Italie là-bas

The story

Italie là-bas | Refined Italian Cuisine by Chef Italia Palladino in Avignon

Cucina con vista

Italia Palladino describes her cooking as a house with a large window. In this window she keeps the flavors of her native Naples, the teachings of older generations, and encounters with great Italian chefs, all mixed with her experience in visual arts and a taste for true flavors and original combinations. Pomodorini del Piennolo, spaghetti di Gragnano, and Mediterranean fish meet the scents of the garrigue, island spices, and citrus from the East. For over a decade, new trends have entered through that window, blending naturally with the most authentic Italian tradition.

This philosophy is the heart of Italie là-bas, her restaurant in Avignon. The Italian cuisine here is a balancing act: one single dish should provoke surprise and the happiness of memory, offering both nourishment and pleasure. Guests stay seated yet travel, and Palladino loves watching them journey through the window of her kitchen.

The setting is a very quiet corner of the city center, a spot worth seeking out. The Michelin Guide recognizes this refined table, noting the well-sourced products and undeniable skill. The Gault&Millau guide echoes that sentiment, calling it a refined rarity.

The menu changes every four to six weeks, following the seasons. A gluten-free version is available. Starters might include a Vitello tonnato with coffee, yuzu, and Piedmont hazelnuts, or a Provence tomato with buffalo mozzarella cream and fig leaf. Pasta dishes, like Spaghetti alla chitarra with aglio, olio e peperoncino and red tuna tartare, or Paccheri with roasted pepper sauce, black lemon, burrata, and pistachio, showcase the kitchen's craft. Main courses could be a sea bass fillet with zucchini flower and saffron clam sauce, or quail with balsamic-marinated eggplant and roasted apricot. Desserts, such as a Tiramisù with Arabica and coffee praline, or cherries with Guanaja 70% dark chocolate, rose, and honey, finish the meal.

Beyond the restaurant, Palladino offers cooking classes, teaching guests to make fresh pasta like tortelli, farfalle, and tagliolini. Her commitment extends to excellence, quality, training young people, the local economy, and the environment.