We opened our restaurant in 1984 and it was an immediate success thanks to the combination, frankly audacious at the time, of an innovative architecture and an original catering formula on the specific theme of fresh homemade dough.
The pasta 'fatta in casa' and the design: the respect of this identity principle and the permanent concern to maintain the best possible quality-price ratio, allowed us to perpetuate this formula, recognized, in Marseille, as a true institution.
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