We offer a large selection of pasta recipes, representing the different Italian regions, result of our family heritage, sometimes from our imagination, or inspired from the numerous books dedicated to Italian cuisine.
We recommend that you stir/round the pasta immediately, after having sprinkled over them freshly grated parmesan cheese.
In addition to the fresh pasta, you will also be able to try the veal osso buco or the beef tagliata Florentine-style, as well as, at lunch time, succumb to the daily main dish temptation.
We always prioritized a short menu, so as to master it and guaranty the freshness of our products.
All our desserts, except ice creams, are home-made.
HOME-MADE FRESH PASTA, GNOCCHI AND RAVIOLI
The nine courses underneath can be choosen in the 21,80€ menu.
The piedmontese ravioli and following are not included in this menu.
A light and delicate stuffing, sprinkled with crushed pistachios
Speck is a smocked ham from Tyrol of which the strong flavour matched well with gorgonzola cheese.
Pan-sautéed with small squids with onions, deglazed with white wine then simmered in a tomato sauce slightly spicy.
Pieces of rabbit and lardoons browned with olive oil, with garlic, Provence herbs and pesto.
Slices of rare beef slices, pan-sautéed with balsamic vinegar, served on a bed of arugula and parmesan cheese shavings.
A tender piece of veal shank simmered in a tomato sauce with Provence herbs; served with home-made gnocchi.
The following dishes can be included in the 22,80€ menu (extra charge)
Braised veal and chicken stuffing, celery, spinach, onions, round rice, garlic, white wine, basil and parmesan.
Stuffing with parmesan, ricotta and emmental cheeses, pesto sauce.
Slices with goat’s cheeses spread with olive paste and roasted in a brick leaf; served on a bed of salad.
Served on a tomato coulis.
The burrata, very creamy cow cheese of great delicacy, looks like a mozzarella ball.
It is served with a touch of olive oil, raised on a grilled country bread slice, with preserved tomatoes and a nest of salad.
A nice country toasted slice of bread, coated with melted mozzarella cheese, smoked ham, basil and tomato coulis; served with green salad.
Mesclun salad, speck, grilled peppers, pine nuts, mozzarella and shredded poultry.
Mesclun salad, smoked salmon, avocado, salmon eggs, cucumber, cherry tomatoes, dill, lemon vinaigrette.
Thinly-sliced raw beef, parmesan cheese shavings, arugula, olive oil.
Chantilly cream, coulis of raspberries, and shattered meringue
Chantilly cream, coulis of raspberries, and shattered meringue.
Italian cousin of our “crème brûlée » (custard cream with caramelized topping), the pannacotta is a cooked cream with sugar.
Venetian specialty: coffee flavoured biscuit topped with a whipped mascarpone cream.
This is the classic pain perdu, a creamy french toast that cooks into a custardy, with panettone instead of bread
Rum-raisin and vanilla ice cream, small rum babas (spongy cakes) specialty from Sorrente (Naples gulf).
Ice creams: strawberry, vanilla, coffee, chocolate, rum-raisin, iced nougat. Sorbets: melon, passion fruit, pear, peach, lemon.
Tagliatelle alla contadinaGnocchi with sundried tomato ‘pistou‘
Tagliatelle with small squids,Provence-style
Tagliatelle with italian sausage, tomatoe and white wine
"Al Dente" salad
Pear flan with chocolate
Light fresh cream cheese
Also available in 37,5cl
Lightly spakling dry wine, similar to prosecco
Dry and fruity, from the Terni's area, DOC
Domaine Fiumicicoli, AOC.
From Tuscany area, DOC.
From the Verona's area, DOC
Lightly sparkling wine, from the Modena's area, DOC
A powerfull red wine from of the Puglian
Domaine de Ramatuelle, AOC
Fruity, from lake Garde, DOC.
Domaine de la Lauzade, AOC
Domaine de la Blaque, AOC
Vin de table de Provence
AL DENTE, Italian restaurant, in Marseille’s antique shops’ neighbourhood, devote its best hospitality in order to present its Italian cooking and its home-made traditional fresh pasta in a warm décor and convivial ambiance.