The Best Places to Eat and Drink in Italy

A family-run pizzeria tucked into the historic center of Martina Franca, where the dough is Neapolitan but the toppings take a creative turn, anchovies with mint and powdered licorice being the kind of combination that sounds like a dare until it lands. The room is small and cozy, the service attentive without hovering. A solid wine and beer list, plus cocktails if the mood calls for it.

A pizza spot on Florence's residential fringe where the dough gets a proper long rise and the topping combinations wander confidently past tradition into stranger territory. Fried starters keep the table busy while you wait. The room is relaxed, the staff unhurried, and the outdoor seating fills up with families and small dogs, which are apparently welcome here. Reservations are required even for takeout, which tells you something about the regulars.

A Neapolitan pizza spot outside the city where finding a parking spot is, refreshingly, not a crisis. The room is modern and kept with care, and the menu runs from traditional pies to more contemporary takes, with the appetizers, a classic frittata among them, holding their own alongside the main event. The staff moves fast and seems to mean it. Named among Italy's excellent pizzerias by 50 Top Pizza.

A Neapolitan-style pizzeria tucked beside the church of San Frediano, where the dough is famously light and the toppings pull from Campanian suppliers alongside Tuscan growers just down the road. The room goes rustic with a modern edge, the service moves fast without feeling rushed, and the fried starters are worth ordering before anyone even looks at the pizza list. Listed among 50 Top Pizza Italy's Excellent Pizzerias.

A Neapolitan-tradition pizzeria in Acerra where the fried starters arrive perfectly crisp and greaseless, which sets the tone nicely. Round pies come in classic and cartwheel sizes, the dough old-school, the toppings built from fresh ingredients. The room is cozy and familiar, the kind of place where the warmth of the service feels less like policy and more like the town itself. Expect a wait at peak hours, and plan to stay for it.

The "doppio crunch," a closed, crunchy pizza that lands somewhere between a pie and a gourmet sandwich, gives you a sense of where this pizzeria's head is at. The menu moves across classic rounds, padellino, and pala, with tasting notes built in to help you match format to topping. Fried starters and a thoughtful wine list fill the gaps. The room is bright and minimal, the welcome family-warm, and the village address requires actual intention to find.

A pizza spot in Dro where the covered veranda fills up fast and the garden takes over in summer. The dough gets a long, slow rise, which gives the crust that slightly blistered, fragrant quality worth noticing. The menu runs from straightforward marinara to more composed pies built around Southern Italian flavors. Grilled dishes round things out for anyone at the table who's made other plans.

A pizza spot tucked under ancient arcades along the old commercial port of Imperia, where the outdoor tables in summer sit close enough to the moored fishing boats that you can hear them creak. The chef fires pies in a wood-burning oven using olive wood, which does something quiet and specific to the crust. In warmer months, the menu leans into whatever the local area is producing.

The wine cellar here could embarrass a proper restaurant, which tells you a lot about a pizza place. Prego is a sit-down pizzeria where stone-ground flour keeps the dough light and the pairings lean on a nutritionist's input, an unusual touch. Craft beer shows up, but wine is the real thread running through the meal. Desserts nod to Campania, so save room. It's on the 50 Top Pizza Italy Excellent Pizzerias list.

A Calabrian pizzeria with a menu long enough to cause genuine indecision, from fried starters to montanarine to a full regional dessert spread. The Neapolitan-style pies are contemporary and well-leavened, with one named for the local tuna company Callipo, which is either charming regionalism or great marketing, probably both. Courteous service, easy parking nearby, and bookings taken via WhatsApp if that tells you anything about the vibe.

The balance between crust and topping is the house obsession at this Neapolitan-style pizzeria in Cava de' Tirreni, where the chef draws on Cilento roots and Slow Food ingredients to keep things grounded. Two open ovens anchor the modern dining room, one dedicated to gluten-free pies. The fried starters are light and confident rather than heavy. A lively drinks list and attentive service round out what is a neighborhood spot that takes the work seriously.

Maradona watches over every table from the mural, which tells you exactly what kind of place this is before you've sat down. It's a Neapolitan pizza and trattoria spot near Sempione that leans hard into the folklore, fried dough, calzones, and Campania cooking included. On weekends the room tips into dinner-show territory with music and dancing. The pizza dough is notably light and airy, which is the thing people come back for.

