Pane & Olio, the new restaurant from Sicilian chef Giuseppe Messina

And that's three! After Non Solo Cucina and Non Solo Pizze, Sicilian chef Giuseppe Messina opens a third restaurant in the 16th arrondissement: Pane e Olio.

On the menu, he honors his native Sicily, the land of his childhood and Sunday family dinners, with a cuisine featuring specialties that are relatively unknown to the general public.

As you read the menu, you'll taste the homemade bread and the three Sicilian olive oils. On the menu, then, a host of Sicilian specialties to share: pizzetta; Uncle Pasquale's cauliflower fritters; Caciocavallo (typical Sicilian cheese) baked au gratin with aromatic herbs; Papa Salvatore's chicken caponata; fresh gnocchi au gratin with gorgonzola, linguette with pink garlic and brown mushrooms...

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But that's not all! Expect pasta with cauliflower, pine nuts and raisins; veal chop with rosemary and fresh oregano; and chicken, on order, served whole, in crapaudine, according to the chef's father's authentic recipe .

As for desserts, it's Giuseppe Messina's mom who takes charge with tiramisu for two, ricotta mousse with pears and Sicilian hazelnuts, and Sicilian fritelles (fritters) with honey and orange peel.

In short, the new Italian in Paris to try out this summer!