Scarpetta

The story

Scarpetta Paris: Handmade Pasta and Sauce Driven Italian Cooking

The Italian kitchen and its pasta focus

Scarpetta brings a focused Italian kitchen to the ninth arrondissement of Paris, where chef Giovanni shapes every strand and fold by hand. Fabien Lombardi recently streamlined the space from its previous salumeria layout into a dedicated trattoria built around sauce driven plates. The approach earned a listing from Le Fooding in 2026, recognizing how the team prioritizes technique over trend while keeping the spirit firmly rooted in traditional Italian cooking.

Signature preparations and seasonal pairings

Guests often begin with a composed plate of ripe tomatoes, creamy stracciatella, and sweet nectarines before moving to the main courses. The bucatini del diavolo arrives glistening with an ’nduja tomato sauce that carries a noticeable heat, while the agnolotti are blanketed in silky ricotta alongside anchovies, lemon, butter, and sage. A lighter casarecce alla puttanesca rounds out the savory offerings, leaving room for a chilled vanilla apricot semifreddo to finish the service.

The dining room and terrace setting

Large wooden counters line the front of the space, drawing in solo diners who watch the preparation unfold. Carefully framed posters hang against the walls above tables dressed in crisp white linens, while low lighting keeps the mood relaxed during evening service. Patrons can also claim a spot on the shaded terrace or settle into the air conditioned interior when the Parisian summer heats up.