Fodor's Expert Review Fiaschetteria Pistoia

Not all the grappa in this charming, diminutive Italian restaurant will help you pronounce its name, but you won't care once you tuck into the fabulous pasta dishes made in the open kitchen. The menu's focus is on Tuscany with a few nods south to Rome. The pappardelle al ragù is rich and satisfying. Same for the tagliolini laced with sea urchin. But for first timers and twenty-first timers, it's impossible to pass up the cacio e pepe, a simple, gooey, cheesy Roman pasta dish that tastes like it just magically materialized from the Eternal City.