PLAN YOUR TRIP

Italy Restaurant Reviews

Locals say they have "one foot in the fishing boat, one in the vineyard"—and a fortunate stance it is, as you can count on... (more)

Everything in Alto Adige (and, to a lesser extent, Trentino as well) has more than a tinge of the Teutonic—and the food... (more)

Italians rarely agree about anything, but most would say that the best food in the country is in Emilia-Romagna. Tortellini, fettucine... (more)

Florence's popularity with tourists means that, unfortunately, there's a higher percentage of mediocre restaurants here than you'll... (more)

Liguria's cooking might surprise you; it does employ all sorts of seafood—especially anchovies, sea bass, squid, and octopus—but... (more)

Southern cuisine is hearty and healthful, based around homemade pastas and cheeses, fresh vegetables, seafood, and olive oil... (more)

Lombardy may well offer Italy's most varied cuisine. Local cooking is influenced by the neighboring regions of the north; foreign... (more)

Think of Neapolitan food and you conjure up pasta, pizza, and tomatoes. The stereotype barely scratches the surface of what's... (more)

In Piedmont and Valle d'Aosta you will find rustic specialties from farmhouse hearths, fine cuisine with a French accent, and... (more)

In Rome, simple yet joyously traditional cuisine reigns. Most chefs prefer to follow the mantra of freshness over fuss, simplicity... (more)

Sicilian cuisine is one of the oldest in existence, with records of cooking competitions dating to 600 BC. Food in Sicily today... (more)

The influence of the ancient Etruscans—who favored the use of fresh herbs—is still felt in Tuscan cuisine three millennia... (more)

Central Italy is mountainous, and its food is hearty and straightforward, with a stick-to-the-ribs quality that sees hardworking... (more)

With the decisive seasonal changes of the Venetian Arc, it's little wonder that many restaurants shun printed menus. Elements... (more)

The catchword in Venice, at both fancy restaurants and holes-in-the-wall, is fish, often at its tastiest when it looks like nothing... (more)