A contemporary pizzeria on the edge of Molfetta where every pizza has a music-themed name and the dough has been fermenting for at least 48 hours before it gets anywhere near you. The chef's toppings lean creative, pulling in textures like crumbled cereal taralli for crunch, and a full kitchen menu rounds things out. The room is modern and informal, the service attentive, and the prices land honestly for what's on the plate.

The name comes from the fifteen curves of the Mugello Circuit just up the road, and the menu follows the theme with more charm than gimmick. This pizzeria serves contemporary Neapolitan pies at dinner, with ingredients sourced from small Italian producers and pairings that treat the pizza as a full dish rather than a vehicle for toppings. Lunchtimes bring Roman-style pizza al taglio. The room runs fast and friendly, the way a place near a racetrack probably should.

On the outskirts of Perugia, this spacious pizzeria draws locals who come as much for the room as the round stuff. The menu runs from starters through traditional pies to the small pan-baked tegamino style, all made with sourced ingredients. Service moves at the kind of pace that doesn't make you feel processed. 50 Top Pizza lists it among Italy's excellent pizzerias, which in pizza terms is saying something.

Renato Bosco has spent years classifying pizza the way a scientist classifies species, and the menu reflects it: named doughs, named leavening styles, named formats, each doing something slightly different from the last. This is a pizza restaurant where tasting menus are genuinely how you're meant to eat, moving through pan, focaccia, and airy eight-slice rounds before landing on a round Tonda with a proper cornicione.

A contemporary pizzeria in Policoro where the dough comes in three versions, classic, hemp, or charcoal, and the choice genuinely changes the meal. The crusts run airy and light, built to carry toppings without competing with them. When the weather cooperates, tables move outside to a small garden that makes the whole thing feel less like dinner and more like an occasion someone planned.

A hilltop village in the Marche hills is a slightly unexpected place to find a pizzeria with this much ambition, but here we are. The crust splits the difference between Neapolitan and Roman, slightly raised and satisfyingly crispy, and the toppings swing from classic to creative without losing the plot. The fried pizzas hold their crunch, and the whole room runs with the kind of warmth that makes the drive up feel like a reasonable idea.

A contemporary pizza spot just off the Salerno-Reggio Calabria highway, Robertino Cupo makes the case that pizza is a form of regional identity. The dough is high-hydration with biga, the crust slightly pronounced, and the toppings lean into local tradition without letting them overwhelm the base. The fried menu and a potato-focused section celebrate the Alburni hills. A spacious, well-kept room with a new outdoor terrace that handles aperitifs and small events.

The format here splits between slices and full sharing courses built for the whole table, which gives this Salò-area pizza spot an easy, convivial feel that leans more Brooklyn than Brescia. The doughs are light and airy without being fussy about it, and the toppings are restrained enough that you actually taste them. The room goes industrial and bright. The Bufalina is the one regulars tend to point at.

A deli and bakery that grew a gazebo and became a pizzeria, which is an origin story that explains the room. Sit-down pizza spot on the outskirts of Brindisi, leaning modern rather than Neapolitan classic, with a menu that wanders into broader Italian territory. The wine and beer lists are taken seriously. Charcuterie shows up, though nothing too artisanal. Staff are easygoing, the vibe is low-key, and the cash register has been known to have its own ideas.

A contemporary pizza spot in Termoli where the dough holds its own even when the room is packed on a summer Friday. The menu leans into local ingredients without making every pie feel like a manifesto, and the pairings read as considered rather than clever. Service keeps its composure when fully booked, which in this coastal town is saying something. Listed in 50 Top Pizza Italy's Excellent Pizzerias.

A lakeside pizzeria on the shores of Lake Garda, Rustichel pairs Neapolitan-style pies with a view that does most of the decorating. The pizzas lean into quality ingredients, and the fried pizzini make a strong case for starting before you start. Grilled pizza rounds out the options for anyone feeling experimental. The wine list runs deep, which for a pizza spot is a pleasant surprise.

