The best restaurants Italy

Elegant brewery founded by the Austrian Otto Wipflinger, who was the first to produce, import and distribute Austrian and German beers in Italy. The establishment is still in the hands of the founder's family. The rooms are decorated in Liberty style, with painted ceilings, woodwork and mirrors, leather benches and exceptional seats. On the plate, the cuisine is faithful to tradition, honest in its prices as in its portions.

A rustic and authentic trattoria just the way we like it: wooden interior, exposed beams and rustic chairs and tables topped by crockery on the walls. The tablecloths are canvas and the service is very attentive. As for the cooking, rich and tasty as at grandmother's, it will delight the good forks. Specialities include polenta and fish, chops sprinkled with cheese scales, good pasta dishes with stew or mushrooms and apple or pear and chocolate pie. Excellent value for money.

The essentials of regional and Italian cuisine will be served with a smile in this small bistro nestled on the banks of the canal, between the workshops of the Murano glass masters. On the plate, polenta with squid ink, spaghetti with clams, fried squid, but also spaghetti with tomato sauce and lasagna Bolognese. The pizzas are also part of the party. In the room, exposed beams and white paint are omnipresent, except for a few colorful paintings on the walls. Warm welcome. Nice terrace for the nice days.

Original address that is different from the traditional trattorie, more oriented towards modern design despite its historical architecture. It is located in an ancient district of Pisa, the heart of the city's entertainment. It is a place well known to the Pisans and recommended for spending a pleasant evening tasting the various specialities of the house, a fresh cuisine full of flavours and taste. A terrace is available to enjoy the characteristic small square with its fruit and vegetable market during the day. The Happy Hours are excellent!

Entering this osteria, one finds oneself on board a submarine, with its portholes and its bar covered with rust coloured steel plates. Here you can enjoy delicious fish dishes, cooked by chef Matteo Salbaroli, who, after having travelled around the world and scoured the kitchens of Sidney in Miami, has returned to his native region. The menu changes every day because it depends on what was caught that morning. It usually includes several proposals of raw or cooked fish and seafood products, in elaborate plates.

Not far from the Trepponti, Marina and Oscar have opened the Trattoria del Borgo in the old grandmother's house with a pretty pink façade. Comacchio's eel is cooked in all kinds of ways: marinated, fried, on skewers, in broth, in balls... Our preference is risotto all'anguilla, delicious. The menu offers many other suggestions from the sea: seafood pasta dishes, fried fish, hot and cold antipasti. Nice service but a little slow. Reservation recommended on public holidays

The room is tiny and neon lit, the walls and countertop are veneered with ugly green gyproc, the only decorative element is the sticky clock hanging above the wood oven. However, this pizzeria is dear to the hearts of Reggio's inhabitants who flock to it at lunchtime and in the evening. They buy small round pizzas, with or without anchovies. It's disconcertingly simple and it's just good, ideal for a quick lunch or an afternoon snack break while mingling with the locals.

Surrounded by pastel-coloured houses and planted with trees, Piazza Fontanesi is still the most pleasant and lively square in Reggio Emilia. One of its specialities is the cold meats, which have a few tables inside or in the square in good weather, where you can taste cheese, prosciutto, salame and other local delicacies accompanied by a dash of balsamic, grilled vegetables, olives and bruschetta. All this washed down with a small regional wine or a beer. In summer, in the shade of the foliage, it's pure happiness!

Probably the best pizzeria in Reggio Emilia. Here, the Neapolitan pizza is in the spotlight (Piedigrotta is a district of Naples), topped with fresh, high quality ingredients from the whole bunch of Italy: mozzarella di bufala, San Marzano tomatoes, cold cuts from Emilia Romagna, purple Roman artichokes, etc. The restaurant also specializes in southern Italian cuisine. Small modern room entirely glazed, with a few places along the counter in front of the busy pizzaiolo. Also makes pizza to go.

This gastronomic restaurant is located at the back of a central palace, preceded by a charming green patio. Chef Gianni D'Amato is not a newcomer: in the past he has run a double star restaurant in Reggiolo. Since 2013, the city of Reggio Emilia has been enjoying his mastery. A fine balance between tradition and innovation, a love of local products, these are all the promises of a meal at Gianni's, under the good auspices of his wife Fulvia, who takes great care of the guests in the dining room.

