Mediterranean cuisine restaurants Italy

In the heart of the historic centre, in the cellars of a former palace, this norcineria is the rendezvous of local gourmets. Red walls, granites, roundabouts… the atmosphere is authentic and refined. Revenues are exclusive to one of the oldest gastronomes families in the corner: she manages the institution very hard. Reared lambs locally, wild boar; meat is of first quality. Unique candied dishes and old cuisine. It is a profusion of flavours and fragrances that you absolutely need to discover if you go to the region.

The Tandem restaurant is entirely dedicated to one of Naples' specialties: ragù napoletano. This is a sauce based on pieces of beef and pork simmered for hours in tomato sauce and herbs (not to be confused with our Bolognese sauce, in which the meat is minced). Ragù can be served with various types of pasta (preferably short-cut pasta such as ziti or rigatoni) or scarpetta-style, i.e. presented in a bowl in which bread is greedily dipped. Vegetarian and gluten-free dishes are also available.

Proud of its growing reputation, this village canteen has become a classy restaurant, and its recipes are a little more sophisticated than before. Yet, on the plate, the local flavors remain as special as ever. Don't miss the ravioli al sugo di Gavi, with its braised wine sauce... And, of course, the wine list is a marvel to behold. The service is perfect, either in the pretty dining room or in the garden. Highly recommended!

Before it was a little bistro where the painters and artists of the city came to discuss. The room purchased and renovated by Bendji is now home to a restaurant. The stunning view over the city from the terrace is a trap on its own. Inside, the decoration is simple and modern, and light lighting highlights the clear yellow of walls. On the floor on the small balconies, three «honeymoon» tables offer the same view as the terrace. Typical food in the region is good. It is best to reserve its table in season, especially for tables on the floor balconies. Good choice of wines from the region and all Italy. Finally, during the day, the place is still a bistro, as in its early hours.

One of the many trattorie in the historic centre, opposite Napoli Sotterranea. The address has become quite touristy, but it still welcomes the regulars of the area and has maintained a very good quality-price ratio. Its typical Neapolitan cuisine is simple, authentic and flavourful, with good local products. The chef's speciality is the fillet of beef with parmesan, rocket and cherry tomatoes. Efficient service and attentive staff.

A lovely stone mountain refuge at an altitude of 1,470 m serving excellent Valle d'Aostan cuisine. By day the view of Mont Blanc and the valley is magnificent, at night the moon will illuminate the meadows of the mountain pasture. Among the dishes you must try are one of the six types of polenta with local sausages, ham rolls with melted cheese and apples, and veal escalope alla valdostana, breaded and gratinated with ham and mozzarella. For dessert, the honey and cream glazed chestnuts are devilish. Nice range of local wines.

A reference in the panorama of the Bolognese restoration, which is no small thing! Located along an anonymous street near Porta Saragozza, the Osteria Bottega has won every vote since it opened. His ham is one of the best in the region. Its cuisine offers the jewel of tradition, transposed with elegance and research, a balance of finesse and without superfluous frills. The menu varies according to the seasons, the raw materials are of high quality. As a bonus, a very professional and cordial welcome. Reservation required.

A little away from the hustle and bustle of the historic centre, a small, discreet and welcoming address that serves quality regional cuisine (try the baccalà alla polenta, a delight!) based on fresh produce. The dishes are simple but tasty, the pasta and desserts are homemade and the cooking is mastered. The whole is perfectly accompanied by a good regional vintage. The lunch menu offers good value for money. Finally, the reception of the staff is, in a way, the image of the kitchen: generous and authentic.

Franca and Antonio, the charming owners of La Pergola, take turns in the kitchen and in the dining room to introduce the flavours of the land. Gesualdo has always been a land of vegetable gardens, and the vegetables are used in the composition of the traditional Irish dishes, magnified by modern and original touches. The meats are just as tasty: the veal carpaccio with black truffle and the leg of lamb cooked in hay are a delight! A fine selection of cheeses: this is an opportunity to taste the rare and prized pecorino di Carmasciano.

