Ground Control is back in the 12th and you cannot miss the pasta-based delights of Riccardo Ferrante. The former sous-chef to Pierre Jancou (at Achille) wanted to serve fresh pasta from where his native Abruzzo, a wild and mountainous region near Rome. Which is where the ancient solina wheat comes in – the pasta is prepared using the organic flour and then delivered to Paris in a delicate cardboard box. Bellissima.
There are just a few dishes on the menu: a delicious three cheese ravioli (parmesan, ricotta and gorgonzola), spaghetti alla chitarra – a long, fine pasta, with a delicious combination of mint pesto and caserecce all’amatriciana (pork cheek, parmesan and tomato sauce). Fans of transalpine flavours will be in seventh heaven.