Atwells Avenue in Providence's Federal Hill — Photo courtesy of Brian Cicioni
For more than a century,Federal Hillhas been the center of Italian-American culture in Rhode Island. Known locally as "The Hill," this culinary hub is home to some of the most storied dining establishments in the Northeast. Atwells Avenue is the main drag. It starts at Broadway, across the street from the Hilton Providence, and continues across Route 6 before merging with Manton Avenue.
The majority of the destination restaurants and specialty stores in Federal Hill are located along Atwells, between Bradford and America Streets. The basil, mozzarella and tomato colors of the Italian flag are painted into this bustling thoroughfare, which is closed to motor vehicles on Friday and Saturday evenings during the summer forAl Fresco on the Hill. There are also some notable bakeries and pizzerias along Spruce, which overlooks the Huntington Expressway.
With some input from local chefs and lifelong Rhodys, here is our guide for what to eat and where in Federal Hill.
Meatballs and french fries from Angelo's
Angelo's meatballs & french fries — Photo courtesy of Brian Cicioni
Angelo'sis the oldest continuously family-owned restaurant in Federal Hill. They'll be celebrating their centennial in a few years. While fourth-generation owner Jamie Antignano does make minor tweaks to the menu from time to time, many of the items date all the way back to 1924.You'll see a '97' next to them on the menu.Also known as 1924 classics, these items are among the most popular and utilitarian.
Angelo's meatballs & french fries started as a way to get the necessary nutrients to patrons at an affordable price and in quick fashion. It was featured on "Diners, Drive-Ins & Dives"and is still one of their top sellers, especially during the lunch hour. For more detail, be sure to ask your server about thestory behind the dish.
The main dining room has the feel of an old-fashioned diner, with some tables dating back to 1902. First-time diners are treated to bite-size samples of their eggplant, as well as the tender stewed bob veal from their 1924 Classic, veal & peppers, before ordering. Everything is made from scratch, except for the ravioli, which comes from nearbyVenda Ravioli.
The family still owns the white house across the street, which is the only single-family home remaining in this stretch of Federal Hill. Angelo and his family lived here for many years, and you can now rent the two-bedroom house (with off-street parking) onAirbnb. It's called The 150 House.
Cacio e pepe al tartufo from Bacco Vino & Contorni
Cacio e pepe al tartufo in a parmesan bowl — Photo courtesy of Brian Cicioni
Baccois conveniently located across the street from the lively DePasquale Square. On weekends, you can dine outside and take in the festive atmosphere, including live music from the parking lot of the local Santander Bank branch.
Cacio e pepe al tartufo is one of their signature dishes. Imported Gragnano bucatini sprinkled with black peppercorn is served in a hard parmesan cheese bowl and topped with black truffle carpaccio. The melted cheese sticks to the pasta, while the generous serving of truffle oil soaks the top of the cheese bowl. This decadent dish is heavier than the first two Black Sabbath albums combined. You have to try this when you come to Providence, but to fully appreciate it, it's best to lay off the bread until you finish the pasta. You can then tear the cheese bowl apart and enjoy it with Italian bread and olive oil.
Neapolitan-born owner, head chef and Johnson & Wales graduateArmando Biscegliaoffers different cooking classes, including Gnocchi from Scratch and Vino & Risotto. If cacio e pepe is not your thing, or it's your second visit to Bacco, try The Armando Experience. For $65, you can get 4-5 courses hand-picked by the man himself. They are closed on Sunday and Monday.
Scungilli salad from Camille's
Scungilli salad — Photo courtesy of Brian Cicioni
Camille'sis the oldest restaurant in Federal Hill. It's also one of the most upscale dining options in the area. While the menu boasts that the baccala is the best on The Hill, the scungilli salad is an essential Rhode Island experience. In fact, most Rhodys claim that scungilli (also known as snail) salad is an Ocean State original.
Either way, this dish of thinly sliced conch meat with banana peppers and a combination of Kalamata and Queen olives, tossed with the perfect mix of extra virgin olive oil and red wine vinegar, is not to be missed. The large is more like a dinner portion, as portions at Camille's tend to be on the larger side, bordering on family-style.
Their website claims that proper dress is required. While you are not likely to get turned away at the door, you'll feel underdressed in jeans and a T-shirt.
Wimpy Skippy from Caserta Pizzeria
The famous Wimpy Skippy from Caserta Pizzeria — Photo courtesy of Brian Cicioni
If you limit your Federal Hill food crawl to Atwells Avenue, you'll miss one of the area's not-so-hidden gems.Caserta Pizzais proof that not all of the best food spots on The Hill are along the main drag. This local landmark occupies a huge (for the area) space where Spruce meets Acorn opposite the Route 6 off-ramp.
Their Wimpy Skippy is a calzone-like inch-high spinach pie stuffed with black olives, gooey cheese and slightly spicy pepperoni. This signature Caserta dish is served uncut and is best eaten fresh out of the oven. While the Wimpy Skippy is delicious by itself, many locals ask for a side of gravy, which is local slang for marinara sauce.
Homemade ricotta cheese pie from Joe Marzilli's Old Canteen Italian Restaurant
Homemade ricotta cheese pie with (optional) strawberry topping — Photo courtesy of Brian Cicioni
Joe Marzilli's Old Canteenmay not be the oldest restaurant in Federal Hill, but it has the most vintage feel by far. Since they first opened in 1956, only the rugs have been replaced. While credit cards are accepted, checks are hand-written on old-school perforated guest checks. This place is such a throwback that when you step back onto Atwells Avenue, you might be surprised when you don't see any 1968 Buicks or '56 Cadillacs.
