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IMPRONTA

Cucina italiana

Italian craft cooking with Mediterranean inspiration

Impronta is first and foremost an Italian restaurant: fresh homemade pasta, filled ravioli, Neapolitan pizza. In some recipes, chef Amale adds a touch from Morocco.

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Francesco, the pizzaiolo, at the blue mosaic Neapolitan oven bearing the Impronta name.

Italy at the heart of our kitchen

The fresh pasta is made by hand on site. Pizzas are baked by Francesco in the traditional Neapolitan oven, covered in blue mosaic bearing the Impronta name.

Sauces take their time: slow-simmered pomarola, shellfish bisque, rich meat jus, lamb stracotto confited with onions.

Our fresh pasta
Amale stretches a long sheet of pasta on the counter, in front of the oven.

Two shores

Two shores, precise creations

The Moroccan touch lives in specific recipes, not everywhere:

  • Burrata Zaalouk

    €13

    Italian burrata with Moroccan zaalouk of fire-roasted aubergine.

  • Ravioli di Stracotto

    €22

    Confit lamb, Moroccan-style dried apricot and toasted almonds.

  • Ravioli di Mare

    €22

    King prawns, shellfish bisque and preserved lemon.

  • Tiramisù Impronta de la cheffe

    €10

    Tiramisù with amlou Amale makes in-house: almond and argan oil.

  • Pepperoni

    €17

    Red pepper cooked chakchouka-style, Taggiasca olives.

Our craft

The open kitchen, the oven, the room

What you see from your table: pasta going through the roller, Francesco at the oven, plates heading out from the pass.

Pepperoni pizza: chakchouka-style red peppers, Taggiasca olives and basil.
Pepperoni, chakchouka-style peppers
Francesco, the pizzaiolo, at the blue mosaic Neapolitan oven bearing the Impronta name.
Francesco at the oven
Amale sealing the ravioli by hand.
Ravioli, sealed by hand
Zucca pizza: squash cream, roasted squash, shiitake and basil.
Pizza Zucca
Fresh tagliatelle in tomato sauce, stracciatella piped on top.
Tagliatelle at the pass
Two pizzas ready to go out, at the pass.
Pizzas at the pass
Amale stretches a long sheet of pasta on the counter, in front of the oven.
The sheet, before cutting

Ingredients and suppliers

Among the products we use: Petra flour, La Fiammante tomatoes, Gemelli artisan ice cream. The amlou is made in-house by Amale.

Full list of suppliers [to be confirmed]

Meet Amale

A table for tonight, or for Sunday lunch

Fresh pasta made by hand and pizzas from the Neapolitan oven, on the Faubourg Saint-Antoine.

Book: +33 1 45 67 19 05See the menu