To find some of the latest spins on Roman alta cucina (haute cuisine), you should head to this hidden back street nestled between upscale Via Giulia and popular Campo de' Fiori. This is where widely-traveled chef Anthony Genovese came to roost a few years ago. Born in France to Calabrese parents, and having worked in Japan and Thailand, it's no surprise that Genovese has a love of unusual spices and "foreign" ingredients and preparations. These have gained him a loyal following and prized Michelin stars. As a result, prices here are exorbitant, but dishes are worth it, like pasta bundles filled with onion, tapioca, and red currants in a saffron broth or duck with black salsify, caramelized pear, and chocolate sauce. Desserts by Alsatian Marion Lichtle are also expertly executed.