Della Terra

Della Terra is a small osteria in Pererenan run by chef and partner Vinny Lauria, a Boston-born cook who spent years in Italian kitchens in New York and Hong Kong. The menu changes every night according to what local farmers and fishermen bring in. The room is a row of window tables, a few bar seats and a private room for eight. It won Best New Restaurant at the Exquisite Awards 2025.

Everything is made in house, including ricotta from Javanese cow's milk. Signature plates include fazzoletti and pappardelle 'grano arso', made with charred flour and finished on the charcoal grill, and sacchetti di polpette, ravioli filled with meatball ragu in vodka sauce. Tagliatelle bolognese, tuna crudo with 'nduja, pork meatballs and grilled pork ribs also appear often. A chef's tasting menu is offered each night.

It is best for a special dinner for two. It opens for dinner Tuesday to Saturday only; book ahead for later seatings, though some tables and bar seats are held for walk-ins. The wine list leans towards natural and coastal Italian bottles.