School benches instead of chairs are the first clue that Sa Scolla is taking its name seriously. This casual Cagliari pizzeria grew out of a cooking academy, and the kitchen shows it: toppings lean on high-quality local ingredients with combinations that sound odd on paper and work on the plate. The menu runs wider than pizza alone, pulling from traditional Sardinian cooking. The staff moves fast without losing warmth, which is harder than it looks.

The dining room at this Tramonti pizzeria looks like someone's nonna never quite got around to redecorating, and that's entirely the point. It's an old-school pizza house serving the local "Tramontine" style, made with heritage grains and offered round or fried. The pizza runs light and easy, the service is genuinely warm rather than performatively so, and the Amalfi Coast outside the window does the rest of the decorating.

Murals of Totò by artist Andrea Petrone line the walls of this Neapolitan pizzeria near the old university quarter, so there's a kind of art-house energy to eating your margherita. The fried starters, especially the zucchini flowers, are worth ordering before the pizza arrives. Pies run generous and the dough gets the high heat it needs. Staff are warm without being theatrical about it, which in this part of Naples is its own small achievement.

A pizzeria on the corner of a handsome old building along Gioiosa Ionica's main street, with a modern interior that still feels relaxed rather than designed. The dough is the whole story here: contemporary Neapolitan style, reliably well-leavened, with traditional options alongside enough variety that no one at the table is left negotiating. Good beer selection, friendly service, and a spot that locals in this Ionian coast town seem to treat as a given.

A pizza parlor inside a 13th-century church, where the vaults overhead and a mural of the Last Supper make the room feel a bit like the holiest slice you'll ever eat. The menu leans into it: pies are named after the twelve apostles. The dough is soft, the ingredients are good, and the setting is the kind of thing people describe in hushed tones before immediately ordering another round.

Stone rooms that feel genuinely old sit alongside a glassed-in dining room and a garden made for slow summer evenings, which gives this Conversano pizzeria an unusual range of moods for one address. The sourdough crust runs light, and the team leans on local sourcing with the seriousness of people who've thought about it. Parking is easy, the staff can talk you through the menu, and the beer list has room to grow.

The terrace looks out over the Gulf of Naples, Vesuvius, Sorrento, and the islands, which is a lot to process while deciding between a margherita and a signature pizza developed with the hotel's executive chef. This is a hotel pizzeria done with real intention, the wine list pulling from a serious cellar rather than an afterthought rack. Classic dishes fill the menu alongside the pizzas, and the service reads as polished without being stiff.

Neapolitan pizza planted firmly in Oltrepò Pavese wine country, which is either a bold statement or proof that great dough travels. This is a classic sit-down pizzeria where the chef's obsession runs to certified regional ingredients and long-fermented, easy-on-the-stomach crusts. The room is warm and the service knows the menu cold. A 50 Top Pizza Italy recognition for excellent pizzerias puts it on the map for the pilgrimage crowd.

Roman-style thin and crispy pizza in the mountain town of Rocca di Mezzo, where the Roman tourists apparently follow their dough north on holiday. The name translates roughly to "cruncher," which tells you what to expect from the crust. The chef brings serious kitchen credentials alongside the leavening work, the fried starters each come with their own distinct breading, and the meal ends with maritozzi and brioche. A casual, friendly room that takes its wheat sourcing quietly seriously.

A pizza spot just off the Turin-Savona highway that makes a genuinely compelling case for pulling over. The chef's obsession is dough: multi-cereal, burnt wheat, and contemporary rounds, each with a different chew and personality. The tasting menu exists specifically so you can work through the differences, which is either very serious or very fun depending on how you feel about leavening. The Langa and Cuneo ingredients ground the more globe-trotting toppings nicely.

A pizzeria just outside Agrigento where the menu lists ten versions of margherita alone, which tells you where the priorities lie. The Sorce family runs a casual, friendly room and puts real thought into the dough, offering several styles including a black rice crust and a cereal breadcrumb version. Toppings are generous and considered. It moves a crowd efficiently without feeling like a conveyor belt.

