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Parizzi Ristorante Review
Chef-owner Marco Parizzi is the third-generation cook in this elegant restaurant, which evolved from his grandfather's salumeria (delicatessen) into a restaurant serving Parmesan classics and contemporary cuisine. The Piatti Tipici (list of typical dishes) offers an anolini in brodo di gallina e manzo (stuffed pasta in meat broth), redolent with hints of nutmeg, that shouldn't be missed. Contemporary creations are tasty flights of fancy: petto di anatra caramellato, for one, beautifully pairs the decidedly non-Italian Jerusalem artichoke with caramelized duck breast served with a very Italian type of chicory. There are two tasting menus—"Terra" (earth) and "Mare" (sea)—and a well-priced wine list, culled by Marco's wife Cristina, with contemporary wines and a section of "Rarità" collected by the two elder Parizzi.
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