Marco Parizzi is the chef of a gastronomic institution in the heart of Parma. His career has been characterized by a deep dedication to cooking, combined with a constant commitment to enhance the local culinary traditions.
Born in Parma on july 22, 1969, Marco Parizzi showed a strong passion for cooking from an early age, helping his parents in their restaurant Il Tiratardi in Parma. After graduating in accounting, he decided to devote himself entirely to the family business and began an apprenticeship with Gino Giulianotti. This experience gave him a solid foundation and paved the way for his future career.
In 1999, his father Ugo passed the baton to him. Under Marco's direction, the restaurant has undergone a significant transformation, both in terms of atmosphere and menu, while maintaining its reputation. Over the years, he has collaborated with renowned chefs such as Davide Oldani and Patrik Massera, further enriching his background. In 1996 he joined the association Jeunes Restaurateurs d'Europe (JRE), where he later became vice-president, and a few years later he took part in Antonella Clerici's tv show La Prova del Cuoco.
The meeting with Cristina, his wife, in 2001 was fundamental for the development of the business, as her passion for wine led her to become an excellent sommelier, enriching the wine list with more than 1,200 labels and 10,000 bottles. The service was awarded 4 forks by Michelin in 2009, a title few in Italy can boast.
Parizzi loses his Michelin star in november 2022, after having held it continuously since 1980, a period during which he received a score of 15/20 in the L'Espresso guide and one of 83/100 in the Gambero Rosso guide.
Marco's philosophy is based on authenticity and the careful selection of quality ingredients, interpreting tradition in an innovative way, always respecting the territory.
Since 2009 it has been possible to stay in brand new suites in an old 17th century building on Strada della Repubblica, which has been completely renovated, allowing guests to live like real parmesans.
