Restaurants

Forty-yolk tajarin, Fassona beef and an exceptional Langhe cellar make Osteria dell’Arco one of Alba’s most convincing traditional tables.

Culatello, hot torta fritta, fresh tortelli and pork braised in Lambrusco define this lively Parma osteria in Piazza Ghiaia.

Fresh vongole, truffle pasta and daily ravioli define this tiny Italian restaurant tucked into the historic centre of Palma de...

Torta fritta, culatello, handmade tortelli and stuffed veal keep old Parma cooking alive inside this historic city-centre trattoria

Soft Neapolitan dough, burrata, mortadella and spicy Italian salami meet a blazing copper oven at Miedziany Piec in Jastrzębie-Zdrój

Steamed chicken dumplings, fried momos and a dangerously rich cheese sauce make Chào Momo one of Da Nang’s most focused...

Raw shellfish, mussels, seafood pasta and fried calamari reach the table just metres from the Adriatic at this historic Molfetta fish restaurant

Saffron, porcini, Montepulciano and citrus transform risotto inside this tiny vaulted restaurant in the mountain village of Rovere, Abruzzo

Perch, pike, trout and handmade pasta reach the table beside Lago del Turano, beneath the medieval village of Castel di...

Stone arches, local fish, troccoli with mussels and Puglian wine give Antiche Mura real substance in the heart of Polignano...