A pizzeria near the Piave River where the dough is the conversation starter. The chef works with Italian type-1 and type-2 flours, offering a few distinct styles, including a high-hydration double-cooked version with a soft, open crumb and a crackly edge. Toppings are seasonal and assembled to order. The room feels young and relaxed, and the beer and wine list is broad enough to give the pizza pairing some thought.

The menu announces that pizza has no owners, no masters, and belongs to the people, which sets the tone immediately. This is a Neapolitan pizza spot, one of three Bologna locations, with classic and creative pies, a short beer list, and traditional southern desserts. Reservations aren't taken, so a wait is part of the deal. There's a small terrace if the noise inside gets to you, and the bill won't get to you either.

Three pizza styles, same weight, all made from a dough that ferments for 48 hours before it sees any heat. Spiazzo is a gourmet pizza spot near the Gasometer in Ostiense, offering the high-crusted Spiazzante, a pan-style padellino, and a Roman flat. The kitchen takes the format seriously enough that choosing between them feels like a small but genuine decision. Outdoor seating softens the industrial neighborhood nicely.

A bright, modern pizzeria on Viale Magna Grecia with big windows and a menu that wanders cheerfully past pizza into burgers, sandwiches, and salads. The crust is thin in the center, soft and airy, with a satisfying crunch at the edge. Toppings lean toward combinations like eggplant parmigiana with buffalo mozzarella, or gorgonzola with caramelized pears. A young, attentive crew keeps things moving. Listed among 50 Top Pizza Italy's Excellent Pizzerias.

A Neapolitan pizza spot in Volla where the crust stays slim and the cornicione knows when to stop. The menu pulls in Campania with a Sicilian detour, so the fried arancina land alongside the pizza, not as an afterthought. The room is spacious and modern, and the family running it treats the place like it matters, which it turns out it does. Listed in 50 Top Pizza Italy's Excellent Pizzerias.

A neighborhood pizzeria in the San Donato area where locals and dedicated pizza people share tables without much fuss. The Neapolitan dough is made with care, the ingredients sourced with the kind of seriousness that tends to go unannounced. A chalkboard lists monthly specials alongside fried options like montanara and calzone, focaccias, and panuozzi. The homemade pastiera is the kind of dessert that makes you stay longer than planned.

Fried starters arrive before the pizza at this old-school Neapolitan pizzeria in Materdei, which is exactly the order things should go. The menu runs on classics, with a marinara that gets a quiet addition of cheese that somehow makes it taste more like itself. Save room for the strips of fried dough with cream, a house signature that regulars treat as non-negotiable. The staff moves fast and means it.

The oven is visible from the dining room, which tells you where the priorities are. Strabordo is a contemporary Neapolitan-style pizzeria sitting at the far edge of Salerno province, practically at the Basilicata border, and the dough shows the soft, airy crust that style demands. Seasonal local ingredients get serious attention, and the fried things, especially the croquettes, are not an afterthought. The room is bright and modern, the kind of place that knows exactly what it is.

The name comes from a Cilento dialect word for homemade tomato extract, which tells you everything about where this pizzeria's loyalties lie. Tomatoes run through the whole menu, from the appetizers to the pies, with the local Cilentana topping hers with cooked sauce and goat cacioricotta. The crust spreads thin and wide, leaning crispy, and lands lighter than it looks. The room is bright and a little colorful, the oven is in plain sight, and the service is warm without being fussy.

Sitting on Campo del Ghetto Nuovo, this pizza restaurant opened recently with a specific idea: fold classic Venetian dishes into the pie. Risi e bisi, cuttlefish in their ink, tiny lagoon shrimp, all reimagined as toppings, which sounds like it shouldn't work until it does. Hundreds of wine bottles line the walls, the list is serious, and the staff actually knows it. A genuinely new concept for Venice, where new concepts are rare.

A pizzeria in the Venetian hinterland where the dough gets lighter every season and the seafood toppings are worth the detour from Venice proper. The beer list is taken as seriously as the pizza, which tells you something about the crowd. Dessert shows up at the end, which sounds obvious until it doesn't, and here it earns its place. A neighborhood spot that keeps quietly raising its own bar.

