This lively restaurant calls itself a modern version of the traditional Roman trattatoria. It serves regional Italian cuisine using local produce, much of it from the owner's farm. Sit among the hanging salamis at tables covered in white paper and feast on antipasti such as chilli and garlic prawns. Move on to one of the delicious pizzas (Sicilian anchovy, black olive, and baby caper are standouts), or one of the dishes of the day, like wood-roast suckling pig with apple and sage. Finish with Ligurian honey panna cotta, or one of the imported Italian cheeses. Bon appetito.