Paris might have more Italian restaurants than you can shake a noodle at, but few smack of authenticity like this out-of-the-way Sardinian spot with peppers, braids of garlic, and cured hams hanging from the ceiling. Dishes are listed in Sardinian with French translations -- malloredus is a small, gnocchilike pasta, while Sardinian ravioli are stuffed with cheese and mint. Perhaps best of all are the clams in a spicy broth with tiny pasta and the orange-scented Dublin Bay prawns with tagliatelle. If charcuterie artisanale sounds too tame, try the horse carpaccio. Métro: Ledru-Rollin.