Thin, light dough that practically disappears is the baseline at this modern Roman pizzeria, where the combinations lean sophisticated and occasionally tip into unexpected, almost exotic territory. The pizza shells served as appetizers, somewhere between tapas and leavened snack, are a fun detour before the main event. The room is colorful and energetic, with a communal counter up front that actually earns its keep. Cocktail pairings on the menu complete the picture.

A pizzeria in Lentini's city center where the dough gets more thought than most places give their entire menu, with three distinct options including a contemporary version built on biga and poolish that comes out smooth and airy. Montanarine, fried pasta, pizzoli, and several takes on the margherita round things out. The room is modern and unhurried, the service young and easy. A solid stop between Siracusa and Catania.

A proper sit-down pizzeria in the Fuorigrotta neighborhood, where the dining room is dressed up enough that you'll notice, and the frittatas come out before the pizza does, crispy and worth ordering. The dough is Neapolitan, lighter than it looks, and the chef has a habit of wandering out to chat with tables, which keeps things from feeling too formal. Ranked on 50 Top Pizza Italy.

A pizzeria in the Agrigento hinterland where the dough itself is the project, offered in classic, steamed, fried, and gluten-free versions through long fermentations the chef takes seriously enough to make a point of. Local oils and Slow Food ingredients anchor the toppings, and the Cuddriruni nods to the regional tradition. The wine and beer list is well put together, and the service is the kind that doesn't make you feel like a table to be turned.

Wood-fired Neapolitan pizza is the draw at Tonda, a casual neighborhood pizzeria in the Montesacro quarter where the dough gets properly long-leavened before it ever sees the oven. The menu wanders beyond the classics into unexpected combinations, and the trapizzini make a strong case as a starter. Cold beer pairs well with all of it, and the staff have clearly been told that a relaxed table is a returning table.

A high-crust sourdough pizza place in the Pomposa neighborhood, where the dough ferments for up to 36 hours before it ever sees a flame. The toppings lean heavily on Modena's pantry, so expect the region's producers to do most of the talking. Wines and beers are well chosen. Skip dessert and order another slice instead; the kitchen seems to know which battle it wants to fight.

A Neapolitan pizza spot on the Civitavecchia waterfront, with harbor views that make waiting for a table feel like a reasonable life choice. The wood-fired oven is front and center, turning out soft, light pies with that tell-tale puffy crust. The lingotto cacio e pepe, fried to a crackly shell, takes a hard left from the pizza menu and lands well. Staff are the kind that notice when your glass is empty.

A pizzeria just off Via Libertà where the dough is soft, well-hydrated, and taken seriously enough that the menu lists seven distinct takes on a Margherita alone. The room is cozy and a bit refined, the kind of place where desserts are made in-house and the chocolate hazelnut truffle suggests someone back there has strong feelings about how the meal should end.

The dough is the point here, and the kitchen knows it. This pizzeria in a small Calabrian town turns out light, carefully fermented crusts in both thin-crispy and contemporary styles, with single-portion options built on studied flour blends. Toppings are restrained and original rather than showy. The fried starters deserve serious attention, and the beer list holds its own. The room is genuinely pleasant and the staff act like they mean it.

A Neapolitan pizzeria that landed in Turin's lively San Salvario neighborhood and didn't bother to adjust the decor, the dialect, or the attitude. The walls are covered in photos from Naples, the menu is short enough to read before your water arrives, and the high-edge pizza comes with a puffy crust that makes a decent argument all on its own. The dough is light, the service is quick and informal, and the bill tends to cause a small pleasant shock.

A contemporary pizzeria near Lecce's center where the drink list is built around the pies, not bolted on as an afterthought. The dough leans on heritage cereals and sits light, and the menu moves between DOP-anchored classics and more modern combinations using creams and marinated raw ingredients. The room is warm and closely set, and the service knows the menu cold.

Scissors come with the pizza at this contemporary Milan pizzeria, which is either charming or alarming depending on how attached you are to tradition. The dough gets serious attention for structure and lift, and the menu runs across traditional, signature, and thin-and-crispy styles. Cocktail pairings are on the menu too, which feels very Milan about it. Listed among 50 Top Pizza Italy's Excellent Pizzerias.

