Anna

The cuisine at ANNA is a genuine expression of Italian gastronomy, rooted in the traditions of Rome and Naples but informed by chef Giuseppe Craparotta's Sicilian heritage and his deep understanding of Italian regional cooking. Craparotta's approach is both respectful of tradition and confident in execution, resulting in dishes that taste authentically Italian while showcasing the quality of ingredients available in Paris.

Pasta forms the cornerstone of the menu, as it should in any serious Italian restaurant. The tagliolini appears in several preparations, each highlighting different aspects of Italian cooking. The version with fresh peas celebrates spring's delicate flavors, while the tagliolini with smoked eel demonstrates Craparotta's willingness to explore more adventurous combinations. The cacio e pepe—that deceptively simple Roman classic of pasta, Pecorino Romano, and black pepper—serves as a benchmark of the kitchen's technical skill. When executed properly, as it is here, this dish showcases the magic that happens when quality ingredients meet precise technique.

The carciofi alla giudia, artichokes fried in the Jewish-Roman style, represents another pillar of the menu. This dish requires specific technique to achieve the characteristic crispy, golden exterior while maintaining a tender heart, and ANNA's version honors this tradition. It's the kind of dish that demonstrates why Italian cuisine has captivated the world—seemingly simple ingredients transformed through proper preparation into something extraordinary.

Beyond pasta and vegetables, the menu explores Italian meat and seafood traditions. The osso buco brings Milanese cooking to the table, with braised veal shanks that fall off the bone. The calamari and octopus ragout showcases the Italian approach to seafood, where long, slow cooking transforms humble ingredients into something luxurious. For those seeking lighter options, the menu includes thoughtful vegetarian preparations like gnocchi with turnip greens and a creative celery root pain perdu with smoked eel.

Craparotta's cooking is characterized by its respect for ingredients and traditional methods. He's not trying to reinvent Italian cuisine or add unnecessary modern twists—instead, he focuses on sourcing quality ingredients and preparing them in ways that honor their origins. This approach extends to the restaurant's commitment to seasonal cooking, with the menu evolving to reflect what's best at any given time.

The dessert program maintains this philosophy of authentic Italian preparation. The panna cotta della nonna is made without gelatin, relying instead on traditional techniques to achieve its silky texture. The tiramisu offers a classic finish, while the warm panettone served with whipped cream provides a comforting, homestyle conclusion to your meal.

At lunch, ANNA offers a more casual experience with paninis that maintain the same commitment to quality ingredients and proper preparation. This flexibility—the ability to serve both quick, casual meals and more elaborate dinners—reflects the Italian approach to food as something that should be excellent whether you have ten minutes or two hours.