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At San Francisco's SPQR, chef Matthew Accarrino gives Northern Californian ingredients a little Italian flair.

Accarrino has worked under industry heavyweights Rick Moonen, Todd English, Charlie Palmer and Tom Colicchio. He was also notably recruited in 2004 as opening sous chef of Thomas Keller’s three Michelin-starred Per Se.

Seeing as summer is the time to pack up the ol' station wagon and hit the road, Accarrino offers up his obligatory pit-stops on the ultimate culinary road trip through Italy. Not exactly Wally World, but it'll most certainly do.

5 Must-Eats on an Italian Road Trip: Matthew Accarrino

1.Uliassi, in Senigallia
"Adriatic seafood using local & seasonal cooking by Mauro Uliassi. Modern but soulful cooking - incredible, concentrated brodetto (fish stew), cuttlefish tagliatelle, smoked pasta with clams and tomatoes (look for that idea getting used at SPQR sometime soon). Beautiful kitchen with lots of modern equipment and super polished service."

2. Kurbishof, in Anterivo
"Husband and wife team who worked in top restaurants throughout Europe and returned home: he serves, she cooks. Sophisticated and traditional cooking from the area near Trento - a total mix of Austrian, Swiss and Italian style. Great salumi, garden and foraged vegetables. You go back into the kitchen and realize one person is prepping, cooking and cleaning for the whole place. Humbling."

3. La Subida, in Cormons
"Family run restaurant and agriturismo. The food here was rustic and full of regional character, but also had tons of attention to detail. A slow roasted veal shank was carved tableside. Smoked eel tortellini. Spinach dumplings stuffed with Montasio cheese and venison ragu. Bean soup served alongside a squash blossom salad. The detail in presentation here is amazing."

4. La Frasca, in Lauzacco
"Casual roadside restaurant by Valter Scarbolo, who also doubles as a winemaker. Baked white asparagus pasta with egg cream, tagliatelle with poppy seeds and prosciutto. Valter speaks excellent English and walked us through our meal and his wines, of which there are many. His Pinot Grigio Ramato was a standout, not what people have come to expect from this grape: a copper colored wine with lots of fruit, body and spice."

5. Agli Amici, in Udine
"The Scarello family has run this restaurant since 1887. It is listed in the slow food guide as a simple trattoria serving rustic, regional cuisine. Actually the son, Emanuele and the daughter, Michela, primarily run the restaurant these days, which has been updated. Squid 'Carbonara,' 'pasta in a dirty bowl,' potatoes baked in clay with salumi aïoli and a modernized Tiramisu. Once I got past thinking this meal was going to be one way, I settled in for what was a dinner full of surprises. [It] Was great to see that he still works with his mother in the kitchen - something I cannot imagine."

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