The wine list runs to dozens of Calabrian labels and the draft taps rotate five at a time, which tells you something about how seriously this pizzeria takes the whole meal, not just the dough. Vadolì has been an institution in the province of Cosenza long enough that regulars stop reading the menu, though the toppings keep changing. It ranked 80th on 50 Top Pizza Italy.

A wood-fired Neapolitan pizza spot tucked into a farmhouse off the kind of road you only know if someone told you. The setting is rustic and roomy, the atmosphere unpretentious, and the kitchen keeps the pizza straightforward and honest, the way tradition demands. Weekends fill up fast and the take-out orders never stop, which tells you what the locals think. The fried starters are worth ordering before the pizza arrives.

Frescoed vaults and Liberty wood paneling in a sixteenth-century palazzo: not the usual backdrop for a pizza dinner. This is a pizzeria on Piazza Rondanini, and the wine list skews Michelin-level, which tells you something about how seriously the team takes the whole operation. The room is genuinely grand, which makes the brevity of a pizza meal feel almost rude to the architecture.

Exposed brick walls and Piedmontese furnishings set the scene at this pizzeria tucked between two of Asti's central piazzas. The Neapolitan-style dough gets a northern Italian edit, with seasonal pies built on high-quality local toppings and a cornicione that's airy enough to make you reconsider leaving the crust. Dry-aged meat shares the menu with oven-baked starters, and the wine list pulls from Langhe and Monferrato, as it should.

A Neapolitan-style pizza shop in Siderno where the dough is soft, the cornicione properly charred, and the owner is the kind of person who ends his shift eating with his family in the dining room, which tells you everything. The menu leans into Calabrian touches, including a spicy Locride sauce that earns its place. Gluten-free options are taken seriously here, not treated as an afterthought.

Contemporary Neapolitan pizza in the deep Salento, where the crust is the whole argument: aromatic, soft in the middle, and actually crisp at the base. The team leans hard on local and DOP ingredients, and they've put the same care into a dessert menu that holds its own. The dining room mixes exposed vaults and terracotta floors with modern touches, a combination still finding its footing, but the pizza makes you stop noticing fairly quickly.

A pizzeria set inside an old city wall in Empoli, where someone thought to pair stone arches with sleek modern decor and somehow it works. The menu runs from well-executed Neapolitan classics to bolder, less predictable combinations, with the same attention given to the traditional appetizers. The staff know the menu well enough to walk you through it without making you feel like you need to.

The entrance is through a gas station, which either kills the mood or sets it perfectly. Inside, WIP opens into a spacious, lively pizzeria in Nocera Inferiore with a menu that covers more ground than most: classic rounds, pan pizzas, and a double-cooked style, fried then baked. Fried sides, salads, and sandwiches round things out, and the desserts, including panettone with ice cream, are a genuine afterthought worth having.

A sprawling pizza spot where the dough changes before you've settled on a favorite, because the kitchen is always mid-experiment. The mix of flours and hydration levels shifts with the seasons, so the menu runs from timeless classics to stuffed calzones to high-hydration variations that feel like a different argument for what pizza can be. The room is big and popular in the way a place gets when the neighborhood has actually adopted it. Ranked among 50 Top Pizza Italy.

This is a Roman bakery where the pizza comes out of the oven by the tray and gets cut to order with scissors, sold by weight, so you point and hope your estimate holds up. Expect a counter scrum of locals and visitors elbowing toward the pizza rossa, the potato pizza, and supplì. The ciambelline are made for dunking in wine or coffee, a morning habit nobody here will judge. Cash is fine, patience is better.

Capo Boi is an upscale Sardinian-leaning seafood restaurant in Parioli, one of Rome's more polished neighborhoods, though the mood runs closer to a dinner party than a tasting menu. Crackly pane carasau arrives under shaved bottarga, raw platters crowd the tables, and salt-baked fish gets lit on fire at the table by a waiter who takes the job seriously. Bring a big group and some appetite. It's on The Infatuation's list of Rome's best restaurants.

Da Dante is a Roman trattoria that dresses like a fancy one, with white tablecloths and waiters in starched button-downs, then loses the act the moment a soccer match starts. The staff react to every play with full-throated commentary, which is a good sign about the kitchen's mood. Seafood is the strong suit, especially the clam spaghetti, and you'll want bread on hand to finish the oil. The Infatuation lists it among Rome's best.

