Piccolino Parigi

High-quality aged cured ham. Savory and delicate flavor, soft texture. Ideal as an appetizer.

Assortment of certified Italian cured meats (DOP and IGP). Variety of flavors and textures, from salami to coppa.

Thick and soft focaccia typical of Puglia, often topped with fresh tomatoes. Served with a selection of fine olive oils.

Fresh salad with various types of tomatoes, flavorful Taggiasche olives, and crunchy taralli. Dressed with fresh basil.

Fresh croaker tartare dressed with gremolada (minced parsley, garlic, and lemon). A light and citrusy raw dish.

Mixed salad with crunchy fennel, orange segments, olives, and salted anchovies. A balance of sweet, salty, and fresh.

Small floured octopuses, fried until golden, served with lemon. Crispy outside and tender inside.

Thin slices of cold boiled veal covered with a creamy sauce of tuna, capers, and anchovies. Classic Piedmontese dish.

Small fresh burrata served with sweet and sour vegetable caponata (eggplant, celery, capers). Creamy and full of flavor.

Short ring-shaped pasta dressed with a Pecorino Romano cheese cream and abundant black pepper. Intense and spicy flavor.

Linguine cooked risotto-style in spicy tomato until crispy and slightly burnt ('all'assassina'), with spicy salami and pecorino.

Pasta with fried zucchini and a cream of Provolone del Monaco cheese. Typical dish from the Sorrento coast, creamy and delicate.

Long hollow pasta dressed with a sauce of crab pulp, garlic, oil, and chili pepper. Intense and slightly spicy sea flavor.

Thin egg pasta dressed with dried fish roe (bottarga) and lemon zest. Savory and umami flavor.

Fresh ricotta-filled pasta, served with a simple sauce of melted butter, sage, and a touch of lemon and marjoram.

Sardinian pasta salad (small toasted balls) dressed with basil pesto, zucchini, and Parmesan shavings.

Simple pasta with sweet tomato sauce, suitable for children.

Hake fish fillet cooked in a light broth of tomato, water, and herbs ('acqua pazza'), served with capers and roasted fennel.

Beef meatballs served with smoked stracciatella cheese and sautéed turnip greens.

Grilled beef steak, sliced, served with a side of mixed grilled vegetables.