Don't let the country-kitchen ambience fool you. At this little spot off Campo de' Fiori, the constantly changing selection of offbeat takes on Italian classics is a step beyond ordinary Roman fare. Antipasti can be delicious and unexpected, like Gorgonzola-pear soufflé drizzled with aged balsamic vinegar, or a mille-feuille of mozzarella, sundried tomatoes, and fresh mint. But people really love this place for rustic dishes like roast lamb, suckling pig, and hearty pasta with guinea fowl and porcini mushrooms. Vegetarians will adore the cheesy potato gratin with truffle shavings. Both pastas and desserts are homemade, but desserts can be skipped in favor of a digestivo.