With a little help from Wikipedia, I've managed to correctly define trattoria (see below) although a less complex definition would simply be “a warm and friendly place to eat good food”. Last week I was in the trattoria you see pictured above, called Locanda il Verziere. It’s located in the Umbrian village of Montefalco and I loved it. The place was hugely atmospheric, the service friendly, and the food, hearty and plentiful.
A trattoria is an Italian eating establishment that is less formal than a restaurant. As a rule, there are no printed menus, the service is casual, and wine is sold by the decanter. Emphasis is placed on low prices that draw a steady clientele. The food is modest but plentiful (mostly following regional and local recipes) and in some instances is served family-style (i.e. at common tables).
The pizzeria featured below, Forno Roscioli, was an amazingly great place to have lunch in Rome.
The long rectangular-shaped pizzas that you see in this photo were routinely passed through a wooden chute from the chefs in the back (who were madly baking them in a brick oven) to the chef in the front of the house (who wielded a very large knife). Customers chose the type of pizza they wanted from those that were currently available; the chef whacked off a portion, folded it in half, wrapped it in paper and handed it over. Molto bene.
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