Parma Ristorante

Nestled in the back-most corner of the North Pointe shopping center at the southwest corner of Herndon and Palm Avenues in Fresno is one of the Central Valley’s best kept secrets in fine dining. Parma Ristorante has been serving some of the most authentic Italian food found in this region since 1999. Over a quarter of a century later, it continues to be recognized by the community, leading to its second Luxury Award win. This past year, it took home the title of Best Fine Dining for the second year in a row, and so it was the logical place to hold the final celebratory installment of Shake+Stir for the year.

Owner Elena Corsini Mastro welcomed CVLUX “Per Pranzo” one afternoon in early fall to taste a sampling of items that will first be available during the holiday season. Editorial Director Lauren Barisic and Event Director & Producer Laura Thompson were joined for the Holiday Home & Garden Edition of Shake+Stir by guests Shannon Stubblefield, Summer Bradford, Tracy Kashian, Micshel Kalkowski, and Brittney Sarale for an occasion and dining experience that won’t be soon forgotten.

Parma’s signature powder blue and pale yellow napkins served as the tablescape baseline. Florals featuring white and green with olive branches came from Blooming Beauty Floral & Events. Curated Giftables was responsible for guest favors: a bottle of Enzo Lemon Olive Oil. Modern Press Paper Studio crafted custom menu books and place cards for each guest. Everyone gathered around the bar upon arrival before being seated in the main dining room at Parma, where a wallpapered picture of the Piazza Garibaldi set the backdrop for the afternoon featuring five courses that then unfolded.

“For the holidays, the food should be colorful and festive because you eat with your eye first,” Elena speaks of her process behind this extra special meal and time of year. “Every day I make food to make people happy—no boring food! It should have nice presentation and be tasty—that is how you will enjoy it the most.” This Thanksgiving and Christmas season, patrons of Parma will have the opportunity to savor these new menu additions as rotating specials (that may very well be added the main menu after the festive months wrap) on Thursday, Friday, and Saturday nights at the restaurant.

For the Antipasti opener, a duo of small bites on an elongated plate delighted the eye. A vibrant opening act, Bruschetta con N’duja, layered with torn burrata, roasted tomato confit, and Calabrian ’nduja over costino, a symphony of creamy and subtly spicy notes that awakened the palate with effortless sophistication. “This is a fun take on bruschetta that feels perfect for the holiday months,” Shannon offered.

Next to it was the Vitello Tonnato, a silky, slow-poached veal thinly sliced beneath a velvety tuna sauce, delicately accented with briny capers. The dish delivered Northern Italian tradition with refined restraint, perfectly balanced in texture and taste. “What a delightful bite!” Micshel couldn’t help but say. “I absolutely love it paired with the caper berry.”

Everyone was served the Parma Sunset with this first course, and it was universally agreed that this was an impeccable introductory cocktail. Golden-hued with a sip as elegant as its name, the Parma Sunset shimmered with Prosecco, limoncello, gin, amaro averna, honey, and lemon. Even those who aren’t typically gin fans will have a hard time putting this one down. Refreshing and softly bitter, it served as the perfect counterpoint to the antipasti. “This was my favorite drink of of the night,” determined Micshel. “It’s so easy and delightful to sip.”

The Insalata di Arancia e Finocchio is as impactful in presentation as it is in flavor. This citrus-forward salad married paper-thin orange slices with shaved fennel, Castelvetrano olives, and sweet red onion, all tied together by a bright citrus emulsion that was both fragrant and cleansing. “It’s so delicate yet full of flavor and not heavy at all,” marveled Laura.

To cleanse the palate, Malvasia Delle Lipari, a sweet southern Italian wine, refreshed the senses. Every so slightly effervescent and ruby red in color, its delicate florals and honeyed finish offered a seamless transition into the courses that followed. “This is a lovely light red,” Summer shared. “It’s so fun as a palate cleanser, but I can also see myself sipping this by the lake during the summer months.”

