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While the French slave for hours, fussily transforming ingredients into perfect dishes, Italians prefer to use perfect ingredients and let them speak for themselves. Pasta is a staple across the country, eaten as a first course and usually followed by a meat or fish main course. Pizza is a popular, cheap, and cheerful alternative. Italian restaurants will often cap off your meal with limoncello or another homemade digestivo.
Italian wines are among the best in the world and are priced accordingly. But in the wine regions, you can always get a great inexpensive bottle. The best reds—from full-bodied to ephemeral—come from Tuscany (avoid straw-covered bottles of Chianti, which will invariably be bad), Umbria, and Piedmont. If you're celebrating, prosecco (sparkling white wine) is a bargain compared with its French cousin, Champagne.
This traditional trattoria near the Church of San Francesco is not only tasty and affordable, it even has the requisite red-and-white-checkered tablecloths. The...more
see the Bologna guideThis small, unpretentious trattoria has won the hearts of many Romans, and not just because it serves better food than most places in tourist-clogged...more
see the Rome guideIn a corner of Levanto's main square, a couple of blocks back from the sea, this local institution is always full of regulars. Angle for an alfresco table on...more
see the Cinque Terre + Portofino guideThis Michelin-starred restaurant specializes in seafood but also turns out a delicious tagliolini with eggplant and scampi or goose breast with honey and walnut...more
see the Bologna guideThe tiny, delightful walled village of Stroncone (just a few miles south of Terni, Umbria's sprawling version of Detroit) is home to this welcoming, mostly...more
see the Umbria guideSunday brunch has caught on in a big way in Milan over the last few years. Among the city center hotels, Bulgari, the Park Hyatt, and the Four Seasons all offer...more
see the Milan guideThere's no sign, just a small door with red curtains. Inside you'll find a jumble of wooden tables and a sawdust-covered floor—and homemade pasta,...more
see the Rome guideThis is not your grandfather's trattoria. Chef Silverio Cineri's new Bolognese cuisine challenges the palate with parmesan cheese gelato, sage-spiced...more
see the Bologna guideSettembrini proves that chic design can go hand in hand with friendly service, good food, and reasonable prices. Not far from the media hub of Piazza Mazzini...more
see the Rome guideIn the canal district east of Via Indipendenza, this eight-table family-run trattoria is a bastion of traditional Bolognese cuisine. Don't be fooled by the...more
see the Bologna guide
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