The Kitchen

Creativity and Taste

An Innovative cousin, where creativity and flavors are mixed together perfectly,

Chef Terry Giacomello offer in his dishes a trip through texture and tastes from all over the globe, trying to excite curiosity and stimolate the palates of the guest

 
The Wine Cellar

At Ristorante Inkiostro you will find a well provided wine list, with over than 900 labels.

The cellar is enriched from products researched for innovation and uniqueness, especially for the methods used in the production, grapes quality and final product

 

Also a list of spirits and liqueurs with more or less than 150 labels

 

His passion for the kitchen was born when he was more or less 13 years old, when he started to help his mother Wanda in her simple but good Trattoria, there he learned the secrets of a delicious hand made pasta or a polenta made with corn just milled, but he learned also how to work the bushmeat.

Than he moved to the kitchen school in Longarone where he finish his study and after, in to the real temples of the gastronomie, a couple of year in France with Marc Veyrat and Michel Bras, four years in Spain at El Bulli with Ferran Adria, in Brasill with Alex Atala and in the end at Mugaritz with Andoni Luis Arduiz.

In Italy he worked with Sergio Mei in Milan.

From the great Masters he learned discipline, humility, proficiency but also the art of work the raw material, respecting them, looking for a maniacal perfection 

 
Contacts

Inkiostro Restaurant

Via San Leonardo 124

43122 Parma

Phone. 0521 776047

CellPhone. 345 0074796‬

Mail. info@ristoranteinkiostro.it

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

Join our newsletter to remain updated with all of our news and events