The chef
Amale, the chef behind Impronta
The restaurant’s chalkboard puts it simply: “Chef: Amale”. She makes the fresh pasta by hand, while Francesco runs the pizza oven.
Her hands, her pasta
Amale stretches the dough, rolls it, pipes the fillings and seals the ravioli by hand. The photos on this page were taken in her kitchen.
In a few recipes she adds a distinct Moroccan touch: the aubergine zaalouk of the Burrata Zaalouk, the candied apricot of the Ravioli di Stracotto, the amlou she makes herself for the Tiramisù Impronta.
Her story
Amale’s story, in her own words, will be published here [to be confirmed]
Our craftThe chalkboard
“In a setting both warm and elegant, the open kitchen lets you share a magical moment with us.”
Translated from the restaurant’s chalkboard, signed Amale and Francesco
A table for tonight, or for Sunday lunch
Fresh pasta made by hand and pizzas from the Neapolitan oven, on the Faubourg Saint-Antoine.