A multifaceted and lively place, perfect for an informal evening. Meals open with Italian-style aperitif, drinks paired to meatballs of Apulian bread, tomato and ‘nduja; amatriciana-filled suppli or fried calamari. Diners then continue with a Neapolitan style pizza, we suggest the O’ Ciruzz’ with San Marzano tomatoes, mozzarella di bufala from Campania and fresh basil. While among the pastas, the agnolotti del plin or the Sardinian fregola with seafood shine through. All paired with Italian wines to choose from a not very extensive list but with commendable references.