PRICE:
Frommer's Exceptional

Served in a warmly appointed dining room with red-and-white checkered tablecloths and a slick wine bar, the food is extraordinary at Nani's. You are handed two menus when you are seated: a "Carta Classico" featuring pasta favorites such as amitriciana (tomato, onion, guanciale [a kind of bacon], and freshly ground black pepper) and fresh mussels in wine broth, and a list of specialties from a different featured region of Italy. Depending on when you visit, it might be Sicily, where Head Chef Camille Parker's family has its roots, or Emilia-Romagna, where prosciutto, Parmesan, and balsamic vinegar are culinary staples. Parker ventures to Italy annually for research, and you can literally taste her passion. Your only problem with her restaurant might be finding it -- it's tucked away behind a little relic of a motel, but it is definitely worth seeking out.

Copyright: Excerpted from Frommer's Montana & Wyoming, 7th Edition, (c) 2008, Wiley Publishing, Inc.

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