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. If you happen to be around in the autumn, by all means avail yourself of the special menu devoted to white truffles from Alba.