Daniel Parillo spent summers as a kid traveling between his local home and his grandparents’ goat, chestnut, and fig farms in Caserta, Italy. There, in his grandmother’s kitchen in the Campanian countryside, he first learned to love the smell and taste of wood-fired pizza, meat, and vegetables.

“It’s like night and day,” Parillo said in a recent interview with the Independent about the richness of flavor of food cooked over a wood stove rather than one powered by gas or electricity. Parillo is looking to bring a little bit of that wood-smoked Italian country taste to State Street with Nolo, a new restaurant to be located in the old Jet Cleaners building at 687 State St.