Super spartan, checkered tablecloths and informal service. Expect a bit of chaos in this place that first opened in 1949, an ideal destination for a nice feast on Neapolitan specialties. Portions are plentiful, homemade flavours: pasta e fagioli, with potatoes and smoked provola or with cauliflower, calamarata. The pasta alla genovese is crazy. As far as mains, go for the succulent meatballs with tomato sauce. The traditional sphere is the directive, all prepared with recipes of the past. House wine and some labels from Campania to accompany a typical and true experience.