The 30-year-old chain’s Santa Clara restaurant is the first to open with a female head chef, Leslie Pineda. It also boasts state-of-the-art equipment, including a vertically rotating rotisserie for juicy chicken and an Italian pizza oven with rotating floor to turn out Neapolitan-style pies like the Cristina, draped with prosciutto, mozzarella, mushrooms, arugula and a touch of white truffle oil. Roomy booths, weighty wood columns and soaring walls of wine bottles create a California-meets-Tuscany wine-country feel. 2752 Augustine Drive, Ste. 120, Santa Clara
Living up to its name — which is Italian for “lively” — Vivace offers dishes from Northern Italy, along with a great wine selection, in a warm and refined environment. From wood-fired pizzas to pastas to hearty entrees like Scottish salmon and skirt steak, there are plenty of winners on the menu. It’s no wonder Vivace has been going strong for 20-plus years. 1910 Ralston Ave., Belmont
Matteo Ferrari’s rustic Italian restaurant, appropriately enough, tucked away like the culinary gem that it is. Standouts include his gnocchi, bathed in one of three sauces; fall-off-the-bone osso bucco; and rigatoni al ragu di maiale, which features a smoky pork and sweet bell pepper sauce. 1448 Burlingame Ave., Burlingame
This restaurant/wine bar was opened by the same owners of Terun, located just down the street (and also serving up delicious Italian fare). Small plates, salads and housemade pastas comprise the bulk of the menu. The interior and service exude warmth (and in the former’s case, a touch of the industrial). 341 California Ave., Palo Alto
At this earnest, outsize restaurant, chef Donato Scott’s sprawling menu is strongest at its simplest, as with bruschetta and uncomplicated pizzas like a blistered margherita. The housemade pastas include ravioli filled with smoked ricotta, radicchio and raisins as well as a handkerchief pasta with wild prawns and garlic anchovies. Desserts include Italian classics like tiramisu and gelato. 1041 Middlefield Road, Redwood City
At this white tablecloth spot, the name is a play on the Italian phrase for “three mountains” and the three owners’ disparate heights. The specialty? Sautéed prawns in lemon, garlic and olive oil, but chef Mattia Galiano loves preparing rack of lamb. 270 Main St., Los Altos
Craving a slice? Terún is known for its traditional wood-fired Neapolitan pies, from the Napoletana with basil and olive oil to the Quattro Stagioni with prosciutto cotto, artichokes, cremini mushrooms and olives. Prefer a plate of pasta? Options include rigatoni, gnocci, ravioli and the risotto of the day. 448 California Ave., Palo Alto
Dining and Cooking