My Italian is exhausted. I don’t recall specific ristoranti, but one called Dante e Beatrice sounds classic.
Mom & Dad both liked to cook Italian. The local pomodori were so good the bolognese needed little seasoning. And the sweet lemons of Sorrento! But our local favorite was spaghetti carbonara - one of Dad’s WWII buddies married a Napoli girl & retired there so local pasta & formaggio originally was combined with G.I. bacon & eggs & that became their signature dish.
Restaurant names in Naples: a place called “Il Buffone” with a Pagliacci theme. But the food there was so awful Americans called it “Il Fullabaloney”.
So many years ago.
Tomatoes from elsewhere cannot compare to those grown in the lava-rich soil under that sun, with Mediterranean breezes recycling the rainfall. Simply scrumptious. I buy tomatoes canned in Italy whenever possible. And the lemons — big as grapefruits! My eyes bugged out when I first saw them. The artichokes, the sunflower seeds, the fungi, the beans, the rice and the risottos, the clams as small as your fingernail... sigh.