By Zachary Feldman

For decades, Italian cuisine in New York meant red sauce and lots of it. With the opening of Bamonte's in 1900 and Ferdinando's Focacceria four years later, tomato-heavy Neapolitan and Sicilian restaurants enjoyed a certain sustained verisimilitude, carrying the torch for their motherland while paving the way for other regional Italian cuisines to follow suit. By contrast, where would Italian dining in 2013 New York be without Apulian burrata? With establishments representing regions from Piedmont to Sicily and everywhere in between, the city's Italian restaurants offer a fairly well-rounded picture of cooking from all over the boot. Here are the 10 best.

Read more

Source: http://blogs.villagevoice.com/