Two Primi made the pasta course delightfully memorable. The Tortellone alla Rapa Rossa, a glowing red roasted beet tortellini that is also filled with mascarpone and lemon zest, melted into a luxurious Parmesan fonduta. Earthy yet bright, this dish redefined elegance in pasta form with an unexpected flavor profile. “I’ve never had a beet pasta before,” conceded Brittney, “I’d definitely order this again now that I’ve tried it.”

The second pasta, the Caramelle di Zucca, was wrapped like tiny candies. They’re stuffed with roasted butternut squash, balanced by sweet Amaretti crumbs and Parmigiano Reggiano. It is served purely with nutty brown butter and crisp sage, making it a comforting ode to the cold months and the sophistication of simplicity. “Elena’s pastas are so good that I could make a meal of this alone,” admitted Tracy.

Elena announced to the table that this course was designed to come with your-choice of either a cocktail or a glass of wine, but no matter ones’ preference, all guests would be presented with both—a very Elena moment that yielded a roar of laughter from the ladies! The Maestros Cocktail is a masterful blend of gin, Carpano Antico, Carpano Bianco, and orange bitters that channels Italian aperitivo culture with precision given its aromatic, layered, and perfectly dry profile. Fresh and mineral-driven, the 2024 Vermentino di Gallura from Sardinian paired beautifully with the Primi thanks to its crisp acidity cutting through rich sauces with effortless grace.

Arguably, no holiday meal is complete without turkey—Parma makes it anything but predictable. The Arrostino della Duchessa is a slow-roasted turkey roulade, filled with golden raisins and apples—a portrait of refined comfort. Duchess potatoes and an Italian Malvasia wine sauce lent depth and sweetness to this elegant Secondi. “What a creative, and delicious, way to rethink turkey for Thanksgiving,” admired Tracy.

However it was the Braciola di Maiale con Finocchio e Aglio Nero that took center stage. A bone-in pork chop with fennel and black garlic rub play off the caramelized sweetness of butternut squash purée, crisp brussels sprouts, and a vivid pomegranate gastrique. “The pomegranate glaze is such an unexpected yet festive touch,” Laura noticed.

Elena again offered a choice of two red wines to accompany this fourth course. A 2023 Italo Cescon Pinot Noir from Veneto delivered notes of cherry and spice—silky and balanced, it elevated each savory bite. Yet the 2023 Masseria Li Veli Passamante was the vintage that stole the spotlight. Rich and robust, this Salice Salentino red brought dark fruit and earthy depth, rounding out the evening’s heartier flavors. “Who wants to split a case with me?” Shannon asked in all seriousness, and she had more than one taker.

For dessert, or Dolci, Semifreddo al Miele was the perfect light ending. Delicate, creamy, and dreamy, the honey semifreddo featured poached pear and toasted hazelnuts—a sophisticated finale that whispered of Italy’s sweet simplicity. “I love that you can enjoy this without feeling heavy because it isn’t overly sweet,” shared Summer.

Parma’s Espresso Old Fashioned made for a delightfully bittersweet end to the menu. Bourbon met espresso in this bold yet smooth digestif, its brown sugar syrup and chocolate bitters offering one last, perfectly stirred indulgence. Brittney is an Old Fashion aficionado, and proclaimed this one of the most unique versions she’s ever tried, noting, “It has a smoothness that masks the afterbite that often comes with bourbon.”

As the afternoon at Parma drew to a close, laughter mingled with the last notes of espresso and amaro, leaving behind the unmistakable warmth of Italian hospitality. More than just a restaurant, Parma Ristorante remains a testament to tradition, passion, and the artistry of food made from the heart. Under Elena Corsini Mastro’s guidance, each dish tells a story of family, heritage, and the beauty of gathering together—a story that continues to evolve with every season and every table set anew.

Features Contributor Elisabeth Ross
Event Director & Producer Laura Thompson
Photographer Don Dizon
Flowers Blooming Beauty Floral & Events
Favors Curated Giftables & Enzo
Stationary Modern Press Paper Studio