Small and cosy restaurant in the centre of Cervia, next to the cathedral. Specialities: truffle cappelletti, nettle gnocchi and wood-fired grilled meats, to be accompanied by a good bottle of local wine. Well-filled antipasti trays to start the meal, consisting of cold cuts, cheese and grilled vegetables. A very friendly address, where you can savour a cuisine without fuss in a relaxed atmosphere. Nice terrace in summer. A tasty alternative to local fish restaurants.

The brand offers gourmet hamburgers that are simply delicious. Carnivores will bite into the juicy, quality meat with carefully selected sauces and condiments, accompanied by rustic French fries. Fish lovers and vegetarians will also find what they are looking for. Also croquettes and meat and cheese balls to be swallowed with a good pressure. Friendly and available staff.

A beautiful address in the centre of Cervia, where the specialities of the sea and the culinary traditions of Emilia-Romagna meet. Tigella, tortelloni and gnocco fritto keep company with the fish and shellfish of the morning catch. The wines come only from the region, and the parmesan and ricotta come from an agricultural cooperative near the Apennines. Welcoming and neat setting, and pleasant terrace in summer. Excellent welcome from the owner, often present in the room. Tasting menu every Friday.

Since 1963, this restaurant has been a veritable institution in the city. Ideally located in front of the tourist port, it is popular with holidaymakers and locals alike and is always busy. But the atmosphere remains nonchalant and the staff remains cordial and professional. The menu sweeps away all the local specialities, from the plate of sea antipasti to mussels with tomato, from fried fish to spaghetti with seafood, from fish grilled over a wood fire to sea bass fillet with Cervia salt (delicious!).

In 1968 Felice Malpassi, the son of farmers, opened a food store in Ravenna with the aim of promoting the products of his Romagna region. Today it is Giordana and Roberto, a passionate couple, who have taken over the business and share their love of cooking and authentic products. This shop, which is a caterer, also has a catering area where you can taste typical dishes of the local cuisine. Note: piadina and homemade pasta, platters of cold meats and cheeses.

This restaurant occupies the former vaulted cellar of a 16th century palace in the historic centre. Legend has it that its owner used to welcome in his cellar the sick and disinherited of Brisighella. It was thus called the "good lord", Bonsignore, the name of the establishment since its opening in 1993. Tasty traditional cuisine, from land and sea. The oenotheque also offers 200 labels of local, Italian and international wines.

In the evocative setting of Piazza Nuova, this restaurant has the typical decor and atmosphere of a Romagna inn, with the added elegance of service and refined presentation of the dishes. On the menu, local cuisine that respects the seasonality of the products, with a few creative touches, like these crispy lamb chops with sweet and sour radicchio and pistachio mayonnaise. Everything is rigorously homemade, from the pasta to the desserts. Excellent choice of Romagna wines. In the summer, there is a pleasant terrace under the arcades of the square.

Beautiful vaulted room in blue tones to exalt the only protagonist on the menu of this restaurant: the baccalà (cod). Neapolitans are crazy about it but often ignore all its secrets, which is why Baccalaria has made it its mission to make people discover the thousand facets of this product. So dare to try the delicious cod brandade or parmigiana with aubergines, and let Vincenzo, the chef, tell you the story behind each combination of flavours. The only drawback: the portions are rather light and the addition sometimes salty.

Small restaurant run by Neapolitans who left the big city to settle in Sorrento and start this business with their family. The cuisine is classic and careful, with a focus on fish and seafood, but also offers a good selection of local dishes. The quality of the dishes and the reasonable prices attract not only tourists but also locals who appreciate the quietness of the small room. The wine list is correct and the prices are contained. Remember to book at lunchtime for the evening.

In the heart of Campiglio, a rather classy address. The restaurant area with its wood panelling and traditional decor will attract gourmets. We advise you to sit here especially on concert evenings and to taste for example potato rösti, speck and melted cheese, a kind of cooked Tyrolean raclette. Save room for desserts that are also crazy. On the bar side, the aperitifs are tasty, with a buffet for a rich snack. People come here to drink a good homemade beer, a cocktail or wine. Nice terrace.