A basic room, long wooden tables, the untimely hum of a fridge and a handwritten and photocopied map: it is true that one feels a bit like in a den of brigands or old sea dogs, except that the welcome is jovial and that there is a friendly neighbourhood atmosphere. The address attracts both locals and tourists who come to this quiet little street. The menu is simple and homely with, for example, baccalà alla bolognese and octopus in tomato sauce

Il Focolare is a family story, the d'Ambra family, very attached to its land. The grandfather already cultivated the vineyard in the 1930s and was the biggest wine exporter in Ischia. In 1991, the trattoria was born, which occupies the whole family, a real crew, as they define themselves. The boys are in the kitchen, under the critical eye of the mamma, and Antonella advises the best wines to accompany the meal. On the plate, typical ischiote preparations cooked with the products of the island and flavoured with wild herbs.

A sure value, a typical restaurant with good traditional dishes and quality local products. The antipasti are a must in the house: copious and varied, made up of local cheeses and cold cuts, grilled vegetables and small custards, they could be self-sufficient! Good pastais also a treat for everyone. A generous and comforting cuisine. It feels like home and the welcome is charming!

It's the best pizzeria in town, in a modest setting and with ridiculously low prices! The dough is light and very digestible, filled with quality ingredients. The menu offers a wide choice of pizzas and focacce, from the classic margherita to the original pizza with baccalà and peperoni cruschi (crispy sweet peppers). Very well located, just in front of the castle, this address allows you to be bathed in the warm atmosphere of the Venosian evenings. The efficient service and the extremely welcoming and friendly staff will win you over.

Situated in a district built after the 1964 earthquake, this address is packed every noon, bringing together regulars, businessmen and workers from the surrounding area. The festivities begin with a buffet of deliciously prepared local products, followed by a pasta appetizer, and conclude with the main course of one's choice. The food is very good and copious. Beyond the quality of the products and their delicate preparation, one is really seduced by its local atmosphere, lively and warm.

After a visit to the historical centre full of charm, this is the place to come to discover the reputation of Noci's cuisine. A menu of traditional dishes, both land and sea, will be presented to you. And you will immediately recognize a family cuisine that warms the heart and reassures waiting stomachs. On the menu, raw and cooked antipasti, seafood, orecchiette alle cime di rapa or with tomato and pecorino, local meats and fish. A restaurant very appreciated by the locals!

Without a doubt, the most beautiful terrace in Pisciotta, overlooking the sea of olive trees that runs down the slope of the promontory to the Gulf of Palinuro and its clear waters. To accompany this spectacle, an honest and unpretentious Cilento cuisine, carefully prepared and presented in colourful and appetizing plates. Good local products, which can be appreciated in the assortment of land and sea antipasti. The seafood pasta or the anchovy sauce are very well done, coated with a tasty and fragrant juice.

Restaurant born from the passion of two brothers for their territory, for the abundance and quality of its raw materials. The menu is likely to vary according to the products of the market, the catch of the day, the seasons. Because here, we only want to serve local and fresh products. The olive oil is home-made and the pasta is hand-made. The cuisine, faithful to the Cilento tradition, is enhanced by a touch of fantasy and modernity. To top it all off, there is a large panoramic terrace to enjoy the sunset over the sea.

The chef of Osteria 1861, Antonio Tafuro, has acquired a solid experience in Italian and Swiss starred restaurants. It is in the warm room with its stone walls and wooden beam ceilings that he expresses his technical virtuosity, always respecting the product and without losing sight of the culinary tradition of Cilento. Carpaccio of buffalo, homemade ravioli with eggplant and smoked scamorza, creamy seafood risotto, ricotta and white fig tartlet, each dish flatters the palate and the eyes. Good selection of wines.

If you get a craving while visiting the Montevergine sanctuary, head to Parthenos for some excellent Irpinian cuisine. The great antipasto, made with regional cured meats and cheeses, fritters, vegetables in oil and an invigorating chickpea and porcini soup, will satisfy any appetite. But you can also opt for a full menu, with pasta and grilled meats. For dessert, a delicious chestnut cream, to be followed by a liqueur prepared by the monks of the sanctuary.