Their homemade ricotta cheese pie is lighter and less dense than regular cheesecake, and be sure to order it with the optional strawberry topping. The menu is replete with items that you won't find at most of the other restaurants on The Hill. Marinated eels and frog legs with meuniere sauce are both local favorites. They have nearly 20 different veal dishes, as well as several tripe options.
Spaghettoni alla carbonara from Massimo Ristorante
Spaghettoni alla carbonara — Photo courtesy of Brian Cicioni
Il Massimo's extensive menu covers most of Italy's 20 regions, with the pasta dishes being the most popular. They're best known locally for their spaghettoni alla carbonara, which includes a generous pasta portion in a thick Pecorino Romano sauce topped with black pepper, a raw pasteurized egg and tiny chunks of pork jowl, known as 'guanciale.' Spaghettoni translates to 'thick little twine.' The dish is served hot, to the point where the egg will cook as soon as you begin to mix it in with the other ingredients.
你也可以尝试Statler鸡胸肉,which won the Rhode Island Monthly award for Best Roast Chicken in2019. For an appetizer, try the calamari fritti.
Pane e Vino, their sister restaurant, is a bit more upscale and is located less than a half-mile west along Atwells Avenue.
Fresh fruit tart from Pastiche Fine Desserts
杰米从安吉洛的建议新鲜水果焦油t from Pastiche — Photo courtesy of Brian Cicioni
This is easily the most popular Federal Hill foodie spot that's not on Atwells Avenue.Pastiche开始通过moist carrot cake with hints of pineapple. They're now one of the most well-known pastry shops in Providence. Angelo's owner, Jamie Antignano, raves about their fresh fruit tart, which is a delicate work of art topped with eight different kinds of fruit.
Pastiche's most popular item starts with a butter tart shell topped with a thin layer of vanilla custard. The eight rows of fruit are meticulously stacked in a row on top of the custard and held in place by a thin outer layer of plastic. The carrot cake that brought Pastiche to local prominence is still popular, as are the passion fruit coconut cake and the tiramisu.
On weekends, Pastiche is open until 10:30 p.m. Many restaurants close at 10 p.m., which leads to what the team refers to as the "10:00 rush." As the restaurants empty out, many patrons cap off their night on the Hill with espresso, hot chocolate or pastry from Pastiche. There's a small dining area as well as outdoor benches.
Sfogliatelle from Scialo Brothers Bakery
Carol from Scialo Brothers with her famous sfogliatella — Photo courtesy of Brian Cicioni
Scialo Brothers is the oldest Rhode Island bakery that is still operating. At over 100 years old, the brick ovens are almost as old as the bakery itself. Their sfogliatelle is made from scratch with the perfect balance of flour, water and salt. The semolina crème inside is more earthy than sweet. Carol Gaeta, the daughter of the bakery's founder, suggests enjoying their beloved sfogliatelle with afternoon tea instead of as a dessert. The inside has a polenta-like subtle sweetness.
The sfogliatella is not the only item that people come from out of town to enjoy; their cookies are also popular. All are made in-house and sold pre-packaged. Try the date cookies and zeppole, as well!
Triangoli nere di granchio from Trattoria Zooma
Triangoli nere di granchio is one of the top sellers at Zooma — Photo courtesy of Brian Cicioni
Zoomais known for elegant pasta dishes. For newbies, the staff usually suggests either the squid ink ravioli or the black ribbon pasta. The triangoli nere di granchio are black ravioli stuffed with lump crab, mascarpone and citrus zest in a smooth tomato cream sauce. If you prefer to use your spoon and enjoy a little spice, try the tagliatelle nere al gamberi.
Most of their pasta is made in-house by hand with "00" Caputo flour. They use this same flour for the dozen Neapolitan pizza options on the menu, too. Thanks to Zooma's 900-degree wood oven, pies come out in less time than it takes to walk the 400 feet from the main entrance to Antonelli's, where the chicken comes from.
During the week, they havethree-course lunch specials. While there is no set dress code, you'll look out of place in shorts and a team jersey, even if it is the Boston Red Sox or New England Patriots.
Bolognese sauce from Venda Ravioli
Bolognese sauce from Venda Ravioli in Federal Hill — Photo courtesy of Brian Cicioni
Venda Ravioliis to adult foodies what candy stores are to kids. Everyone from Mario Batali to Nancy Verde Barr raves about this Ocean State institution. As soon as you enter Providence's Italian specialty megastore from DePasquale Square, you'll notice right away that there's more to Venda than stuffed pasta to go. The square deli counter in the center is surrounded by shelves filled with Italian imports, a gelato/espresso bar and a small seating area.
Their hearty Bolognese sauce is made up of three different types of ground meat, along with tomato, white wine, fresh garlic and basil. Like all of their sauces, the Bolognese is sold in pints and quarts. It pairs well with their Mama's Home Style pastas.
如果你想尝试他们的酱和面条在再保险staurant setting, head to the adjacentVenda Bar & Ristorante. For a taste of the Bolognese sauce, try the pappardelle alla Bolognese. They also have a certified Neapolitan pizza oven, from which they turn out red and white pies in less time than it takes to walk the perimeter of DePasquale Square. Venda also supplies some of the local restaurants, includingAngelo's, which serves their namesake ravioli.
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