The restaurant of Marco Pennisi and Marco Tagliaferri keeps running at full speed. The place is warm, with exposed bricks and bottles on the walls. The cuisine is traditional, with a special eye on Southern recipes. You’ll find many specialties such as risotto with cuttlefish ink and assorted seafood, ricotta- and spinach-filled ravioli and tomato sauce or saffron risotto, tagliatelle with meat sauce. The sea bass or veal escalopes shine in the mains. The wine list has a keen eye for value for money, let excellent host Marco suggest what to order and what to drink. In the evening there’s often live music and guests end up dancing. The ricotta cheese cannolo is a perfect ending.