Super-stylist Rossana Orlandi has transformed a former corner tabacchi (corner shop) into Milan’s most original and intriguing restaurant. Stark oversized clocks and raw concrete walls are softened by terrazzo floors and an ever-changing explosion of seasonal colour and texture.
This neighbourhood trattoria is presided over by septuagenarian chef Mamma Rosanna, who uses organic flour and fresh, local ingredients to recreate her great-grandmother's recipes, including the best pasta alla Norma you'll taste anywhere in Sicily.
This historic focacceria opposite Chiesa di San Francesco d'Assisi first opened its doors in 1834 and is known for its panino con la milza (veal spleen boiled in lard, served on a roll with optional lemon and ricotta).
One of the capital's hottest seafood restaurants, this place has filled the bellies of Francis Ford Coppola and Giorgio Armani among other megastars. It sports a studiously low-key look of hardwood floors and deep-blue walls, gets packed, and serves unforgettable, ultrafresh food.
This is one of the Amalfi Coast’s most reputable restaurants, located in mountainside Montepertuso, above Positano. Once a humble trattoria and now run by Rosa’s daughter Raffaella, the culinary lineage is set to continue with Raffaella’s daughter Erika who has studied with Jamie Oliver in London.
Michelin stars don’t mean much in Venice. In fact, the last French critic Venetians took seriously was Napoleon himself, and he had an army backing him up. Still, locals who would not normally patronise a hotel restaurant concede that Met chef Corrado Fasolato certainly earns his starry reputation.
There is nothing flash or fancy about this down-to-earth pizzeria, an icon among Pisans, student or sophisticate alike. Take away or order at the bar then grab a table, inside or out, and munch on house specialities such as cecina (chickpea pizza), castagnaccio and spuma (sweet, nonalcoholic drink).
This buzzing local behind Piazza San Michele since 1960 is easy to spot – come noon look for the crowd packed around two tiny tables inside, spilling out the door or squatting on one of two streetside benches.
Trento's culinary and social epicentre is discreetly housed in a building dating back to the 1200s. Take the stairs down to the formal restaurant, with its glassed-in Roman-era cellar, for degustation dining.
On a working farm where cows are raised and asparagus is grown, the owners also offer up fine local cooking with only the freshest in-season ingredients – this is a real rural eating experience. Booking ahead is compulsory The menu changes often but you might, if you're lucky, be offered a strawberry risotto. Mains are mostly from the farm's own meat stocks.