Sublime

I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef

locals for typical, cheap home-cooking in a hash-slingin’ Mel’s-diner atmosphere. This place is a high-energy winner...you know it’s going to be good as soon as you step in. Sit in the rollicking interior, or out on an atmospheric tight lane. Arrive early or reserve in advance (€7-8 pastas, €10-12 secondi, daily 12:00-15:00 & 19:30-22:30,

hidden in an alley deep in the heart of the old town, where Papa Ettore creates imaginative seafood dishes using the day’s catch and freshly made pasta. Ilaria and her partner Michele serve up delicate and savory gnocchi (tiny potato dumplings) with crab sauce, tender ravioli stuffed with fresh fish, and pear-and-cheese pasta. There’s nothing prete

three fundamental principles: maximize flavor, manipulate texture, and season confidently.

Trattoria al Pompiere, which has a commitment to regional traditions, is bigger, with formal waiters weaving among its tight tables and walls plastered with photos of big shots from the area. This bustling place is a favorite of local foodies. Marco and his gang serve gourmet meats and cheeses as antipasti from their larger-than-life back counter,