Naples -- The typical Neapolitan trattoria is a place where you go to eat like you would at home: the cook buys everything fresh in the morning, just like at home, and then spends the rest of the day in the kitchen, which he rules like a maestro.

For the quintessential trattoria experience, we head to Fuorigrotta, a working-class district on the west side of Naples. There, close to the border with the seaside suburb of Bagnoli and not far from the Cavalleggeri Aosta metro stop, stands Cucina da Vittorio, a small trattoria with a few tables and a steady rotation of regular customers. Read more