In this intimate place with red and white walls and stone vaults, partly dug in the rock, Filomena welcomes you warmly and tells you about the dishes of the day that she prepares with love and generosity. The menu is faithful to the culinary traditions of Calitri, with a few touches of originality here and there, and the raw materials are local. A must: the cannazze of Calitri, short pasta with holes in the middle, served with a tomato sauce or al ragù. Very good home-made desserts.

The restaurant room, dug out of the tufa, was used as a stable by the Zampaglione family, a noble family of the town that occupied the palace on the upper floor. On the menu you will find hearty regional cuisine with meats and cold meats of guaranteed quality and origin from the family butchery. Typical regional pasta dishes, such as cavatelli, a short pasta made with three fingers, accompanied by al ragù sauce. Calitri's caciocavallo is also on the menu, fried in filo pastry, with honey and sesame seeds.

On Maiori's main thoroughfare, the Pineta bar had been the meeting place for locals since 1903. When it was sold in 2015 to Carlo De Filippo by its historical owners, the pressure was on! Fortunately successful bet: the Pineta 1903 is today a restaurant stamped slow food, which favors local and zero mile products: fish and seafood, tomatoes piennolo of Furore, anchovies of Cetara, cured meats from the Lattari mountains, mozzarella di bufala... Fresh homemade pasta.

Since 1973, this popular local address has been preparing pizzas baked in a wood-fired oven with beautiful seasonal ingredients. The frame? The one of a simple but cheerful pizzeria.

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!

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

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.

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.

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.

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.

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.

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.

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.

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.

A friendly brasserie, a few steps from Piazza Cavour, that doesn't look like much when you walk past, but is well worth a try. The large, bright dining room and summer terrace are the perfect place to sample local specialties for lunch or dinner, including excellent risotti (with mushrooms, Barolo wine, gravy...), at very reasonable prices. Wood-fired pizzas, abundantly topped, also available gluten-free.

It's a large, modern space where the waiters speed through and where the Vercellesi family meets for lunch and dinner, and it's easy to see why... The wood-fired pizzas are good, and the prices remain very reasonable. Pasta, gnocchi and a number of meat and fish dishes are also served, in short, simple, nourishing local cuisine. It's the perfect place for a quick break, at lunchtime for example.

For more than 50 years, the Rosetta Pizzeria (named after the wife of the first owner) has been a success story. The reason? A real Neapolitan pizza baked over a wood fire, elastic and delectable, topped with carefully selected ingredients and drizzled with olive oil rigorously salted. Traditional or more refined toppings, such as the Rosetta pizza with mushrooms, radicchio, bresaola and grana padano, or the Patata pizza with potatoes, sausage, rosemary and gorgonzola. All without breaking the bank.

Davide Palluda, Piedmont's Michelin-starred chef, runs two open-air entities inside the Enoteca regionale del Roero: the All'Enoteca restaurant upstairs, and the Osteria dell'Enoteca, inaugurated in 2013, on the first floor. We tried theOsteria, whose prices are much lower than those of the restaurant, and highly recommend it. The regional gastronomic tradition is very well interpreted and beautifully presented, with a considerable choice of wines, all in a very pleasant setting. A great address!

Ideally located in the center of Alba, this restaurant offers dishes based on finely selected, cooked and presented products. Care is evident at every stage of your meal. Service is, of course, impeccable. A fine wine list, available by the glass, accompanies the meal. You can lunch or dine on the terrace at the foot of the cathedral, in a superb setting. The queen of the menu is, of course, the white truffle, Alba's specialty, a must-taste!

This good address in Alghero is a little bit away from the centre and its animation. Here, there are no pizzas, but dishes turned towards the sea, worked with carefully selected and fresh products. The impeccable presentation of the plates and the sober setting set the tone: you are in a gastronomic bistro. The plates reveal an original bresaola of tuna bresaola with fennel, orange and liquorice or a delicate peach return with artichoke carpaccio and almonds. Don't miss the tiramisu for dessert, one of the chef's specialities.

