Restaurant Passerini

Lunch formula including an appetizer and a pasta dish of your choice from the menu. A balanced option to discover the cuisine.

Full menu including an appetizer, a pasta dish, and a dessert or cheese. Ideal for a hearty meal.

Classic lunch formula with an appetizer and a main course (meat or fish). Perfect for enjoying the day's specialties.

Full menu with appetizer, main course, and a sweet or cheese note to finish. A complete gastronomic experience.

The complete tasting menu including four courses: appetizer, pasta, main course, and dessert or cheese. For hearty appetites and gourmets.

A signature sharing dish for two. Includes one appetizer each, pigeon ragu pasta, followed by roasted pigeon served with its accompaniments. A rich and traditional experience.

Roman-style tripe simmered in tomato sauce with mint and pecorino. Melting texture and zesty flavor. A classic of popular Roman cuisine.

Fresh salad made with raw or marinated artichokes and Jerusalem artichokes, served with crumbly Castelmagno cheese. Dressed with candied lemon for a tangy touch. Crunchy and light.

Stuffed Sardinian pasta, similar to ravioli, filled with cod and leeks. Served with a Jura wine sauce (savagnin). A blend of marine and regional flavors.

Puff pastry vol-au-vent filled with a traditional lamb offal preparation. Accompanied by a green herb sauce and puntarelle (chicory). Crispy and flavorful.

Fresh pasta stuffed with ricotta and spinach. Simply served with melted butter, sage, and parmesan. Mild, creamy, and comforting.

Long egg pasta served with a slow-cooked pork meat sauce and Italian kale (cavolo nero). Finished with grated smoked ricotta. A rustic and flavorful dish.

Thin long pasta accompanied by shellfish and butternut squash. Flavored with bergamot and sprinkled with crispy bottarga breadcrumbs. Marine, sweet, and citrusy flavors.

Grilled quail prepared 'devilishly' with spices. Served with smoked beetroot and bitter radicchio salad. Tender meat with character.

Flaked fish served with romanesco broccoli and mussels. Topped with a creamy sabayon sauce flavored with yuzu kosho (chili and citrus paste). Refined and oceanic.

Portion of pressed-paste Savoie cheese, accompanied by a small green salad. Simple and traditional for the end of the meal.

Soft Italian frozen dessert with walnuts, served with fresh persimmon and a light spice mousse. Texture between ice cream and mousse, autumnal flavors.

Fluffy leavened cake generously soaked in rum syrup. Served with dried fruits and a scoop of apple ice cream. A classic, sweet, and alcoholic dessert.