Despite the name, everything is clear at Nebbia (Italian for, fog): the furnishings, the space, the lighting, are clean and sleek (although the acoustics needs improvement). A place that has its own lightness and where the focus is on Italian tradition revisited by two young chefs and with lots of experience––also abroad. The duo does not disdain some exotic riffs. Clear dishes therefore land on the table dishes; if anything, boasting more complex preliminary preparations. A few months after opening there are already signature recipes, such as the pumpkin, goat’s milk and sesame, or a soup of chickpea, spelt, sea and ‘nduja . We loved the tagliatelle with cheek ragout, olives and pecorino di fossa cheese. Wine list features choices above all “natural”, but approachable for quality and price. Young service.