An address for regional specialties far from the rustic chalets: the setting is well cared for and the presentation distinguished. Under beautiful stone vaults, the wooden tables are surrounded by shelves filled with bottles: a quality selection to accompany the tagliatelle with boletus, the traditional canederli (a kind of Tyrolean dumplings made of bread dumplings, speck and cheese), spätzle (Tyrolean pasta) with the scent of carrots and oranges, duck stew and crunchy fennel. The wine-bar for bistronomy: lunch, aperitivo and evening.

At the entrance to the historic centre, this pizzeria is renowned for the quality of its ingredients, always fresh and supplied by small local producers. Great care is also taken with the dough, made from quality organic flours and left to rise for 24 to 48 hours, which gives it lightness and digestibility. The whole is sprinkled with a drizzle of carefully selected extra-virgin olive oil. In short, nothing is left to chance! To be accompanied by a good wine of the region or a homemade beer to do as the Italians do.

Sghisa, in the Romance dialect, means "big hunger". And this osteria is certainly a perfect place to indulge a hearty appetite! Located behind the cathedral, it has two vaulted rooms in the basement, bathed in subdued light. Although it claims to be Romagna, the kitchen does not hesitate to go beyond the carcass to offer inventive and nicely prepared dishes: fried cappelletti, ravioli stuffed with duck, fish accompanied by a scoop of fennel ice cream are on the menu. We also come here for a late night drink.

This establishment is a real institution as it is the oldest restaurant in the city, in operation since the beginning of the 19th century. This is where the poets and artists of Faenza met. Typical Romagna cuisine is served here, with platters of cold meats and cheeses accompanied by piadine, primi with homemade pasta and secondi with meat grilled over a wood fire, as the address is above all carnivorous. Rustic setting, friendly and relaxed atmosphere and welcoming staff.

It is the restaurant of the hotel of the same name and a sure value for its authentic Friulian cuisine. The service is fast and the reception of the owner Maria Cristina is very pleasant. We recommend you try their polenta e frico, the house specialty for 40 years, and perhaps the most famous dish in Friuli. It is a cheese cooked in a frying pan with butter or bacon, served in its classic version with cheese and potatoes, and in a version invented by the owner, made with a soft cream of local mixed cheeses.

In Camaleonte, in San Salvario, we eat like at home. In this neighbourhood brasserie, which plays the card of the family canteen, the dishes change according to the arrivals of the market, the service is good frankness, the decoration is simple and warm with a little student air. In a nutshell, it's the perfect place to eat well, and cheap. Piedmontese agnolotti, regionally braised meats, platters of cold cuts and cheeses, good wines, and the unmistakable coffee prepared before your eyes in the small Bialetti mocha coffee maker.

At the entrance to the square, under the arcades, this address was established in 1922. Da Michele is a timeless bistro with a large counter and wood-fired oven, where you'll be served pizza al tegamino, a small, crunchy pizza presented directly in its mould. The menu also features traditional Piedmontese dishes, with a nod to Liguria with farinata (chickpea pancakes), and to Tuscany with ribollita (bread and vegetables simmered in court-bouillon). Authentic, relaxed atmosphere of a family kitchen.

The ideal address to eat on the go, in a pleasant setting, in the heart of the historic centre, and for really cheap. The team has imported the piadina from Emilia Romagna, a culinary speciality consisting of a thin round cake made from wheat flour and lard or olive oil, salt and water, which is topped with fresh and tasty products, prepared and (sometimes) grilled in front of you. We loved the piadina with freshly cooked aubergines, with its drizzle of olive oil, but also the vegan kebab. To discover without fail!

This is a great place to stop for lunch. Como Como offers beautiful salads, puccia (traditional rolls topped with original and local products, homemade drinks (made with Sicilian lemon for lemonade) for a reasonable price. In addition, there is a terrace at the gates of the main street and a relaxed service.

A nod to France in this contemporary bistro on the skyscraper side of Porta Nuova, behind Garibaldi station. From breakfast to dinner, the proposals vary from croissants and creamy coffee with omelettes, croque-monsieur and salads niçoises, to foie gras and beef tartars in the evening. As for the setting, all slate and copper-clad, it evokes the eateries of New York. Fortunately, the cold cuts and risotto remind us that we are in Milan! A very popular address also for brunch andaperitivo.

