The family behind Grandi Italiani may be better known for its old-school spot Andre’s across from the Grove, but this Canoga Park option is no slouch, either. Expect the usual staples like spaghetti, ravioli, lasagna, and chicken parmesan, of course.

Founded in 1945, Barone’s is stacked with recipes passed down from six different Italian families including lobster, shrimp, and crab meat-stuffed mushrooms, gnocchi, or carbonara. Head out to the original location in Valley Glen to experience an actual old-school interior.

Pinocchio’s is a Valley staple, the kind of casual Italian-American destination that doesn’t try too hard, and that’s just perfect. While one half of the building is a dedicated market, the real focus is on the steam table restaurant portion of the place to the left, where diners snag trays to fill with whatever noodle-sauce-and-side combo they care to enjoy. It’s inexpensive, satisfying, and busy — a perfect Valley combo.

Now celebrating almost three decades in the business, Jones on Santa Monica Boulevard has cemented itself as a modern Italian red-sauce joint. Sure, during normal times the bar gets more love (and rightfully so), but sitting up front with the checkered tablecloths and a big plate of chicken parm with spaghetti is, on the right night, where the party’s really at.

An offshoot of an impossible-to-eat-at New York City original, Rao’s in Hollywood is a little quieter and a little more subdued, but still a lot of fun. The kitchen pushes out big portions to everyone, where families, dates, and anyone looking to recreate a bit of magic can lean in for a taste of East Coast Italian.

Melrose’s mellow Osteria la Buca is the perfect kind of neighborhood Italian restaurant. Known for its great pastas, pizzas, and grilled meats, this 15 year-old restaurant is now an LA staple.

Is there any more iconic old school Italian retaurant than Dan Tana’s? From its historic location adjacent to the legendary Troubadour music venue, to its timeless clientele of celebs, tourists, and cranky old-timers, this is the place to see and be seen over a big plate of chicken parm and red sauce pasta.

Rosemead’s charming 53-year-old Di Pilla’s feels like the days of old. Inside, the restaurant is wrapped in faux brick and fake vines, while diners today can take out everything from pasta with vodka sauce to linguini to fettuccini alfredo — and lots of toasty bread on the side, of course.

Two brothers opened Vince’s Spaghetti opened in 1945, with family members continually expanding the interior over the years. The owners allege they serve 21 tons of spaghetti each month, and prepare lasagna, mostaccioli, garlicky rolls, and even spumoni for dessert. You can’t miss it; that neon sign is a Southern California landmark.

Jonathan Gold once described the Maccheroni Republic’s patio as “one of the most pleasant places downtown, a long, alley-narrow space, all greenery and soft air.” He was right about Maccheroni’s charm, and fare that includes meat lasagna or a spelt pasta filled with clams, bay scallops, shrimp, and a creamy tomato sauce.

Vito in Santa Monica has been serving for over 40 years, and all from their charming digs along Ocean Park Boulevard. The place hasn’t changed much since opening all those years ago, as their pastas and traditional cocktail list — vesper, side car, or sazerac — can absolutely attest.

Sunday Gravy owners Sol and Ghazi Bashirian have deep roots in Inglewood, as their father operated Jino’s Pizza from the same space for decades. The siblings put together a cozy restaurant that successfully serves Italian American classics, including a signature short rib ragu, plus a weekend-only lasagna that always sells out.

Anyone who’s driven through Playa del Rey has undoubtedly noticed the old-school neon signage, in the colors of the Italian flag, no less, outside Catelini’s. The menu leans toward the owners’ home region of Abruzzi, with housemade ravioli available to mix-and-match with different sauces; baked ziti; and chicken or veal available in Milanese, marsala, piccata, saltimbocca, and parmesan preparations.