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Autogrill, a chain of roadside food stops that dot the Italian motorways, are what "Italy has in place of the oddball combination of fast food restaurants under one roof that we have at Jersey Turnpike rest stops," writes Frank Bruni, former New York Times restaurant critic. But instead of pimping flattop burgers and chicken-fried steak, the Italian Autogrill, he continues, "sticks with the tried and true: usually a bit of pizza and a bunch of panini, or sandwiches, that tend to showcase a few familiar and high-quality ingredients: prosciutto crudo, arugula, mozzarella, etc."
See also: Pizzeria Basta's Kelly Whitaker opening a new restaurant in Denver
