Restaurants in Italy
Mozzarella aficionados need look no further than the corner of Via Mercato and Via Fiori Chiari in the Brera district.
The ricciola, a fish similar to pompano, is topped with wafer-thin potatoes soaked in olive oil, ringed by olives, then baked in a very hot oven.
You could eat breakfast at this historic, aristocratic landmark every day for three months and never have the same pastry twice. Like all Italians, the Parmesans like their cornetti filled with just a scraping of preserves.
Sozzani’s favorite restaurant is housed in a 500-year-old palazzo and serves the town’s best tortelli di zucca (pumpkin ravioli).
White candles illuminate the communal wooden tables at the family-run L’Enoteca Marcucci, a lively wine bar and restaurant. Michele Marcucci plies wines from his 2,000 label–strong cellar, while his father, Giuseppe, grills butter-soft Tuscan beefsteaks.