Nice bistro nestled in a passage not far from the castle, appreciated by the Tridentines for the lunch break. You can eat well and quickly (salads, dishes, burgers...). There are also several local craft beers. Perfect between two visits in town, especially since you can also take your meal with you to eat outdoors. The place is also very lively at the aperitif time, especially on Thursday, with live music and a more festive atmosphere. Here we make Venetian Spritz, with Select aperitivo produced in the "Serenissima".

The Il Marin restaurant, overlooking the Darse on the top floor of Eataly, not only offers a magnificent view of the old port. The cuisine on offer is refined, meticulously prepared using fresh local produce. Service is impeccable. Let us advise you on the catch of the day and follow chef Marco Visciola in his creations. Ligurian gastronomy is reinterpreted with great skill. A refined setting for those seeking a high-level gastronomic experience.

Magnificent agriturismo on the banks of the Po river and very close to the A21 motorway (exit Caorso). The covered terrace, facing the river and bordered by trees, forms the bucolic and peaceful setting of the restaurant. We come to forget that the Po has made the industrial fortune of northern Italy! After an antipasto of gnocco fritto and local delicatessen, try the "Po flavoured" pasta or dishes of freshly caught river fish. Family atmosphere. The agriturismo also has ten rooms, simple but well equipped.

Located on the first floor of an elegant villa with a facade featuring pretty stone balconies, this discreet restaurant offers a menu of typical lagoon cuisine. Inside, there are two pleasant dining rooms, brightened by beautiful Murano glass, and, in summer, an intimate vine-covered terrace. The cuisine of the sea takes pride of place: cod with polenta, crab, cuttlefish... but also pasta dishes and fish (bass, sea bream, sole). Attentive service. Overcrowded in high season, reservations are highly recommended. A good Lido restaurant.

L'Oie Blanche (in Italian L'Oca Bianca) is the nice name of this small neighborhood trattoria. Here, at Ugo's, proximity rhymes with quality cuisine! So, after having taken care to reserve your table in advance, it is preferable, you will generally not regret the experience. The establishment offers a world cuisine, between tradition and modernity, serving tagliolini with asparagus, baccalà alla portoghese, falafel recipes or köfte with tzatziki. An address with a good quality-price ratio.

According to the locals, it is one of the best trattorias in Cefalù. In fact, the restaurant is always full and it is better to make a reservation, especially for dinner. The setting is rather chic, just like the plate. The octopus salad with asparagus sauce as a starter, the plate of "crudi", seafood in carpaccio and tartar, will whet your appetite. The fresh pasta is marvellous, well prepared, and the swordfish rolls succulent. We love the attentive service and the Sicilian family atmosphere.

Behind the Excelsior Hotel, a few steps from the Festival Palace and the Casino, Tavernetta offers refined cuisine featuring dishes from Venetian and Tuscan cuisine. On the menu, however, pasta, meat and fish take the lion's share. Riccardo and his wife Adrianna have passed on their taste for good things to their son Ottavio, who has become a sommelier. Nice selection of bottles, to be tasted with patience. It is also possible to come here for a simple drink, as the restaurant also serves as a bar.

La Cantina del Borgo is a historical address in the centre of Castiglione Olona that offers the curious visitor a menu that changes every month. All of this in the respect of the Lombard gastronomic tradition. Cold meats, cheese and homemade desserts, but also polenta, pasta with mushrooms and onion soup are just some of the proposals offered by the chef Giovanni Lorenzo. The setting and the characteristic atmosphere of the place make it even more inviting to settle down. And when the plates arrive, you'll soon be convinced by the beauty and goodness of the place.

In the elegant antique style room or terrace, this recently renovated Trattoria offers traditional Italian cuisine with a French touch in Sauces and the presentation of dishes. The boss, nice, lived in France. Among the specialities, spaghetti cacio e peppe, risotto con calamari, saltimbocca alla romana, coda alla vacinara (beef tail)… Also the suggestions of the day with sometimes de. Dessert, bon, ou cake, white chocolate and strawberry cake. Wine lovers will take advice from the boss.