Pasta is the order of the day here, whether that’s pappardelle with rich duck ragu or bigoli with an abundance of shellfish; dishes that are as generous in size as they are in flavor—many plates are large enough for two. If you can take on Luigi’s meatballs and still finish your pasta dish, then take a bow.

The address may be Vancouver, but this spot is decidedly Venetian with its menu leaning toward the art of cicchetti, or small bites enjoyed on the go while quaffing a glass of wine. Some of the best include sardines in saor, and fusilloni, enrobed in a veal and pork ragu with chanterelles and red wine-braised snails, is nothing short of divine. 

The cuisine here is inspired by Friuli, in Northern Italy (as well as neighboring Trentino-Alto Adige and Veneto) and reflects the area’s Slavic and Germanic influences—think braised cabbage agrodolce with pork cutlet Milanese. The menu displays a typically Italian devotion to simplicity, celebrating seasonal produce from local farms. 

Giovanni “Gio” Mascagni presides over this serious Italian place where the bread-making skills he learned in Tuscany are on full display. At lunch, focaccia sandwiches and schiacciata, like the one stuffed with guanciale, drizzled with honey and spread with walnut crema, are the hot ticket. At dinner, it’s all about pasta.