This very friendly establishment renews with the true tradition of the osteria (bistro). It is a bit like the cafeteria of Marina Romea: at any time of the day, you can drop in for a drink of red wine and a piadina, with or without cold meats. In the morning, breakfast is taken from the buffet which offers bread, focaccia, yoghurt, fruit and eggs. For lunch and dinner, honest cooking with fish, as well as some pasta and meat proposals. Small peculiarity: you pay the bill before you sit down to eat.

A typical address in the centre of the village, offering honest traditional cuisine in a family and good-natured atmosphere. Excellent homemade pasta and a large selection of pizzas cooked over a wood fire, very good, fine and digestible, topped with quality products. The regulars will recommend castrato, mutton, one of the house specialities, to be accompanied by a portion of grilled vegetables and a shot of red wine. Copious portions, friendly and efficient service and excellent value for money.

This osteria offers dishes of local cuisine in a simple and cordial atmosphere. Rustic room, to which we prefer the beautiful panoramic terrace if the weather allows it. A la carte: platters of cold meats, pasta dishes and grilled meats, all served in generous portions. Seasonal products are favoured: pasta with asparagus in spring, tortelli with squash with a porcini mushroom sauce in autumn. Friendly and available staff. An excellent address serving honest and tasty food.

The Acquacheta was a historic establishment and, in 1822, an inn where travellers and their horses could stop on their way through the Apennines. Today, the restaurant seduces its guests with its authentic cuisine that blends Romagna and Tuscan traditions. On the menu, fresh homemade pasta, porcini mushrooms and truffles in season, beautiful pieces of meat and game. Tasty cuisine and hearty portions. The house also offers rooms, very soberly furnished, but comfortable and equipped with TV and fridge.

The establishment pays homage to Pellegrino Artusi (1820-1911), who was born nearby and is considered the father of Italian gastronomy. He is famous for his handbook La Scienza in cucina e l'Arte di mangiar bene (The Science of Cooking and the Art of Eating Well), published in 1891 and containing recipes from all over the peninsula. The restaurant reproduces the recipes that Artusi had dedicated to Romagna, selecting quality regional products, some of which belong to the presidio slow food. Good selection of regional wines with 200 labels.

Roberto, in the kitchen, and his wife Carla, in the dining room, welcome you to this restaurant which combines the modern design of its interior with the ancient setting of a 16th century palace. The cuisine is essentially local and seasonal, attached to the beautiful products of its soil, close to the small farmers and producers of the region. It also wants to be inventive with a real aesthetic concern in the plate. The result is a beautiful balance of flavours, a cuisine that is both elegant and tasty. Very rich wine list, with many organic and natural wines.

This small restaurant located at the beginning of the climb up to the Rocca Viscontea offers tasty local cuisine. The decoration, a mix of old and modern, contrasts with the medieval atmosphere of the village. Good choice of local wines, appetizing platters of cold meats and cheeses accompanied by torta fritta. In season, pasta with porcini mushrooms and truffle, and some good meat dishes. In good weather, the small terrace in the alleyway of the village is very pleasant. Reservation recommended on Saturdays and Sundays.

Since 1907 this trattoria has been an institution in Piacenza. We come here for its typical, peasant, copious, simple and just delicious cuisine, but also for its incredible atmosphere, authentic and welcoming. A real old-fashioned trattoria, with its panelled walls adorned with black and white photos and its noisy and cheerful atmosphere. On the menu: cold cuts with gnocco fritto, tortelli with ricotta cheese and spinach, cooked and raw horse meat and homemade desserts. It's invigorating, it's good, and it's good value for money.

La Piadineria is a fast food chain with more than 200 stores in Italy and some European cities. His speciality are the piadine, these thin patties of wheat flour that can be garnished with an infinite number of ingredients. The Piadineria of Piacenza is located near the cathedral, ideal for a quick snack between visits. Paste and products always fresh. Wide menu with many interesting combinations of cold meats, cheeses, grilled vegetables, fish, herbs and condiments.

In an elegant white room with dark wooden tables arranged around a large central column, you can enjoy plates garnished with all the best specialities of the region: stuffed pasta, simmered or baked meats, cold meats and home-made pies. Charming and professional welcome. The room is not huge (reservation recommended), but the tables are quite far apart, which guarantees a quiet and rather intimate atmosphere. Very nice location, terrace in summer, high quality kitchen.

