Rome Restaurants
La Taverna dei Fori Imperiali
La Taverna dei Fori Imperiali, is a local sober in the center of Rome from about 8 years and managed a family business, where tradition and passion for cooking, have continued for four generations. Alessio chef and owner of the Tavern offers the best Roman cuisine, combined with new dishes that are expertly prepared with passion.
Its dishes range from traditional Roman pasta dishes, and others, such as Carbonara, sophisticated main courses of meat or fish, prepared with fresh ingredients and seasonal Abina a tasty and varied contours.
Its dishes range from traditional Roman pasta dishes, and others, such as Carbonara, sophisticated main courses of meat or fish, prepared with fresh ingredients and seasonal Abina a tasty and varied contours.
La Matriciana
It is cooked everywhere and imitated by many, but the original “amatriciana” was born in Amatrice. And it was just from this village in the Northern part of the Lazio region that one day, back in 1870, a very brave woman left. She arrived with her bundle – “mappatella” in Italian – near the old Termini Station in Rome. And there the woman started to prepare, with very poor means, the renowned “bucatini all’amatriciana” (large hollow spaghetti cooked according to the Amatrice recipe ndt) for some passing greengrocers. With the passing of time, enthusiastic Romans joined greengrocers going to the market in order to taste the appetizing bucatini of the “Amatriciana” (the woman coming from Amatrice). Later the restaurant enlarged to coincide with the construction of the old Costanzi Theatre (1890), later turned into Teatro dell’Opera (1929), and it became more and more well-known and important. The sign, due to a mispronunciation of the Roman dialect, became La Matriciana and the bucatini were renamed as the “5 P’s dish” – pasta, pancetta (bacon), pomodoro (tomato), pecorino (sheep’s milk cheese) and peperoncino (chilli) to which Aldo Fabrizi (a very famous Roman actor), pleasing restaurant’s guest, wished to add the 6th P with a witty remark in the Roman dialect.
Monte Caruso
From 1974 it proposes the customers, typical lucane, roman, and international recipe, pastes made in house, selection of cheeses and cured pork meats from “lucania” south Italy, second made up of meat, stockfish cooked with “lucano” style, sweet recipe of the chef, all fact with experience and attention in order to maintain the taste of the traditional kitchen unchanged. The three rooms that form the restaurant can accommodate to the maximum 50 persons uniforms in small tables, 35 for full dinner, 15 in little room for one glass of wine o distilled with selection of cheese, sliced meat seasoned, or sweetes.The atmosphere is pleasant and calm.The reservation is appreciate.
Venice Restaurants
Centrale Restaurant Lounge
At the Centrale Restaurant Lounge in Venice you can dine à la carte until closing time. The restaurant and cocktail bar are both open from 18:30 until 02:00. The nights are spent amidst the pleasant musical ambience composed of the best selection of refinedchillout and lounge beats.A private taxi and gondola entrance is available. To delight in the ancient Venetian gastronomic tradition, Executive Chef Bruno Ballistreri offers ancient Venetian recipes made strictly in neo-renaissance tradition.The restaurant's extensive wine list places at your disposal around 200 Italian and foreign wine and champagne labels chosen carefully by the Centrale Restaurant Lounge wine steward.
Trattoria da Fiore
Boschian family has been running Trattoria da Fiore since 1984, in that year Sergio – an authentic Venetian born in Giudecca– takes over that Trattoria, preserving its original name, but renewing the place completely, most of all the quality of the food and the ambience. This way, Trattoria da Fiore is divided into two places which are united as well as separate in what they offer reflecting two facets of the old venetian restaurant activity: on the one hand, Bacaro da Fiore, where Venetians meet anytime during the day, to have an “ombra” or a spritz together with the traditional “cicheto”; on the other hand da Fiore Restaurant, an intimate and informal interior that offers the typical dishes of the Venetian cookery art (especially what the sea offers: sea basses, soles, gilthead bream, molecche, schille, just to mention some fish that is served; the castraure (a variety of little artichoke) as an example of the vegetable).
Verona Restaurants
Risorante Maffei
The palace was built at the end of Place delle Erbe by a branch of the famous Maffei family and is the best and most splendid conclusion for this two thousand years old place, originally a Roman Forum and now and ever the real heart of Verona. An unusual baroque scenery for a city which alway liked pure Classic style. The restaurant has the capacity for 150 inside and in good weather another 80 outside in the magnificent courtyard among the 4 mighty columns which support the building.