Restaurants in Italy are not all good,
and like any
country, you need to live in an area to know where the better places
are to eat. When you travel to Italy you need to find the best Italian
restaurants in a hurry. Through personal recommendations by other
travellers your problems are solved.
The places recommended here are by
people who have personally eaten in them, and have no reason to promote
them other than the fact that they have had a good meal there, and the
experience was good.
We also realize that sometimes you go
a good restaurant and the food and service is not what you expected.
This could be for a number of different reasons; a new chef, a new
manager, untrained staff, or just because what one person likes is not
what someone else may find to their satisfaction.
We hope you take these into
consideration when reading the reviews on Italy's restaurants.
And if you have a favourite place that
you would like to recommend, please feel free.
10 Italian Restaurants for Fine Dining. These restaurants are
not cheap but they serve food of an excellent quality that one would
equate to that of Michelin chef status.
restaurant reviews and recommendations have divided the
regions up into:
- Restaurants in Chianti, Tuscany
- Restaurants in the Casentino Valley, Tuscany
See our page on Tuscan
recommending restaurants in Tuscany. These restaurants have been
sanctioned by the Vetrina Toscana body as serving traditional food
using traditional ingredients of high quality.
check that the restaurant that you are writing about falls under one of
these regions. The first region we have here is for Northern Italy. The
others can be found by following the links below.
(Ristoranti, Trattorie) are frequented between 11:00 a.m. and 2:00 p.m.
for luncheon (pranzo) and between 6.30 and 8.30 p.m. for
Al Fresco at a Restaurant in the Chianti Region of Italy
Italian Eating Customs:
Italians rarely have breakfast (colazione
Instead they have a cup of cappuchino and eat a brioche or a
cornetto or some other pastry while stading up at a coffee shop.
Lunch is their main meal of the day consisting of antipasto
then the primo
which is either a rice or pasta dish, followed by
which is either a meat of fish dish accompanied by
either a salad or vegetables. This is sometimes followed by dolci
dessert, and a coffee.
Supper, or cena
is a more simple affair, with families having
soup or cold cuts left over from lunch with a salad.
Meals in restaurants
are usually served alia carta
at moderate prices; tourist menus are not
customary except in a few restaurants largely frequented by foreigners
and are, in general, not recommended. When there is no menu the waiter
(cameriere) will recite the list of dishes.
After the meal, ask for the bill (which should be carefully
scrutiuized) with the words 'il
conto, per favore'. The waiter will expect a small tip of the total
This is a list of the ordinary dishes at the Italian
Rice cooked in a broth
Meat & Fish:
cutlet of meat often crumbed
Soup and Starters:
insalata di mare
minestrina in brodo
prosciutto e melone
very fine slices of raw beef
salad of sliced tomatoes with mozzarella and basil
pasta in a broth
deep fried olives, usually stuffed with chicken livers
cured ham with melon
stuffed, oven-baked vegetables
eggs in a broth
meat sauce like a bolognese sauce
tomatoes with chilli
egg, bacon, garlic and cream
tomatoes and bacon
tomates and basil
cream, prosciutto and sometimes peas
basil, garlic , olive oil and pine nuts
clams, garlic, olive oil, sometimes with tomatoes
frutti di mare
tomatoes, mozzarella, olives, prosciutto, mushrooms and artichokes
tomatoes, mozzarella and mushrooms
tomatoes, mozzarella and oregano
tomatoes and anchovies
tomatoes, mozzarella and onions
with four types of cheese
same as capricciosa but sometimes with egg
tomatoes, mozzarella, mixed vegetables
is very regional. Below are some of the best dishes to taste in
restaurants in Italy when you are travelling in the North of the
These are dumplings that can be found on the menus of restaurants in
the Dolomites and Trentino. They are made from stale bread and usually
speck, although the speck can be substituted with spinach, mushrooms or
cheese etc. They are boiled in a broth and served together.
IN BAGNA CAUDA: The literal translation of bagna
is "hot sauce" and you will find this in Piedmont and Valle d' Aosta.
It is a dipping sauce made from anchovies, thistles, garlic, olive oil
A typical dish of Bologna where you have a cutlet, usually pork which
is covered with cheese and a slice of ham and then finally covered
totally with breadcrumbs and pan fried. Some may know this dish
elsewhere as Wiener Schnitzel.
RISOTTO ALLA MILANESE: A dish from
Lombardy which is a rice dish with saffron and made to accompany
A well-known dessert from Venice made from marscapone, biscuits, kahlua
or amaretto and strong black coffee.