The first restaurant of the Parmigiano Group in Almaty, which opened its doors in 2011. Italian cuisine, which is responsible for the success of the chef Giacomo Colombu, has gained constant fans. Giacomo began his creative career in the Italian province of Sardinia, then moved to Tuscany, and then graduated from top cooking courses for top-class professionals in Chioggia, Italy. In Giacomo's portfolio, prominent restaurants of Versilia, the star restaurant in the city of Viareggio, L’Oca Bianca (one Michelin star) and Moscow’s Michael’s occupy a significant place. Giacomo was awarded the Bay Leaf Award in Cooking. Giacomo lives in Almaty and determines the direction of development of the restaurant Parmigiano. Pleases guests with status dishes and personally chooses products. “I always cook with pleasure. It doesn't matter if I'm hungry or hungry, I know that I need to work with the soul, otherwise the food will turn out to be tasteless. ” Giacomo Colombu, Parmigiano Restaurant Chef In the Parmigiano aquarium there is always a choice of seafood: various types of oysters, lobsters and Kamchatka crab. Viktor Tigay is one of the most experienced sommeliers in Kazakhstan and the main guide through the wines of the Parmigiano restaurant. “The centerpiece of Parmigiano is Italian wines - about 50 percent of the wine list. I tried to collect the most interesting positions of our suppliers from Italy. ”
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