Aglio e Olio

The aroma of toasted garlic and Venetian anchovies defines the culinary identity of this unpretentious 15th arrondissement haunt in Paris. Chef Andrea Maggi elevates Roman tradition through technical precision and high-caliber sourcing at Aglio e Olio. The signature spaghettoni aglio e olio is a masterclass in emulsion, where starchy pasta water binds with extra virgin olive oil to create a glossy, silk-like coating. It is finished with a textural contrast of golden breadcrumbs and crisped garlic slivers. Beyond the namesake dish, the trippa alla romana arrives braised in a vibrant tomato reduction, brightened by fresh mint and a sharp dusting of Pecorino. For a lighter progression, the gnocchi acqua e farina offers a pillowy, delicate chew, tossed with a robust sausage ragout and creamy stracchino. The meal concludes with a gelatin-free panna cotta, achieving a remarkably fragile consistency that highlights the purity of Sicilian lemon.