Simple, authentic, and tasty. The curated venue of chef Marco Caverni is now in our Guide. There’s a familiar air of home, both in the ambiance and in the flavours. Furthermore, the menu is not the usual endless list found in many Italian restaurants in the city, it is rather well calibrated and selected. We recommend the meatball appetizer, served with a spicy tomato sauce and crisp polenta sticks, or a selection of bruschetta or salami. Among the main courses, grilled octopus and, above all, baked lamb chops, served with a chickpea and anchovy purée, well paired to aromatic herbs and cherry tomatoes. Exposed bricks on the walls and some good bottles of wine, even from Etna.