You'll spot the fridge of enormous Florentine steaks before you spot your table, which is Dal Toscano's way of setting expectations. It's a Tuscan trattoria near the Vatican, and the pasta turns out to be a serious sideline: silky fettuccine in a pale ragù, chewy pici with garlic the size of a fist. A kilo of bistecca and a carafe of Chianti are what the room is clearly built around.

Dar Filettaro is a tiny, no-frills spot just off Campo de' Fiori that fries salted cod and not much else worth mentioning. Order the baccalà and a plate of puntarelle, the anchovy-dressed chicory that keeps the fish from feeling like a dare. The tables outside face a slightly leaning church, which is more than most of the neighborhood's aperitivo hawkers can offer in the way of scenery. It made The Infatuation's list of Rome's best.

This is a white-tablecloth Roman trattoria where the waiters are dressed better than most of the diners, a tradition that appears to be non-negotiable. The ham gets sliced off the bone to order and the mozzarella arrives daily from Campania. Order the gricia, or tortellini in brodo once it turns cold. It sits across from the Opera House, so locals fill it with business dinners, date nights, and family tables the size of a small orchestra.

Pecorino is a white-tablecloth Italian restaurant that feels like Sunday lunch at a cousin's house, complete with framed photos of relatives nobody can identify. The waiters wear crisp white shirts and have clearly been on the floor since adolescence, which explains the sarcasm and the firm opinions about what you're ordering. Portions are generous and nobody rushes you through the carbonara, so plan on staying a while.

Rocco is a Roman trattoria with starched tablecloths and polished terrazzo floors, though nobody's stiff about any of it. The menu lives on a chalkboard in elegant cursive and gets rewritten daily, and the cacio e pepe shows up with spaghetti cooked exactly as long as it should be. There's one dinner seating, and the room is the kind where a former president or a film director might be at the next table, eating like a regular.

This Sicilian trattoria in Prati dresses its dining room like a Palermo market, with painted ceramic heads on the walls and the day's catch laid out on display. You get the produce, the fried things, and the smoky ricotta, minus someone shouting prices at you in dialect. Dinner ends with granita and a warm brioche, the kind of dessert you swear you have no room for and then finish before anyone else.

This is a white-tablecloth trattoria out on Via Flaminia, where the meal opens with a wooden tray of salami roughly the size of a toddler, delivered with a knife and a glove so you can carve your own. The pastas include a gricia with asparagus and a deconstructed amatriciana, and the suckling pig comes in crackling skin. Antique art on the walls, no tour groups with flags in sight, and nobody will rush you off the premises.

Checkered tablecloths, a chalkboard of specials, and a line out the door that behaves like a second dining room, at a Roman trattoria on the quieter side of Trastevere. People wait with spritzes and swap theories on whether gelato counts as breakfast, which sounds like a tourist trap and somehow isn't. Expect carbonara, tiramisu with a Nutella cameo, and prices that won't ask for a jacket. It's on The Infatuation's list of Rome's best.

The sandwiches here are named for members of the family, and the bread comes from Roscioli, which tells you almost everything about how seriously this small Yemeni-Ethiopian street food spot takes the details. A mother and her daughters run it out of a quiet Monteverde side street, and the cooking goes exactly as it would at home: sambusas, spiced rice with beef stew, and savory mutabbaq pastry folded with egg and coriander.

Ragu-stuffed arancini the size of a small fist are the opening argument at this Sicilian street food spot in the heart of Florence. The menu runs through slabs of Sicilian pizza, granita, cannoli, and a Bronte pistachio gelato that Florentines quietly argue about. The chef behind it has since built out a small empire along the river and beyond, but this is where the obsession is most concentrated.

A bar with no kitchen and a small oven doing the heavy lifting, Bicchierino pulls off something quietly remarkable in the Giambellino neighborhood. The six-seat bar is usually buried in fresh flowers, and the handful of tables fills fast, so book ahead. Natural wines from France, Italy, and Spain anchor the list, with bottles available to take away. The food, given the constraints, reads like a flex: horse tartare, artichokes with preserved lemon, a roast beef sandwich with anchovy mayo.

