian dessert: coffee-soaked biscuits and mascarpone cream. Flavored with Amaretto (almond liqueur). Sweet, creamy, and energizing.

Sweet pizza folded and filled with chocolate-hazelnut spread. Warm and melting. Very indulgent, ideal for sharing.

Dessert made with vanilla set cream. Served with candied fruit. Smooth and silky texture, delicate taste.

Rich and airy chocolate mousse topped with whipped cream. Intense cocoa flavor. A classic for chocolate lovers.

Large cream puff filled with ice cream and topped with chocolate. Crunchy caramel added. A decadent and impressive dessert.

Large three-flavor ice cream coupe with toppings. Includes whipped cream, cherries, and Italian biscuits. Fresh and varied.

Coffee served with an assortment of three mini desserts. Allows you to taste everything (tiramisu, panna cotta, mousse). Perfect to end the meal on a sweet, varied note.

Artisanal Italian ice creams. Choice between creamy ice creams and fruity sorbets. Refreshing and authentic.

Vanilla ice cream scoop with hot espresso poured over it. The hot-cold and bitter-sweet contrast is delicious. A simple and elegant dessert-coffee.

Lemon sorbet with lemon liqueur (Limoncello). Very fresh, tart, and slightly alcoholic. Ideal for digestion.

Small plate of Italian cheeses. Includes hard, salty parmesan and blue, creamy gorgonzola. For those who prefer cheese over dessert.

Quality Italian mineral water. Available still or sparkling. Light and pure.

Classic carbonated and sweet drinks. Served chilled.

Assorted fruit juices. Sweet and fruity. A natural non-alcoholic option.

Small, strong, and concentrated Italian coffee. Balanced blend of beans for an intense flavor. Served hot.

Espresso with a small touch of milk foam. Less strong than pure espresso, but rich in aroma.

Espresso diluted with hot water. Lighter and longer to drink than a classic espresso.

Double shot of espresso. For those who need a powerful boost.

Espresso mixed with hot milk and topped with plenty of milk foam. Mild and creamy.

Selection of quality teas. Hot and fragrant infusion. Served with hot water.

Herbal tea without caffeine. Soothing and aromatic. Ideal at the end of the evening.

Italian digestive liqueur by the glass. Choice of grape brandy (Grappa), lemon, anise, or almond liqueur. Strong in alcohol and flavor.

The iconic Venetian aperitif cocktail. Mix of sparkling wine, Aperol (orange bitter), and sparkling water. Refreshing, bright orange, and slightly bitter.

Strong and bitter classic cocktail. Equal parts gin, sweet vermouth, and Campari. Complex and herbaceous.

Spritz variation using Campari instead of Aperol. More bitter and a more intense red color. Very thirst-quenching.

Aperitif cocktail based on Campari, sweet vermouth, and soda water (note: the menu description mentions Gin, which technically makes it a Negroni, but it's a classic bitter cocktail). Served on ice.

Simple cocktail mixing bitter Campari and sweet orange juice. Foamy texture if well-aerated. Fruity with a bitter finish.

Italian vermouth or bitters served neat or on ice. Herbal and sweet or bitter flavors depending on the choice.

White wine mixed with fruit cream. Sweet, fruity, and low in alcohol. A classic French aperitif.

Aniseed Pastis served with water. Refreshing licorice taste. Turns milky when water is added.

Classic spirits served by the glass. Gin, Whiskey, or Vodka. Can be drunk neat or with a mixer.

Light and refreshing Italian lager. Mild malty notes and slight bitterness. Perfect with pizza.

Italian sparkling white wine. Dry, fruity, and lively with fine bubbles. Very popular as an aperitif.

Italian sparkling red wine. Fruity and light, served chilled. Surprising and pairs well with cured meats.

Red wine from southern Italy. Robust, with aromas of ripe black fruits. Warm and round in the mouth.

Famous Tuscan red wine. Dry with good acidity and spicy notes. Ideal with meats and sauced dishes.

Rich and full-bodied red wine. Aromas of red fruits and sweet spices. Soft tannins.

Elegant red wine from northern Italy. Fruity and fresh with a slight bitterness. Versatile at the table.

Prestigious red wine from Piedmont. Complex, floral, and tannic. A wine for aging that pairs with rich dishes like truffles.

Barbera-based red wine. Acidic and fruity with low tannins. Very drinkable and gastronomic.

Sicily's great red grape. Full-bodied, warm, and fruity wine (black cherry). Intense and Mediterranean.

Light and floral white wine from central Italy. Fresh and crisp. Ideal with fish and salads.

International white wine grown here in Sicily. Rich and aromatic with notes of ripe fruit. Quite round in the mouth.

Aromatic white wine from Sardinia. Mineral and fruity notes. Very refreshing.

Delicate rosé wine from Lombardy. Pale color and subtle taste of small red fruits. Elegant and thirst-quenching.

Light rosé from Veneto. Very fruity with citrus notes. An easy-drinking summer wine.