In 2007, things like burrata, housemade salumi and Sunday pig roasts weren’t part of the Italian-restaurant lexicon in Denver, but restaurateur Frank Bonanno made them household phrases, serving less common regional dishes alongside pizza and panini to help demystify the more esoteric side of Italian cuisine. These days, Negronis, fresh Italian cheeses and boards of cured meats are popular all over town, thanks in part to Osteria Marco, which is still among Denver’s best.