Frommer's Review
In the historic center of town, the building that houses Parizzi dates from 1551, when it first opened as an inn; the current restaurant was opened in 1958 by the father of the present owner. Seated under the skylit patio, you'll enjoy rich cuisine that's among the best in this region of Italy. After you're shown to a table in one of the good-size rooms, a cart filled with antipasti is wheeled before you, containing shellfish, stuffed vegetables, and marinated salmon. Then you might be tempted by culatello, cured ham made from sliced haunch of wild boar; a pasta served with a sauce of herbs and Parmigiano-Reggiano; a parmigiano soufflé with white truffles; or pheasant ravioli with black truffles.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
