Parizzi
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 town. After you're shown to a table, 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.
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 town. After you're shown to a table, 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.
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