ROMA

This authentic and welcoming trattoria has been open for about 40 years, having been taken over by Daniela Pane from her mother Felicina. Come here to try her truly special finanziera, prepared with chicken giblets (durum, crest, and liver), veal fillet, and stewed vegetables. Other must-have dishes include the traditional mixed antipasti, homemade donkey agnolotti, Piedmontese-style fritto misto, bonet (a kind of fried fish), panna cotta, and, in season, the legendary hazelnut cake.