Parma Nuova is a new casual fine dining Italian restaurant from Owner-Manager Giorgio Manzio, who has partnered with La Masseria Group, Giuseppe “Peppe” Iuele, Vincenzo “Enzo” Ruggiero and Executive Chef Giuseppe “Pino” Coladonato of La Masseria Group. Together, they have taken over the space of Parma an Upper East Side stalwart that opened in 1977. Parma Nuova, meaning the new Parma, will retain the trademark fine dining quality service of La Masseria with a focus on the flavors of Parma, Italy in a more relaxed environment. 

Giorgio Manzio was born in Sicily and emigrated to Fort Lauderdale, Florida where he began working on the Queen Elizabeth II as a server and sommelier. He then moved to New York, where he had stops at Da Silvano and Le Cirque in the New York Palace Hotel. At Le Cirque, Giorgio truly learned how to provide top service and took his experience to Bella Blu and finally, La Masseria in 2012. After a decade of service at the popular Theater District restaurant, with Parma Nuova Giorgio has fulfilled his lifelong dream of opening his own restaurant.

Rather than recreate the original Parma, Giorgio has chosen to use flavors that emphasize staples from the city of Parma in a modern interpretation using local staples like Prosciutto di Parma, Parmigiano Reggiano, and handmade pasta

The menu was designed by Giorgio in collaboration with La Masseria Group Executive Chef Pino Coladonato. It begins with Antipasti, including Tavolaccio di Parma con Gnocco Fritto, an assortment of Felino Salame, Culatello Prosciutto, Parmigiano Reggiano and Truffle Pecorino Cheese–all from Parma–served on a wooden board with fresh fried fluffy dough; and Burratina con Melanzane, Peperoni Arrosto, e Pomodori Secchi, creamy center mozzarella served with sweet roasted peppers, marinated eggplant, and sundried tomatoes. 

The salad course, Insalate, highlights such options as the Insalata di Caprino, a salad composed of string beans, tomatoes, onions, and warm goat cheese; and Insalata Riccia, a frisee salad with parmesan cheese and crispy bacon.

Most of the pastas are made in-house fresh daily. Gluten-free pasta is available on request. The Pastas features unique selections like Cappellacci all’Emiliana, a large veal-stuffed pasta native to Parma that is similar to large tortellini served in a mixed wild mushroom sauce; Gnocchi alla Spuma di Parmigiano e Tartufo Nero, homemade pillowy gnocchi in a parmesan mousse and black truffle sauce topped with truffles shaved tableside; Tonnarelli Cacio e Pepe alla Parma, a refreshing take on cacio e pepe that uses Parmigano Reggiano in the place of pecorino; and Ravioli di Mamma Teresa, ravioli filled with ricotta cheese and spinach served in a light tomato sauce named after Giorgio’s mother, who made fresh ravioli every Sunday. 

Parma Nuova will also serve Chef Pino’s signature dish, Granotto ai Frutti di Mare and Fagioli, Korasan grain, known as Grano Buono imported specially for the restaurant group from Puglia, served with Cannellini beans, mixed seafood, and a touch of tomato sauce. 

The entrees, Le Carni e I Pesci, showcase Galletto al Mattone, a brick-pressed, grilled Cornish hen seasoned with fresh herbs and served with vegetables of the day; Fegato Di Vitello Spadellato All’aceto Di Mirtilli, veal liver sautéed with onions in blueberry vinegar sauce; and Trancio di Salmone con Salsa alla Mostarda a grilled salmon filet served with grilled zucchini and mustard sauce.

Desserts, I Dolci, are made each day by a team of pastry chefs trained by Chef Pino. Highlights include Torta di Ricotta alla Vaniglia, vanilla flavored cheesecake made with sweet ricotta cheese; Torta di Mamma Paola, a flourless chocolate cake served with vanilla ice cream inspired by co-Owner Enzo Ruggiero’s mother’s recipe; and Crema Catalana.

Giorgio has selected a foundation for the wine list consisting of 80 selections from Italy, with the rest of the catalogue built with a healthy mix of old world and new world wines. The cocktail program is similar to that of La Masseria, including the Parma Nuova Signature Martini, Svedka blueberry and raspberry vodka, St. German elderflower liqueur, muddled fresh blackberries and sage, and freshly squeezed lemon served straight up; and the Eastsider, Bombay Gin, fresh cucumber and basil, and freshly squeezed lemon and lime juices shaken and served on the rocks with a splash of soda.

The interior of the restaurant has been totally redesigned by Libby Langdon and features vintage Italian posters and black and white photographs transporting diners to the city of Parma. The front of the dining room has elegant French doors that can be opened to accommodate outdoor seating, and at the rear is a wine wall that gives guests a glimpse into Parma Nuova’s carefully curated wine list.

LOCATION: 1404 3rd Ave, New York, NY 10075 


PHONE: (212) 535-3520

INSTAGRAM: @parmanuovanyc