Sano rolls out slice of pizza action to Cork's emerging Italian quarter
![Sano rolls out slice of pizza action to Cork's emerging Italian quarter Sano rolls out slice of pizza action to Cork's emerging Italian quarter](/cms_media/module_img/7590/3795277_4_articlesmall_Sano_20Lisney_20IMG_3219_1_.jpg)
Sano Pizza has opened at 14 Parnell Place Cork city in a deal done by agents Lisney. Operators Raymond Tony MacHugh have spent €500k on a fit out of the former Sliced eatery.
FIRST it was Sliced — now, No 14 Parnell Place has gone the full circle, or the full pizza, as new operators take over a restaurant premises in a Cork city setting with an emerging Italian quarter flavour, after a €500,000 fit-out.
![Sano inside: it can seat 140, and will employ up to 60 Sano inside: it can seat 140, and will employ up to 60](https://www.irishexaminer.com/cms_media/module_img/7590/3795265_4_articleinline_SANO_20CORK_20INTERIOR_201.jpg)
The initial soft early October opening of Sano, serving Neapolitan-style pizza, will be followed next week by a “VIP launch” aiming for an Instagram tsunami of toppings-out images from the revamped 140-seat venue, previously Sliced, which also served pizza among a broader food offer during its time here.
![Toppings out ceremony? Toppings out ceremony?](https://www.irishexaminer.com/cms_media/module_img/7590/3795268_4_articleinline_SANO_20Cork_20Pizza_20SML_1_.jpg)
No 14 Parnell Place was vacated post-covid by local Cork company, Sliced, which had opened there in 2017 with an outlet already in Ballincollig, taking over a former Chinese restaurant, Panda Mama, in a 19th-century, low-slung three-storey brick-faced building that previously traded for decades as a paint shop, and before that as Southern Engineering.
![No 14 back when it traded as Panda Mama No 14 back when it traded as Panda Mama](https://www.irishexaminer.com/cms_media/module_img/7590/3795271_4_articleinline_1091378.jpg)
At No 14, Sliced’s brick oven is being replaced with two Valoriani Italian ovens, firing 90-second, 48-hour proved sourdough pizzas at 450C, and the new venture will employ up to 60 staff.
![Weran Taher, chef & owner, cooking in Bocelli Kitchen & Wine Bar, Maylor St., Cork. Weran Taher, chef & owner, cooking in Bocelli Kitchen & Wine Bar, Maylor St., Cork.](https://www.irishexaminer.com/cms_media/module_img/7590/3795274_4_articleinline_DENIS_20bocelli_204.jpg)
- Lisney, 021 4275079
www.sano.pizza