Ortaggi all’agro (steamed kale, green chard, spinach, shallot, ligurian olive oil) served at Factory Kitchen. (Ricardo DeAratanha / Los Angeles Times)
La lombatina di vitella, or grilled veal, sweetbreads with green lentil ragout, at Drago Centro. (Gina Ferazzi / Los Angeles Times)
Agnolotti alla Vaccinara, or cacao pasta parcels with braised ox tail, burro fuso, grana padano, pine nuts, and currants, at Bestia. (Katie Falkenberg / Los Angeles Times)
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la-dd-jonathan-golds-favorite-italian-restaura-007 (Glenn Koenig/ Los Angeles Times )
Rotisserie rabbit stuffed with house-made pork sausage and fresh herbs, celery root and carrot puree, crispy artichokes, and summer black truffles served at Vincenti Ristorante. (Anne Cusack / Los Angeles Times)
Spicy Clams in Guazzetto at Sotto restaurant. (Susannah Kay / Los Angeles Times)
A plate of tripes at Maccheroni Republic restaurant. (Allen J. Schaben / Los Angeles Times)
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Prochetta at Angelini Osteria restaurant, carved at table-side. (Ricardo DeAratanha / Los Angeles Times)
Chicken Liver Crostone at Alimento. (Anne Cusack / Los Angeles Times)
