Menu
The menu at Ristorante Parizzi in Parma is the essence of Parma’s cooking: seasonal tasting menus and the classics of the house, given a contemporary touch.
PARMA TRADITION
Prosciutto di Parma, aged 30 months 18
Handmade local salame and strolghino 18
strolghino: a slender, young salami made from culatello trimmings
Culatello di Zibello, aged 26 months 22
the most prized cured ham of the Parma lowlands
Twice-cooked pumpkin tortelli, boiled then pan-finished with butter and almonds 18
tortelli: fresh filled pasta parcels
Anolini in beef and hen broth 18
small filled pasta, Parma’s festive dish
Bomba di riso with pigeon 25
a baked rice dome filled with pigeon
Slow-braised beef, Parma style, with fried polenta 20
A TASTE OF PARMA — TASTING MENU 55 per person
Prosciutto di Parma aged 30 months, and artisan salame
Pumpkin tortelli, Parma style
Slow-braised beef, Parma style, with fried polenta
Parmigiano Reggiano aged 18, 24 and 36 months
Zuppa inglese, Parma style
layers of sponge, custard and alchermes liqueur: a dessert, despite the name
The tasting menu is served for the whole table only
Cover charge and house-baked bread 4
SEASONAL DISHES AND SPECIALITIES
Carpaccio of amberjack and house-smoked salmon with anchovy, caper and lemon dressing 20
Pancetta-wrapped scallops on chickpea purée with basil 24
Smoked pork tenderloin salad with culatello vinaigrette and aged balsamic vinegar 20
Boned quail cooked two ways, with seasonal mushrooms 20
Diamond caviar by I AM CAVIAR, served with bread and salted butter 2.20 euro per gram 30 or 50 grams
Potato gnocchi with rockfish and confit tomatoes 20
Gragnano spaghetti with garlic, olive oil and a touch of chilli, topped with raw purple prawns 28
Green pheasant ravioli with black truffle 24
Chargrilled sea bass fillet with roasted datterini tomatoes and potatoes 28
Turbot fillet on cavolo nero sautéed with garlic and chilli, with sweet pepper 25
Guinea fowl in a nut crust with spring onions, button mushrooms and passito wine sauce 25
Beef ribeye with red wine sauce and Treviso radicchio 36
SIDES
Roast potatoes 6
Grilled vegetables 12
A selection of three Parmigiano Reggiano cheeses of different ages 8
our plated desserts
Zuppa inglese, Parma style 10
Duchessa di Parma: chocolate, almond and zabaglione 12
the city’s classic cake
Yoghurt and passion fruit mousse with pineapple and berries 12
House-made profiterole filled with pastry cream, prepared to order 12
Mont Blanc
chocolate and chestnut with old-fashioned custard gelato, churned with liquid nitrogen at the table
15 per person
minimum two people
