Sapori di Parma Suffren

A meal deal allowing you to choose a starter and a main course, or a main course and a dessert from the menu. Ideal for a complete fixed-price meal.

A simple and fresh salad made of tomatoes and mozzarella. Dressed with olive oil and basil.

An assortment of traditional Italian cured meats like salami or prosciutto. Savory and salty, perfect to start the meal.

Aged Italian prosciutto from the Parma region, served in thin slices. Tender, melt-in-your-mouth, and delicately salty.

Thin slices of Italian cured beef served with fresh rocket and parmesan shavings. A light and refined dish.

The special dish prepared by the chef for the day. Varies according to seasonal ingredients and current inspiration.

Layered pasta baked with a minced meat sauce, béchamel, and cheese. Rich, gratinated, and comforting.

Large pasta tubes stuffed with a mixture of ricotta cheese and spinach, topped with sauce and gratinated. Creamy texture and mild flavor.

Creamy Italian rice dish prepared according to the chef's inspiration. The recipe changes regularly.

Soft potato gnocchi. Served either with tomato sauce, mozzarella, and basil (Sorrentina), or with tomato sauce and pancetta (Amatriciana).

Fried eggplant gratin layered with tomato sauce, mozzarella, and parmesan. Melt-in-your-mouth and rich in flavor.

Vegetarian lasagna prepared with basil sauce (pesto), béchamel, and cheese. Aromatic and creamy.

Spaghetti pasta served with a creamy sauce made from eggs, pecorino cheese, black pepper, and pancetta (guanciale). Rich and flavorful.

Short buckwheat pasta typical of the Italian mountains, cooked with potatoes, cabbage, and plenty of melted cheese. A rustic and very hearty dish.

Short pasta served with a spicy and garlicky tomato sauce. A simple dish with a piquant touch.

Short pasta coated in a classic tomato and basil sauce. Simple, light, and traditional.

Long, flat egg pasta served with a rich, slow-cooked minced meat and tomato sauce. A great Italian classic.

The day's meat dish prepared by the chef. Ask your server for details.

Italian dessert made from sweetened, jellied cream. Silky, melt-in-your-mouth texture, served with a topping of your choice.

Sweet pie filled with cooked apples, served with a scoop of ice cream. A delicious mix of hot and cold.

Famous Italian dessert made of coffee-soaked biscuits, creamy mascarpone, and cocoa. Sweet and fragrant.

Cup of ice cream or sorbet in various flavors. Refreshing and perfect to end the meal.

Bottle of still mineral water.

Bottle of sparkling mineral water.

Classic cola soda, sweet and fizzy.

Sugar-free version of the cola soda.

Sparkling orange-flavored drink.

Sparkling orange drink with orange pulp.

Still fruit drink, refreshing and sweet.

Sweet iced tea, available in several fruity flavors.

Apricot-based fruit juice, smooth and velvety.

Freshly squeezed fruit juices. Rich in vitamins and very refreshing.

Alcohol-free Italian aperitif with herbs and citrus. Distinctive bittersweet flavor.

Dark Italian sparkling drink made from chinotto citrus. Unique bittersweet taste.

Classic Italian lager beer. Balanced and refreshing taste.

Alcohol-free version of the famous Italian Peroni beer.

A glass of house wine, available in red, white, or rosé to accompany the meal.

A glass of Italian sparkling wine. Light, fruity, and festive.

Popular Italian aperitif cocktail made with Prosecco, Aperol, and sparkling water. Bitter, sweet, and bright orange.

Classic cocktail made with gin, red vermouth, and Campari. Strong, bitter, and aromatic.

Sweet and highly fragrant Italian lemon liqueur. Served very cold at the end of the meal.

Traditional Italian grape marc spirit. A strong and aromatic digestif.

Traditional Italian Amaro (herbal liqueur). Bitter-sweet and complex flavor.

Small, strong, and full-bodied Italian coffee.

Espresso with a small touch of hot milk.

Espresso coffee topped with a creamy milk foam.

Hot cocoa and milk drink. Sweet and comforting.

Tea leaf infusion. Served hot.

Herbal infusion without caffeine. Soothing and digestive.