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Italian cuisine, along with Chinese, is possibly the most widespread on the five continents. Despite what many of the Italian restaurants outside the country of the boot try to show, their gastronomy is not limited only to pasta and pizza. There is much more. It is a cuisine as rich and varied as the regions it has and it changes considerably from north to south. It is strongly marked by traditions and the Mediterranean flavors and aromas where the cheese parmesan, tomato, basil y olive oil are its essential ingredients.
To be able to taste high-level Italian cuisine, it is necessary to go to the best restaurants and be willing to pay a higher price than is customary for a pasta dish, among them we also find Italian taverns or trattorias. Therefore, this is a careful selection that includes those restaurants where you can enjoy the dishes most authentic Italians such as cacio e pepe, vitello tonnato, thin and crunchy crust pizza or eggplant parmigiana.
Ars Vivendi
¿Donde?
C/ Zurbano, 6
Madrid
913 103 171
It is considered by much of the critics as one of the best Italian restaurants in Madrid. Ars Vivendi They are Rosa and Dino, a married couple with more than 20 years of experience in restoration who offer a careful product, with refined and very creative techniques. Its star dish is the fried egg on a bed of potatoes and scamorza, an Italian smoked cheese with slices of white truffle. Also recommended are fresh homemade pasta such as trofie (short pasta) sautéed in sea urchin cream and tobiko (crispy flying fish roe).
Franciscan tavern
¿Donde?
Via Stella, 22, 41121
Modena (Italy)
+39 059 223912
La Franciscan tavern was chosen the best restaurant in the world in 2016 dethroning Celler de Can Roca. The modern reinterpretation of the traditional dishes of Italian cuisine by its chef, Massimo Bottura, earned him such recognition as well as the best critics. With international recognition, Bottura has 3 Michelin stars that guarantee a job well done, dedication and passion for what he does. His proposal is daring and transgressive and without neglecting the Italian essence, he uses avant-garde techniques in the handling of food. The mortadella foam with crusty bread and chopped pine nuts, the cotechino and lentil ravioli, the suckling pig lacquered with Modena vinegar or its popular “Five seasons of Reggiano Parmesan”.
Manzoni tractor
¿Donde?
C / Bretón de los Herreros, 13
Madrid
914 41 58 52
This small but flirty trattoria was born as an extension of the mythical Don Lisander About five years ago and their pizza, today, is one of the best that can be tasted in the capital. It is characterized by its thin and crunchy dough, with an oval shape and a select combination of top quality products. There are classic ones, such as margherita or 4 formaggi blancaneve and other more innovative ones such as quail eggs with potatoes, camembert cream and white truffle oil. Your secret Yes it is in the dough and in the pizzaiolo, creator of this dough from Lake Como. In addition to the pizzas, the menu of Manzoni offers a first class Italian cuisine at reasonable prices.
The small
¿Donde?
Rúa da Virxe do Camiño, 16
Pontevedra (Galicia)
986 85 99 99
La Unioncamare, the Union of Italian Chambers of Commerce that rewards the quality of gastronomic establishments outside of Italy, recognized some years ago The small as the best restaurant in Europe. Its creator is Franceso Ianelli, a Neapolitan living in Pontevedra who is in charge of importing 80% of his product to offer the most authentic snacks from his country of origin. Your menu includes a selection of Italian ingredients with designation of origin ranging from Trentino speck to Sicilian ricotta (bresaola, Roman pecorino, gorgonzola …) with which he prepares recipes for all the country’s gastronomy. In its menu we find pizzas, bruschettas, antipasti, homemade pastas, risottos, meats and authentic Italian ice creams.
Ballaró Market
¿Donde?
Calle de Sta Engracia, 24
Madrid
913 08 49 66
The name of the restaurant refers to the oldest market in Palermo, in Sicily, and its proposal is a representation of the gastronomy of southern Italy. Angelo Marino, its chef and owner, is in charge of proposing a suggestive and attractive menu that respects the product and maintains its popular roots with a Mediterranean essence and that varies according to the season. In its menu we find from tonnato vitello to a pleasant slightly spicy salad of legs, snouts and cow’s tongue with kalamata olives and orange. One of the specialties of Balláro Market It is the traditional Sicilian spiced octopus stew.