A sure thing in Los Angeles since 2001. Gino Angelini, born near Rimini, has created a reliable, solid osteria, well supplied with top Italian ingredients and a careful selection of local products. Like any trattoria that knows its stuff, it starts with an antipasto board that includes prosciutto di Parma, mortadella and burrata. Pasta is made in-house and features pumpkin tortelli and generous portions of lasagna verde. The bombolotti all’amatriciana couldn’t be more authentic. Among main courses, go for the grilled Colorado lamb chops or the perfectly cooked grilled chicken served with potatoes and spinach. Leave some spaces for dessert. The wine list is head and shoulders above the usual Italian trattoria, with skillful choices of Italian labels, some American and French bottles, and a delicious Riserva section.