Italian
Spaghetti and meatballs, baked ziti, carbonara done the Roman way and garlic bread with everything: red-sauce joints, quick pasta bars and trattorias that take their time. Every restaurant here is fictional: nothing is charged and nothing is delivered.
AurelioPremium restaurantPiedmontese fine dining: forty-yolk tajarin, white truffle in season and agnolotti pinched by hand.
Sfoglia & Co.Modern fresh pasta bar: sheets rolled in the window all day, short menu, sauces that change with the market.
Osteria FumoTuscan osteria with a wood grill: wild boar ragù, broad pappardelle and bistecca smoke drifting into everything.
Sicilia MiaSicilian family table: eggplant, capers, pistachios and saffron, and pasta that tastes of the island sun.
Trattoria GiuliaRoman trattoria: the four pastas of Rome done by the book, guanciale, pecorino and plenty of black pepper.
Bottega VerdeLigurian kitchen, vegetable-forward: basil pesto pounded in a mortar, gnocchi and filled pasta with ricotta.
Casa BianchiNorthern home cooking from Emilia: hand-rolled egg pasta, slow ragù and cappelletti floating in broth.
Casa LunettaPremium restaurantModern Italian from a chef who cooked in Venice: lagoon seafood, squid ink and a tasting-menu precision.
Il PescatoreCoastal southern Italian: clams, mussels and squid ink, pasta cooked the way the fishing towns do it.
Mama Lucia's Red SauceItalian-American red-sauce joint: big plates, Sunday gravy every day and garlic bread with everything.
Pronto Pasta BarQuick pasta counter: pick a shape and a sauce, out of the pan and into the box in under five minutes.