Pasta Linea. Marais Paris. Transferred Italy to France
The owner of this fabulous restaurant Sylvia Pronzato has done the impossible and transferred Italy to France, precisely to Paris. Olive oil gets here from the whole Italian Peninsula – from Sicily, through Apulia, Tuscany, up to Liguria. Legendary balsamic vinegar is ordered from Modena and bio cheese from a couple of cheese regions: parmesan from Reggiano, pecorino and pecorino with truffles from Pienza, mozzarella buffalo from Campania, and burrata from Puglia. Also, delicious Italian hams, cold cuts, wines, and of course various types of pasta are used to create classic Italian dishes. Food suppliers are typical Italian family businesses set up to share love and passion for food.
Don’t feel discouraged by limited space inside. It’s really worth waiting for a couple of minutes to be seated and served. Pasta Linea is our favourite for a late lunch. Buon Apetito!
