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Italy
Checchino dal 1887
No type of food may be as well loved by Americans as Italian food, and there is no finer place to experience Roman cuisine than at Checchino. The restaurant, which will celebrate the 120th year as a family-run restaurant in 2007, celebrates the soul of Roman food. Originally, Checchino, which was located near the slaughterhouses of Rome, served dishes that celebrated the “fifth quarter” of the animal, the lesser cuts that were given to slaughterhouse workers as a form of payment. Today, while the menu still offers authentic preparations of these cuts of meat, they also offer robust pasta dishes and fish prepared “alla Romana,” in the Roman style.
Checchino dal 1887, Via di Monte Testaccio, 30 00153 Rome, 65743816, www.checchino-dal-1887.com
La Gatta Mangiona
There’s a lot of exceptional pizza in the world, but in Rome smart diners craving a slice will follow the locals to La Gatta Mangiona, “the glutton cat,” located in the Monteverde neighborhood. In the casual, welcoming space you can feast on pies topped with decidedly roman ingredients—artichokes, caciocavallo cheese, extra virgin olive oil—atop a crust that is a cross between a crisp Neapolitan crust and the thicker, breadier Roman variety. A happy compromise.
La Gatta Mangiona, via F. Ozanam, 30, Monteverde Nuovo, Rome, 06 534 67 02
Le Calandre
At Le Calandre, near the center of historic Padua, 26-year-old chef Massimilliano Aljamo riffs on regional Italian. His saffron risotto is dusted with licorice powder and gorgonzola appears in the form of ice cream, surrounded by prunes. Massimilliano also showcases fresh ingredients: buffalo mozzarella, first of the season asparagus, and meringues topped with first-of-the-season wild strawberries and a splash of Lambrusco. The bakery next door, run by Aljamo’s mother, Rita, also makes excellent breads and pastries, including panettone at Christmas.
Ristorante Le Calandre, via Liguria 1, 35030 Sarmeola di Rubano, Padua, 049 630303, www.calandre.com
Cracco-Peck
Locals and visitors alike love Peck, Milan’s famous food hall, and for good reason. The shelves are stocked with Italian delicacies and the cheese selection is mind-boggling. It makes sense, then, that Cracco-Peck, Peck’s restaurant, is equally beloved. The modern, stylish dining room turns out spectacular Milanese food, including superb breaded veal and a “steam-cooked” tiramisu that makes you wonder where all the other Italian restaurants have gone wrong.
Cracco-Peck, via Victor Hugo, 4, Milan, 02 87 67 74, www.peck.it
Enoteca Pinchiorri
Forget about red-checkered table cloths. Forgot about candles stuck into Chianti bottles. Forget about red sauce. Pinchiorri, located in a Renaissance palace in the heart of Florence, serves regionally inspired dishes that complement the 150,000 bottles of wine tucked into the cellar. Diners choose between two set menus, the rustic Tuscan menu or the more sophisticated degustation menu, both of which have six or seven courses. The meal is followed by an outstanding cheese cart featuring local pecorinos and imported cheeses, and washed down with an espresso and a glass of grappa—there are a hundred to choose from on the extensive menu.
Enoteca Pinchiorri,Via Ghibellina, 87, I-50122, Firenze, Italy, 39 055 24 27 77, www.pinchiorri.it
No type of food may be as well loved by Americans as Italian food, and there is no finer place to experience Roman cuisine than at Checchino. The restaurant, which will celebrate the 120th year as a family-run restaurant in 2007, celebrates the soul of Roman food. Originally, Checchino, which was located near the slaughterhouses of Rome, served dishes that celebrated the “fifth quarter” of the animal, the lesser cuts that were given to slaughterhouse workers as a form of payment. Today, while the menu still offers authentic preparations of these cuts of meat, they also offer robust pasta dishes and fish prepared “alla Romana,” in the Roman style.
Checchino dal 1887, Via di Monte Testaccio, 30 00153 Rome, 65743816, www.checchino-dal-1887.com
La Gatta Mangiona
There’s a lot of exceptional pizza in the world, but in Rome smart diners craving a slice will follow the locals to La Gatta Mangiona, “the glutton cat,” located in the Monteverde neighborhood. In the casual, welcoming space you can feast on pies topped with decidedly roman ingredients—artichokes, caciocavallo cheese, extra virgin olive oil—atop a crust that is a cross between a crisp Neapolitan crust and the thicker, breadier Roman variety. A happy compromise.
La Gatta Mangiona, via F. Ozanam, 30, Monteverde Nuovo, Rome, 06 534 67 02
Le Calandre
At Le Calandre, near the center of historic Padua, 26-year-old chef Massimilliano Aljamo riffs on regional Italian. His saffron risotto is dusted with licorice powder and gorgonzola appears in the form of ice cream, surrounded by prunes. Massimilliano also showcases fresh ingredients: buffalo mozzarella, first of the season asparagus, and meringues topped with first-of-the-season wild strawberries and a splash of Lambrusco. The bakery next door, run by Aljamo’s mother, Rita, also makes excellent breads and pastries, including panettone at Christmas.
Ristorante Le Calandre, via Liguria 1, 35030 Sarmeola di Rubano, Padua, 049 630303, www.calandre.com
Cracco-Peck
Locals and visitors alike love Peck, Milan’s famous food hall, and for good reason. The shelves are stocked with Italian delicacies and the cheese selection is mind-boggling. It makes sense, then, that Cracco-Peck, Peck’s restaurant, is equally beloved. The modern, stylish dining room turns out spectacular Milanese food, including superb breaded veal and a “steam-cooked” tiramisu that makes you wonder where all the other Italian restaurants have gone wrong.
Cracco-Peck, via Victor Hugo, 4, Milan, 02 87 67 74, www.peck.it
Enoteca Pinchiorri
Forget about red-checkered table cloths. Forgot about candles stuck into Chianti bottles. Forget about red sauce. Pinchiorri, located in a Renaissance palace in the heart of Florence, serves regionally inspired dishes that complement the 150,000 bottles of wine tucked into the cellar. Diners choose between two set menus, the rustic Tuscan menu or the more sophisticated degustation menu, both of which have six or seven courses. The meal is followed by an outstanding cheese cart featuring local pecorinos and imported cheeses, and washed down with an espresso and a glass of grappa—there are a hundred to choose from on the extensive menu.
Enoteca Pinchiorri,Via Ghibellina, 87, I-50122, Firenze, Italy, 39 055 24 27 77, www.pinchiorri.it
Latest page update: made by Gourmand
, May 17 2006, 1:28 PM EDT
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