Dishes from some of Italy's most prestigious bistros

Behind the sign of a bistro, you might find a very different kind of establishment, and you never really know what to expect from the food. What you do look for are simple dishes, perhaps inspired by tradition, but prepared with creativity and contemporary techniques. To answer the question of what to eat at a bistro, we've reviewed the menus of some of the most prestigious ones according to gastronomic guides from various Italian regions.

In the heart of Rome, just steps from the Trevi Fountain, Baccano is a bistro with an international flair, largely due to its decor. The kitchen is helmed by chef Nabil Hadj Hassen, formerly of Roscioli, considered by many to be the creator of one of the best carbonaras in the city. Even the main courses are a sure bet, such as the slow-cooked Nebrodi pork belly.

When he's not traveling around Italy for food and television, Peppone Calabrese can be found at Cibò, his Potenza restaurant, a cross between a bistro and a modern trattoria. There he offers local dishes prepared with sensitivity and contemporary techniques. Don't miss the baccalà a ciauredda, a typical Potenza recipe in which the fish is cooked in a flavorful sauce of spring onions and tomatoes.

In Cagliari, Cucina.Eat is a gourmet bistro housed in a multifunctional space that also functions as a shop, wine bar, and kitchenware store. It's a haven for those seeking excellent food paired with an equally impressive wine list. Dishes and wines evoke Sardinian cuisine, such as lasagna with purpuzza (fresh Sardinian sausage) and broccoli.

In Brescia, Lanzani Bottega & Bistrot is a former family-run butcher shop transformed into a modern establishment with a delicatessen and an extensive wine selection. Among its starters, the saffron risotto with beef reduction is a standout.

In Catania, Me Cumpari Turiddu has deep roots in the land of Etna, starting with its sign. The restaurant is decorated with elements that seem to have been salvaged from an old Sicilian house, and its cuisine, with its distinct island inspiration, focuses on seasonality and small-batch local produce. The Spaghetti alla Turiddu, with olives, Nubian red garlic, cherry tomatoes, capers, toasted breadcrumbs, and anchovies, perfectly reflects this.

In the historic center of Perugia, Mercato Vianova is a modern restaurant with international specialties, such as excellent sushi and burgers, alongside more local dishes like spaghetti with lemon, pecorino cheese, and mussels. In Siena, Salefino is an alternative to the numerous osterias: a bistro with a good wine list and a menu that reinterprets tradition by combining exotic influences with local ingredients, where you might want to try the lampredotto ramen or the beef tongue tonné.

In Turin, Scannabue is a refined yet accessible bistro, a landmark in the vibrant San Salvario neighborhood. It pays homage to tradition with dishes like the unmissable Vitello Tonnato alla nostra maniera.