It is a recent address in Paris that takes us to the far south of Italy, to the charming region of Puglia, passing through Sicily and Piedmont… Piccolino is a new generation establishment with its authenticity and generosity. We cultivate a taste for good, fresh products there. Three were to think about the place: Nicolas Pouget from a family of restaurateurs, Franck Scoccimarro, already the owner of the restaurant Victor, rue Lauriston, and Stéphane Actis, a wine expert. The decor is understated: large bay windows let in light that awakens the exposed stones and raw materials. Another Italian in the kitchen, Luigi Iannone, born in Salerno.
Pasta stands out as the queen of the menu
With a passion for gastronomy, he placed his pans with renowned chefs in Venice, then arrived in France, where his desire is to pass on the best of Italian cuisine. Here he offers a modern, slightly regressive menu of Italian delicacies.
A gift from the house to start: the chef offers to taste olive oils from 24 references, which you can enjoy with focaccia and buy on the spot. Definitely worth tasting: vitello tonnato, typical of Piedmont, Italy, as well as a large selection of Italian cold cuts: Favola mortadella or raw ham Osvaldo. Without forgetting the caponata, a family recipe inherited from the chef’s great-grandmother. Pasta stands out as the queen of the menu, and every plate tells a love story with Italian cuisine: the Genoese-style fusilli al ragù is fuss-free, the meat stewed with extreme precision in a fragrant sauce; paccheri are with langoustines. Risotto with fig and taleggio combines the saltiness of the cheese with the sweetness of the fruit in creamy orzo rice, a perfect marriage between the two flavors. The tagliata of beef, fish and shellfish prepared as in the south of Italy are also notable dishes.
Special mention for Milanese veal chop and veal liver Venetian style. For those with a sweet tooth, French toast-style tiramisu or panettone with caramel coulis. The wine list is the soul of Puglia. At lunchtime, tables turn quickly: guests often arrive between two meetings and don’t stay long, which explains the few services. Most regulars are tempted by the olive oil samples that serve as an appetizer and choose the pasta because the plates are very generous.
Prices: around 60 euros for starter, main course and dessert.
Piccolino: 16 rue Copernic (Paris, 16th).
Such. : 01 89 16 58 57.