Fodor's Expert Review Ristorante Parizzi
Chef-owner Marco Parizzi is the third-generation cook in this elegant restaurant, originally his grandfather's salumeria (delicatessen), where he now serves a mix of Parmense classics and contemporary creations. The anolini alla parmigiana in brodo di manzo e gallina (pasta with Parmigiano-Reggiano in broth) is a more typical dish, while the faraona in crosta di frutta secca (guinea fowl cooked with dried fruits and mushroom sauce) is a flight of fancy. Alongside the à la carte menu, there are two tasting menus with a meat or seafood focus (both with a parmigiano tasting course), and a wine list with a section of "Rarità" collected by the two elder Parizzi.
Strada della Repubblica 71
Parma, Emilia-Romagna 43121, Italy
- Special menu with white truffles from Alba in autumn
- Inventive terra (earth) and mare (sea) tasting menus
- Affordable, well-curated wine list