Trattorias of Rome, Florence, and Venice

by Maureen B. Fant

So you're going to Italy -- home to some of the finest food in the world. But the cozy, informal neighborhood trattorias -- the real discoveries -- can be hard to find, even in a country that has catered to tourists since the days when all roads led to Rome. Here's help -- in a guide as friendly and inviting as a fragrant plate of ribollita. In Trattorias of Rome, Florence, and Venice, food writer Maureen B. Fant tells even the least intrepid traveler how to find, order, and enjoy the most memorable meal in three favorite Italian cities. Whether you are planning a trip to Italy or already enjoying one, Maureen B. Fant will guide you to the best trattorias, giving you

288 pages, Paperback

First published May 1, 2001

Reviews

[Katya · Rating 2 out of 5]

First things first: this guidebook is from 2004, and despite an author's note at the beginning expressing a hope for future editions, there have been none. However, I decided to give the book a try anyway, considering the longevity of many restaurants in Italy, and I wasn't wrong. Many of the places described in the book are still around today - and very popular on Yelp.

That being said, I did not find it to be much more helpful than a general guidebook's restaurant recommendations, or Yelp itself. While Fant certainly knows her cuisine and can be relied on to judge the authenticity of an establishment, I thought our tastes and dining preferences differed significantly enough that I couldn't give too much weight to her recommendations. There can be, after all, only so much variation on the same pasta dishes and apertivos in Rome.

Speaking of, the book devotes the majority of its real estate to Rome's trattorias. Nearly 100 pages are devoted to Rome's establishments, compared with a paltry 30-or-so for Florence. (I didn't read the Venice section, as I won't be traveling there this round.) Fant also has a bad habit of listing recommended dishes in their native Italian without explaining the ingredients or preparation, so unless you have a very good memory for languages you're left to repeatedly refer to the glossary or just accept that you have no idea what she's referring to. Many listings for Florence were just strings of Italian words - not particularly helpful for an English-speaking traveler still learning the culinary landscape!

I would only recommend this book if you're a dedicated foodie and want to make a deep dive into restaurant recommendations for Italy. Otherwise, this guide is superfluous.