Word: osteria
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...worth by the invitations he receives to the best parties, forever suffering from "the fear that there were better parties you'd not been invited to, a higher tier of pleasure that was forbidden to you." I countered my own lack of invites by fleeing to such sanctuaries as Osteria alla Bifora, tel: (39-41) 523 6119, where Franco, the irascible and rotund proprietor, buffs and polishes a gleaming red 70-year-old meat slicer with the care most men would pay a Ferrari. Or there's Osteria ai 4 Feri, tel: (39-41) 520 6978, where the favorite...
...Vomero quarter. Toast the start of your weekend at Pescheria Mattiucci, www.pescheriamattiucci.com, a tiny fish restaurant. The aperitivo hour, which rolls on until 10 p.m., sees hip Neapolitans wash down line-caught, sushi-style snacks with ice-cold white wine. Then step back in time at the majolica-tiled Osteria della Matonella, tel: (39-081) 416 541, where pasta alla Genoves (with veal and onions) and rum baba testify to 35 years of mama-licious Neapolitan cooking. (See 10 things to do in Rome...
Rick Steves, perhaps America's most accomplished European tourist, was looking for a cheap but charming steak place in the ancient Tuscan town of Montepulciano last month. Following a local lead, he ducked into an osteria he'd never noticed before: a vaulted medieval cellar jammed with locals sitting at a common table. A man worked an open fire at the back of the room. He carved chops from a huge side of beef lying on a gurney, presented them in butcher paper to each customer for inspection and then fired them one by one, seven minutes on each side...
...Osteria di Rubbiara: This busy restaurant, tel: (39-59) 549 019, is part of the Pedroni family's balsamic-vinegar vineyard in Modena. The hearty food is prepared by Signora Pedroni and her daughter...
...season bumper crops of rhubarb and eggplant, neither of which they've ever tried pickling before, but are excited to try. Diners will also see pickled and preserved late-season produce year-round at three of Denver's most popular and critically praised restaurants, Mizuna, Luca D'Italia and Osteria Marco - all under the command of chef Frank Bonanno, whose own kitchen at home is healthily stocked with fruits and vegetables that he preserves with the help of his wife and young sons...