Italian Vibes in Paris @ Pink Mamma

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Pink Mamma is the 6th Italian restaurant opened in Paris by the booming Big Mamma group (created by Victor Lugger and Tigrane Seydoux). After the traditional trattoria East Mamma in the eastern part of Paris close to Bastille, the cocktail bar and restaurant Ober Mamma in Oberkampf, the fresh pasta place Mamma Primi in the trendy Batignolles district, the brunch spot Big Love Caffè in the Marais and finally the (very) affordable pizzeria Popolare near Grands Boulevards, Big Mamma group continues to grow bigger and bigger and opened a new location close to Pigalle. Pink Mamma, as you may have guessed, specializes in grilled meats, while offering a wide range of fresh, authentic Italian specialties like San daniele ham, burrata, pizza, pasta and other wonders.

Pink Mamma is nested in a four-story building, whose brick walls are covered in lengthy, luscious green ivy. Each floor is uniquely decorated, and if you are lucky enough (meaning, if you are ready to queue for about 45mn!), you could have a spot at one of the wooden or marble tables at the very top floor, and enjoy natural light from the glass roof (See picture!)

I would highly recommend this place if you are into excellent Italian food and are longing for a perfect restaurant experience, from the service (friendly Italian waiters), the top notch, fresh and authentic dishes, and great value for money. It is rare in Paris to manage all three criteria!

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“Rocco’s cut”: Marinated 250g piece of beef bavette

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Ceviche with mango and kiwi

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Octopus dish with chimichurri, Pasta bowl with creamy burrata and zucchini blossoms, Eggplant and pepper Pizza topped with ricotta and basil

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Almond & Cacao Energy Balls

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I recently came across these delicious treats in one of @deliciouslyella‘s delis in London. I find them to be the ideal snack or pre work out energy booster 😋
They’re super easy to make, they only contain 5 ingredients! You can make a large quantity and freeze them.

Ingredients (Makes about 16 balls)

200g almonds or almond powder (1 cup)

400g medjool dates (2 cups)

4 tablespoons of raw cacao powder

2 ½ tablespoons of almond butter

2 tablespoons of coconut oil

Agave syrup (Optionnal, to taste)

Desiccated coconut (Optionnal)

 

Method

Start by creating the almond powder if you’re using whole almonds: place them in your food processor and pulse until they are nicely crushed.

Add the medjool dates and coconut oil and pulse until it’s fully mixed into a paste. Then add the almond butter and cacao. Mix again.

Take the “dough” out and start forming into balls using a tablespoon.

Place the rolled balls into the fridge for around 1 hour, then remove and store in an airtight container in the fridge or freeze them if you won’t consume them in the next 3-4 days!