If you have a car, Ai due Platani is the restaurant not to be missed. Located six kilometres from Parma, here you can taste one of the best local cuisine in a traditional trattoria atmosphere, with red and white checkered tablecloths and panelled walls. Traditional menu, but revisited in a modern way, and exemplary products. To taste absolutely: tortelli di zucca, risotto, squab and zabaione caldo with the torta sbrisolona for dessert. Very nice selection of wines. Let the staff take care of you.

On the other bank of the Parma, the river that runs through the town, there is a small pizzeria with a red façade that uses selected ingredients from small local producers. Three choices of pizzas: the classic thin round pizza, the slice of pizza, and the chisolino, a focaccia made with pizza dough and stuffed with cold cuts and cheese. Varied toppings and seasonal ingredients: porcini mushrooms in autumn, Mediterranean vegetables in summer. To take away or to consume on the spot on the few tables of the local, with a homemade Italian beer

A charming neighborhood inn with a bohemian flair. The place is a former picture-framing workshop. Precision craftsmanship continues, this time at the service of guests. The dishes are prepared with great care. Local products are given pride of place. The menu includes baccalà montecato (Venetian cod cream), tagliolini with truffles and bean soup with red radish from Treviso. And for gourmets with a sweet tooth, the establishment now boasts its own café and patisserie, with exquisite creations.

In the center of Citadella, the small outdoor terrace as well as the room with rustic tones invite you to relax. Time for a glass of wine (excellent choice of local and Italian wines) accompanied by a bruschetta or cheese and cold cuts. You can also enjoy main courses, tasty dishes such as tagliatelle with chestnuts and mushrooms, gnocchi with red radish, Italian beef tartar, cod with asparagus or tripe in broth. Does this sound good to you? Then buon appetito!

Since 1980, this institution has been offering exclusively fish-based cuisine; its watchword: freshness and quality of the products. The dishes are those of tradition, with antipasti of raw or cooked seafood, pasta with vongole (shellfish) and lobster, grilled, fried and baked fish. Courteous and attentive service that will guide you in the choice of dishes and good vintage. Reservation is strongly recommended. A sure value.

Located in the middle of the delta marshes and connected to the main road by a small wooden bridge, this restaurant occupies the building of a former fishing station that seems to float on the water. Inside, a small room with an intimate atmosphere, decorated with a large fireplace, accommodates a maximum of 24 people for a local and refined fish-based cuisine. Eel dishes are delicious. Behind the house, a small path in the middle of the rosebushes offers the possibility of a nice hike. Beautiful, both for the kitchen and the situation

In a small street perpendicular to the main pedestrian street of the old Pordenone, you will find this restaurant-pizzeria with a friendly and young atmosphere, with a modern and elegant decoration. On the menu: excellent pizzas, octopus salad to be damned as a starter, fish dishes as specialities, especially delicious and hearty spaghetti or seafood risotto, perfectly mastered. The waiters are efficient and the wine list is judicious, ideal for tasting some regional wines. Good white wine from the house.

Zizzinella in Neapolitan dialect means carefree and lavishness of the easy life, a feeling that Gigi, the jovial and welcoming owner, wanted to recreate in this small and inviting place that offers a moment of relaxation in front of a good seafood cuisine. The menu is short, guaranteeing the freshness of the products, the plates are nicely laid out, and the culinary tradition is accompanied by some fantasy notes. Some specialities: the chef's baccalà (a cod dish) and theantipasto zizzinella in three courses.

In the upper part of the village, not far from Petrarch's house, here is a very nice little address between wine bar and bistro. We go there to sip a local wine accompanied by beautiful cheese boards, cold cuts and bruschette, but also to eat a salad or a pasta dish. A warm and colorful interior room for the autumn days, and for the nice days, a little surprise: the back terrace offers a 360° view on the surrounding plain. Having a drink here is a real moment of pleasure!

An address with a quite impersonal decor but where the pizzas are varied and delicate (thin dough and easy to digest: gluten-free option for intolerants). You can also try other dishes, such as the Schiz alla Bellunese, a specialty of fresh cheese, typical of the province of Belluno, which is cooked in a frying pan with butter and salt. The taste is not very strong but it is still an interesting discovery! You can also try spaghetti with seafood or a salted strudel with red radish from Treviso.