• Ottava Nota (Palermo): Palermo’s old Arab quarter, the Kalsa, buzzes these days, especially at this sleek restaurant with its creative spin on Sicilian cuisine. Ingredients come straight from the city’s famous produce markets.

  • Trattoria dal Biassanot (Bologna): Just about every restaurant in Bologna lays claim to the original sauce alla bolognese, but many connoisseurs agree this is the best. Under wood beams, you can sample light-as-a-feather pastas, then mop the plate clean with their home-baked bread.

  • Taverna San Giuseppe (Siena): A long brick-vaulted room from the 12th century is the atmospheric setting for hand-rolled pici with a ragù of cinghiale (wild boar), ricotta-filled gnudi, and other expert takes on Tuscan comfort food. It’s a place many travelers long remember. 

  • Ai Artisti (Venice): Venice’s culinary rep is founded on the quality of the catch at its famous fish market. At Ai Artisti, both primi and secondi feature the freshest fish from the lagoon and farther afield. 

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.