The farm is delivering cuts of pork, lamb and chicken; fresh pasta; ready-to-eat meals such as "Mémère's secret meat pie" and other products. Email to order and pay by check for contactless delivery from Jericho to Middlebury. The farmstand is also open daily.
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Sit down for a prosciutto-fig-and-Brie panini at an Italian specialty foods market brimming with fresh mozzarella, cured meats and breads.
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Rabbit-and-ricotta sausage meatballs and spaghettini with swordfish are on the menu at this brick-walled Italian dinner spot. Much of the fare is sourced from local family farms.
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You can't miss this roadside pizzeria seven miles southwest of Smugglers' Notch. Outside, it's painted green, white and red for the Italian flag; inside, all the dough and sauces are homemade.
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Chef Matt Corrente forms modern Italian meals from local, seasonal ingredients by the Otter Creek. Sip a cocktail infused with foraged botanicals, then tuck into a bowl of Bolognese. By day, this space is home to Caroline Corrente's Haymaker Bun Company. NOTE: As of fall 2021, the Arcadian is closed indefinitely; Haymaker remains open.
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The caterer is known for its specialty pizzas, and they're offering them for takeout. Call to order a pie, fresh-baked bread or other Italian specialties.
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Inside the Brattleboro Country Club, diners are served Italian-inspired meals, including chicken piccata and fettuccine carbonara. There's homemade tiramisu for dessert.
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Castleton's self-proclaimed "neighborhood hot spot" features a fiber-optic starry night ceiling and a menu of crab cakes, pesto mozzarella sticks, lemon chicken and brick-oven pizzas.
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Chef Ken Flutie brings Italy to the Green Mountains with hand-turned pastas, wood-fired flatbreads and artfully plated entrées.
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Hand-tossed pizzas meet short rib, burgers, and "serious" mac and cheese. A rotating tap list features brews from Vermont and beyond.
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Italian American favorites — calzones and bacon-wrapped scallops among them — draw diners to the village cantina. The restaurant's adjacent shop offers jars of its marinara sauce, pesto and marinades.
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Join chef-owner Franco Cacozza for a "little bit of Tuscany in a Vermont country inn." The northern Italian cuisine includes Gamberoni Dolce Vita: sautéed jumbo shrimp with cognac in a tomato cream sauce.
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For more than 40 years, Bradford's village trattoria has drawn diners for hand-tossed pizzas and pastas embellished with local meats and produce. Live weekend entertainment at the upstairs pub.
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Get the full Italian treatment with imported meats, homemade mozzarella, fresh fish delivered daily and an excellent wine selection. At lunch, pick up a sandwich on a housemade roll; at dinner, pork and pappardelle.
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Since 1975, Cubbers has brought New York-style pies and Italian-inspired pastas to tiny Bristol — not to mention what the owners call "the best soup in Vermont, possibly the galaxy."
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Chef Michael Ralston turns Vermont-grown ingredients into Mediterranean classics such as spaghetti with meatballs, Greek gyros and hand-tossed pizzas.
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The Vermont branch of a beloved Boston restaurant group dishes Italian seafood specialties including crispy fried calamari, linguine with white clam sauce and lobster fra diavolo. Weekend lunch.
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The Italian American owners of the village restaurant know their pizza and Parm. Order takeout from the specials or regular menu, and don't forget a $4 local microbrew with your meal. Homemade cannoli available while they last.
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The Farmhouse Group's new twist on takeout offers favorites from the Farmhouse Tap & Grill, Guild Tavern and Pascolo Ristorante — all in one place. The online menu includes the bacon cheeseburger and cheddar-ale soup from the Farmhouse; chicken Parmesan, pasta Bolognese and Caesar salad from Pascolo; and steak frites and spinach-artichoke dip from Guild Tavern. A kids menu, cocktails, wine and beer are also available. Go online to order for pickup at Guild Tavern.
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Tourists and locals stop by the base lodge for wood-fired pizza and one of the many local beers on tap. Enjoy yours in front of the fire or take it back to a mountainside hotel room. Open December through March.
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(Temporarily Closed.) Italian classics — eggplant Parmesan, blistery pizzas, spaghetti with meatballs — mingle with burgers and local brews. Mexican specials on Monday include pulled pork burritos.
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When Gallus opens in the historic grist mill by summer 2024, it will offer dinner with a focus on fresh pasta made in the large nearby kitchen of the relocated Hen of the Wood, which previously occupied that spot. Along with menu items such as mushroom lasagna and garganelli with oxtail ragu, the restaurant will serve a few starters and non-pasta entrées.
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Tuck into a plate of classic Italian fare — think pasta puttanesca or saltimbocca, though the options change seasonally. The house garlic bread is a must.
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802-475-3409
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