Ristorante Parizzi is on Via Repubblica 71 in central Parma, a few minutes from Piazza Garibaldi. It has been in the same family since 1946, when Pietro Parizzi opened a trattoria serving traditional local dishes. His son expanded it in the 1960s, and Marco Parizzi — the third generation — has run the kitchen since then. Under Marco, the restaurant has moved toward a more refined approach while keeping Parma’s ingredients and traditions at the centre. The building is a converted 19th-century beer factory, with exposed walls and wooden beams that give the dining room a character unusual for a restaurant at this level.
The Food
The menu is built around Parma’s defining ingredients: Parmigiano Reggiano, Prosciutto di Parma, and Culatello di Zibello — the more prized, more expensive cousin of Prosciutto, produced in the Po valley fog. Marco Parizzi uses these not as garnishes but as the backbone of dishes: the Culatello appears as an escalope with traditional balsamic vinegar, the Parmigiano in forms that make clear someone has thought carefully about how it behaves when cooked.
The kitchen also takes on the traditional dishes of Parma — cavatelli with ragù and seasonal vegetables, pasta in brodo — alongside more composed modern plates. The cooking is precise without being ostentatious. It is the kind of restaurant where you can order simply and eat very well, or spend more time with the menu and eat better still.
The Wine
The cellar holds more than 1,200 labels. Local bottles from the Parma hills and the wider Emilia-Romagna region are well represented, including the Malvasia and Lambrusco varieties that pair naturally with the food. The “Sapori di Parma” tasting programme allows guests to explore the region’s products in a structured way after a meal — useful for those who want to understand what they have been eating as well as eat it.
Practical Information
- Address: Via Repubblica 71, Parma — central, near Piazza Garibaldi
- Reservations: Essential. Book well in advance, especially for dinner and at weekends.
- Price: Higher end — allow €70–100 per person for a full meal with wine
- Setting: Converted 19th-century beer factory with original exposed walls and beams
- Closed: Sunday evening and Monday. Check current hours when booking.
For more places to eat in Parma across different price points, see our guide to restaurants in Parma. For a broader overview of the city and how to spend your time there, see our guide to planning a trip to Parma.
Frequently Asked Questions
What kind of food does Ristorante Parizzi serve?
The menu focuses on the traditional ingredients of Parma — Parmigiano Reggiano, Prosciutto di Parma, Culatello di Zibello — used in both classic and more contemporary preparations. Marco Parizzi (third generation) runs the kitchen, combining regional tradition with a refined modern approach. Pasta dishes and braised meats sit alongside more composed plates depending on the season.
Do you need a reservation at Parizzi in Parma?
Yes — reservations are essential. The restaurant operates at a level where tables are booked well in advance, particularly for dinner and at weekends. It is worth booking as far ahead as possible, especially if you have a specific date in mind.
What is Culatello di Zibello?
Culatello di Zibello is a cured meat from the Po valley, made from the rear leg of the pig. It is considered the finest and most prized cured meat in Parma — more expensive and less widely produced than Prosciutto di Parma. It is cured in the particular climate of the Po valley mist and aged for a minimum of 10 months. Only a handful of producers make it to DOP standard.
How expensive is Ristorante Parizzi?
Allow €70–100 per person for a full meal with wine. It is one of Parma’s more expensive restaurants, positioned clearly above trattoria pricing. The wine list runs to over 1,200 labels, which adds to the bill if you explore it seriously. For the level of cooking and the quality of the ingredients, it is not unreasonably priced relative to comparable restaurants in other Italian cities.
Where is Ristorante Parizzi in Parma?
Via Repubblica 71, Parma — a few minutes on foot from Piazza Garibaldi in the centre of the city. The building is a converted 19th-century beer factory; the dining room retains exposed walls and wooden beams from the original structure.
Want to Meet the Producers Behind the Ingredients?
Our food tours visit Parmigiano Reggiano dairies, balsamic acetaie, and Prosciutto cellars — the same ingredients that appear on plates like these, seen from the production side.
See the Food Tour →Discover more from Emilia Delizia
Subscribe to get the latest posts sent to your email.