Italiano Vero: A Route for Italy Lovers

The Novikov-owned Syrovarnya, unremarkable in Moscow, finds new culinary life in Tashkent — and a devoted fanbase. This is the kind of place where it’s hard to go wrong: lavish breakfasts bursting with fresh herbs, excellent thin-crust pizza with puffy edges, and, of course, cheese. They make their own and serve it in all forms — burrata-topped focaccia, shrimp and mozzarella salad, stracciatella and mortadella pizza, grilled halloumi with sun-dried tomatoes.

A must: stop by their shop and take some cheese home. Perfect for antipasti platters or more ambitious cooking. Pro tip: for spaghetti al pomodoro-stracciatella, sauté ripe tomatoes with garlic, chili, and basil in olive oil, blend into a sauce, toss with pasta, and crown it with a cloud of stracciatella. Instant culinary credibility among your friends.

Now for UNESCO-listed Neapolitan heritage — the glutenous sun, the centerpiece of weekend family lunches and casual get-togethers. Meet wood-fired pizza. At Punto, it’s made with reverence for every ingredient: thin in the middle, airy crust charred just right, stretchy Italian cheese, and a sweet-tangy tomato sauce. They know their dough — Punto is the little sibling of bakery Breadly. Order the Quattro Formaggi, the elegant Pera e Gorgonzola, or the classic Margherita. For starters, don’t miss the truffle-and-parmigano sweet potato fries — all the best things in one bite.

Roni is a beloved local favorite. The Istikbol Street branch is especially charming — sit on the terrace with an Aperol spritz and a Neapolitan pizza topped with eggplant and stracciatella. Or mortadella and pistachios. And, of course, pepperoni. No need to worry about the dough — it’s as close to Naples as it gets. The Roni team even traveled to Italy for research, visiting iconic pizzerias for inspiration. And it shows. You’ll taste it and believe it.

If your soul craves lunch on the Amalfi Coast or Lake Garda, head to La Mer. We’re here for one dish that teleports you straight to Italy — linguine in white wine sauce with shrimp. The restaurant excels at fresh seafood, making it the obvious choice. When you taste Italian pasta with shrimp, you want nothing extra — just the natural sweetness of the shrimp, perfectly al dente pasta, and a light wine butter sauce that ties it all together. Pair it with a glass of white and savor the moment.

Who knows Italian cuisine best? Italians, of course. Giorgio Bicorni, the charismatic chef of L’Opera, will greet you with a smile, share stories about his family traditions, and prepare his signature fettuccine in a wheel of aged parmigiano. It’s both an Italian language lesson and gastronomic indulgence.

Gelato, per favore. For dessert, we’re off to Italian gelaterias Giotto and Dolce Italia, where you’ll feel like Audrey Hepburn in Roman Holiday, nibbling a cone of sweet bliss. Take a bite of the icy-cold scoop and suddenly, life feels like a never-ending Sunday morning. At Giotto, try the creamy, not-too-sweet pistachio, refreshing wild berry or strawberry sorbet. At Dolce Italia’s peach gelato is almost too pretty to eat. Pair it with sparkling wine for an instant Bellini. Buon appetito!

Let’s wrap up with Italian coffee and a digestif at Cucucina, a vibrant Sicilian-Neapolitan spot. Surrounded by olive trees and baskets of yellow lemons, you’ll be tempted to burst into Volare or Felicità. But first — a shot of house-made limoncello. Fresh, lightly tart, never cloying. Va bene — just right.

Photos: restaurant websites and social media; Yandex Maps