This lovely locale opened for business in 1996 as a bottega for quality cured meats and cheeses.  It was remodeled a couple of years ago under the supervision of Alessandro (the owner Pietro’s son) who changed the format to gourmet dining.  Today Parà proposes an excellent selection of pizzas and dishes typical to a bistrot.  The pizza dough is semi-whole wheat and is composed of a mix of four flours.  The 72-hour maturation time confers softness and fragrance to the pizzas.  They are topped with selected ingredients such as the DOP San Marzano tomato sauce, DOP Salerno buffalo-milk mozzarella, anchovies from Aspra, and black swine bacon from Nebrodi.  We recommend the Bagherese with Castronovo ricotta, anchovies from Sciacca, red onion, DOP Ragusano caciocavallo, breadcrumbs and lemon zest.  The prepared dishes are just as good as the pizzas.  The kitchen proposes plates such as baccalà with pureed potatoes, Taggiasca olives and pesto powder.

There is a good selection of wines and artisan beers, with a few hidden gems on the list.