The toppings change by the hour at Gabriele Bonci's pizza al taglio shop near the Vatican Museums, which means the regulars learn to read the trays fast and order without hesitating. Cold-fermented dough, biodynamic produce, and a rotating cast of what's good today; the potato-mozzarella is a near-constant if you need an anchor. There's some seating inside now after a renovation, though the built-in counters out front are still where the action is.

A basement wine cellar a stone's throw from the Ponte Vecchio, Buca Dell'Orafo is one of the last old-school trattorias holding down the historic center. The menu reads like a Florentine time capsule: ribollita, panzanella, bistecca, braised veal in tomato sauce. Service can be uneven, but the room has the kind of unhurried, candlelit gravity that makes you order another glass and stop worrying about it.

The name translates to "there's pasta, and pasta," which tells you exactly where the menu's priorities lie. This kosher counter spot near Stazione Trastevere does Roman Jewish cooking: fried artichokes, battered cod, that quietly brilliant anchovy and frisée casserole. You order at the counter, eat in or take away, and can pick up fresh pasta to finish at home. It's a neighborhood joint that happens to hold a whole culinary tradition.

A working microwinery inside Milan's city limits that makes its own bottles rather than just selling other people's. The team draws grapes from Oltrepò Pavese, Valpolicella, and the slopes of Etna, then ages them in steel, amphorae, and wood. Charcuterie boards loaded with Lombard cheeses and salumi, plus cicchetti, cover the aperitivo side. Come for a glass; end up staying through dinner.

You have to ring a doorbell to get in, which sets the tone nicely for this old-school Roman trattoria near Campo dei Fiori. The team behind Cesare al Casaletto took over after the beloved predecessor closed, keeping the tiled floors, midcentury furniture, and a tight menu that still features the previous owner's pan-fried meatballs. It's the kind of place that resists the urge to reinvent itself, which is exactly the point.

A Florentine trattoria that styles itself a "culinary club," with Tuscan cooking as the anchor and regional specialties from across Italy filling out the menu. The chef chases obscure ingredients and small producers, including one aging cheese in Etruscan-era caves, which is exactly the kind of detail that makes nonna's kitchen feel like an adventure. The beef croquettes and the potato-filled tortelli are the things people come back for.

The espresso machine lives in what appears to be a closet, but the coffee coming out of it is from Cafe Piansa, one of Florence's serious craft roasters. This is a tiny, ornate pastry shop on Piazza Beccaria, decorated like a miniature ballroom in old-school teal with ceramic and glassware that means business. The team sources Valrhona cacao and wild strawberries from local markets, and the cornetto-and-cappuccino crowd fills the few curb tables early.

A wine bar tucked into a quiet corner of Florence that you'll walk past twice before you find it. Enoteca Bellini keeps things humble: meat and cheese plates, crostini, anchovy toasts, and a Champagne fridge that gets more use than you'd expect. The person running the room has a gift for matching wines to whoever's in front of her, which makes leaving a longer project than planned.

A sleek wine bar from the team behind Pitti Gola e Cantina, de'Giusti leans hard into Piedmont and Tuscany, meaning the list runs red and serious rather than fashionable. Antipasti hold their own, with chicken liver pâté, carpaccio, and a ricotta flan keeping the table busy between bottles. The food is refined enough that staying for a full meal feels natural, if not inevitable.

A natural wine bar and bistro in the Oltrarno where the sibling team behind it spent years earning Florence's trust before opening a place of their own. The wine list leans French and Italian, the food leans seriously good, and the charcuterie and cheese come from Slow Food producers. Handmade pasta, flaky quiche, whipped salt cod on toasted brioche: the menu moves with the seasons and never tries too hard.

A working vegetable garden fills the back of this canal-side restaurant on the quieter southern stretch of the Naviglio Pavese, where Milan loses its edge. The weekly tasting menu follows whatever the garden and season allow, shaped by a chef who grew up moving between France, the U.K., and the U.S. The crowd leans linen-and-natural-wine, which fits the radical-chic mood perfectly and without apparent irony.