Billing itself as "spaghetteria, pizzeria, grigliata, and cafe," this restaurant uses real Italian ingredients. Properly aged Parmigiano cheese and prosciutto from Parma give authenticity to the 40 types of wood-oven pizzas. Tender tuna or salmon carpaccios are tasty starters. Risottos are the chef's specialty; a nutty, brown, three-mushroom version is cooked perfectly al dente and flavored with truffle oil—rare in these parts.
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