Evoking the bold, sweet flavors of Sicily, the chefs at Livorno Ristorante teleport tastebuds to Southern Italy with a lineup of authentic specialities from the Southern region. They make caprese with fresh homemade mozzarella, drape spaghettini in clam sauce, and braise tripa alla sicilana (veal tripe) with black olives, potatoes, and tomato sauce before topping it with a béchamel and pecorino gratinee. But despite their emphasis Sicilian fare, they happily mine other regions of the boot-shaped country for inspiration, crafting the likes of ravioli, pappardelle bolognese, and pork chop al gorgonzola. And in the case of the agnello arrositto, they leave Italy entirely for a New Zealand rack of baby lamb.