Restaurateur Rinaldo Di Stasio is back in the city with an extraordinary restaurant that blends high art, high drama and high cuisine.

Pasta backed by years of research and experience, plus exceptional customer service.

A fine-dining chef's handmade-pasta passion project.

Fresh, handmade pasta rolled from the best possible ingredients is the draw at this intimate osteria.

A modern take on the classic Italian enoteca, a 50-seat wine bar with house-made pasta, hard-to-find wines and waiters clad in head-to-toe white Japanese denim in an iconic heritage-listed building.

No list would be complete without this St Kilda institution.

After 19 years behind the counter at Pellegrini’s, Matt Picone opened this pasta bar dedicated to his late father.

Northern Italian fare in a dimly lit osteria.

A tight list of hits from the same restaurateur behind Il Bacaro.

Dine on elegant dishes below a giant vista of the Italian countryside.

An easy CBD haunt based on a Northern Italian trattoria.

Neil Perry is just as competent at Italian as he is at other cuisines.

Where papperdelle, tagliatelle and risotto are second-nature.

A cosy room serving home-style Sicilian food with generosity and heart.

Nods to a number of different areas of Italy.

Peruse the blackboard for always-changing specials with a focus on slow braises and seafood.

Pasta made fresh, twice a day.

An old-style Italian local.

Intimate and communal, like a real Italian restaurant should be.

Look past the lengthy pizza list and choose a bowl of flavour.