by Isabelle Sensi, Michael Roulier (Photographer)
For a very long time trattorie have been serving the best of Italy’s regional cooking in a friendly and relaxed environment. From Roman fried artichokes on spicy pasta to Venetian seafood and white truffles — the reputation of certain trattorie goes far beyond their immediate vicinity. They are places where one goes to taste specialties prepared like nowhere else in the world. However, the secrets of great quality trattoria food are embodied in a few simple principles: freshness and quality of all ingredients, simple and honest methods of preparation, fast service, and the cohesion of family tradition.