Jhonny Paranza

Fish

Fresh and fried, golden and crunchy. Jhonny Paranza is synonymous with perfect, crunchy and golden fried seafood, just like it is made in Livorno.
After working as a cook for a long time, Davide Baldi wanted to start a project of his own. It was at that moment that he saw that in his neighbourhood, in Livorno, there was a small kiosk for sale. Thus was born Jhonny Paranza, a simple restaurant focused on fried fish specialties. Their watchword is freshness: you can find various kinds of fried seafood, from squid to shrimp, including fried cod and the inevitable paranza. For frying, high oleic sunflower oil is used, the fish is dusted with a mix of flour – whose recipe is jealously guarded – and fried right before serving, to keep it nice and crunchy.

The fish is selected on the basis of its quality, making sure that it is always fresh or frozen directly on board, in order to keep all its organoleptic properties intact. Fried dishes, traditional coastal dishes and raw seafood: all great for lunch or dinner, as a snack during an aperitif or to be eaten while taking a walk. Jhonny Paranza loves its work and sharing it with others: its goal is to make people feel good. After all, there is nothing better than food to create moments of conviviality: if it is fried, even better.

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After working as a cook for a long time, Davide Baldi wanted to start a project of his own. It was at that moment that he saw that in his neighbourhood, in Livorno, there was a small kiosk for sale. Thus was born Jhonny Paranza, a simple restaurant focused on fried fish specialties. Their watchword is freshness: you can find various kinds of fried seafood, from squid to shrimp, including fried cod and the inevitable paranza. For frying, high oleic sunflower oil is used, the fish is dusted with a mix of flour – whose recipe is jealously guarded – and fried right before serving, to keep it nice and crunchy.

The fish is selected on the basis of its quality, making sure that it is always fresh or frozen directly on board, in order to keep all its organoleptic properties intact. Fried dishes, traditional coastal dishes and raw seafood: all great for lunch or dinner, as a snack during an aperitif or to be eaten while taking a walk. Jhonny Paranza loves its work and sharing it with others: its goal is to make people feel good. After all, there is nothing better than food to create moments of conviviality: if it is fried, even better.

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