In this lively, even noisy FiDi eatery, Chef Staffan Terje and his team turn out delicious Northern Italian dishes that make the din seem like a communal celebration of how good the food is. Perbacco shines with cooking that spotlights the Piemonte region and elements from Liguria and Provence. The slow roasted veal appetizer with lemon and albacore tuna sauce is so tender and tasty, they should seriously make giant sandwiches out of that stuff. While I thought about having the Salumi Misti, house cured meats and salami - after all, it is #18 on 7x7's list of places to try before you die - I opted for the squid which was also impressively tender and nicely accented with lemon and red chili flakes. The folks here make their own pasta daily, and you can taste the freshness in dishes such as the roasted rabbit agnolotti. The Subrich, or Piemontese meatballs, were perfectly prepared, not too dense or mushy, with a rich and savory spiced red wine jus offset by slightly sweet apples and potato puree. Don't forget dessert. They have a lot of chocolatey and nutty decadence on the menu, but they also have interesting items like citrus and vanilla infused rice pudding with a caramel crust, a cross between rice pudding and creme brulee. At noon, the suit set converges upon this place, so be sure to have reservations.