Based on 1,975 reviews
A Roman benchmark dish done correctly — silky tonnarelli coated in an emulsified pecorino-black pepper sauce that clings without clumping
Long, wide ribbons of house-made pasta under a slow-cooked Bolognese that reads rich but not heavy
Creamy imported burrata served with seasonal accompaniments — consistently the best starter on the table
Whole or filleted Mediterranean sea bass, simply prepared with olive oil and herbs — the go-to secondi for non-pasta eaters
