Parlor is the warm and cosy living room where, at the end of a long day, you can finally slow down, take off the armour you wore before leaving home, and – surrounded by friendly faces – allow yourself to be comforted by scents and flavours. Parlor is, at the same time, the forge, the laboratory where one can test the boundaries of one’s taste and let oneself be involved in the discovery of flavours, smells, combinations, unusual and unheard of stories. Finally, Parlor is the place where gastronomic excellence and accessibility are reconciled: we believe that in the land of good food it is possible and right to offer high level dishes while maintaining inclusive prices.

We only search for and select raw materials and products of high quality and reliability, without being influenced by names and trends. We only work with certified suppliers who meet high standards of production and transparency. Our cuisine is experimental, strongly linked to the seasonality of ingredients and striving to break with culinary fashions through the contamination of heterogeneous influences, the elaboration of unusual combinations and the use of lesser-known raw materials and preparations. Nevertheless, we do not abandon the cornerstones of Bolognese cuisine, which is a respectful homage to some of the most typical specialities of our territory.

When Giacomo set foot in a kitchen for the first time a long time ago, it was practically by accident, as he was looking for a way to fill that great void that every self-respecting first love leaves in the heart once it is over (it should probably be pointed out that, in this specific case, it was basketball).
However, he practically never left it again, alternating over the years profitable collaborations with some of the most appreciated kitchens in Bologna and its province with periods of work abroad, during which he had the opportunity to grow professionally, confronting realities far removed from his way of thinking.