Restaurants in Italy
Well-crafted dishes like house-made gnocchi with baby calamari and spider crab.
Pick up porchetta at this market stall.
A lively restaurant in a brick cellar in the town center. Try the creamy scrambled eggs with grated truffles.
Located in the village of Ponteromito and operating since 1908, this restaurant serves traditional, regional dishes. Homemade pasta dishes, like ricotta-stuffed ravioli topped with a walnut and mushroom sauce, are specialties.
A five-minute drive north of Lucca is the glass- walled dining room at the Michelin-starred Ristorante La Mora. With just 10 tables, the low-key restaurant is disturbed only occasionally by the faint roar of a passing train.
Throughout the Campania region of southern Italy, the Fischetti family is famous for their restaurant in Vallesaccarda Avellino, which for three generations has served Irpinian dishes like ricotta ravioli in walnut sauce, fusilli with artichokes and lamb meatballs, and rabbit in spicy tomato sauc
Positano’s most stylish bar and restaurant serves freshly made, regionally sourced dishes—like fried ravioli with ricotta and mozzarella on a bed of fresh tomatoes—in a slick interior with floor cushions and a softly lit courtyard.