New York has never had a shortage of old-school red-sauce spots or exuberantly expensive odes to Italian cooking, but the last few months have seen a serious uptick in restaurants and cafés from Italians eager to introduce New Yorkers to the way Italy eats now, whether that’s sandwiches served on the Florentine answer to focaccia, strong cocktails poured in a bar bedecked in dark wood and Carrara marble, or regional cooking from Piedmont, Tuscany, and Emilia-Romagna. Here are the seven new moltoItalian restaurants that demand your immediate attention.

Rezdôra
At this new Flatiron spot, chef Stefano Secchi is determined to bring the best of Emilia-Romagna to Manhattan. Though American-born, Secchi trained at Massimo Botura’s famed Osteria Francescana in Modena. Your meal might start with a trio of gnocco fritto, topped with prosciutto, mortadella, and Tuscan finocchiona. Pastas display serious technical perfection, like the stuffed anolini, a style of pasta from Parma that is bathed in a sauce that makes the most of the region’s famed Parmigiano. For dessert, of course, you’ll find some of the city’s most impressive new gelato, especially the dark, surprisingly toasty pistachio.