Here you find staple Roman trattoria fare as well as dishes with a southern slant. This means spaghetti alla carbonara (with pancetta, eggs, and cheese) shares the menu with penne alla Sorrentina (with tomato, basil, and fresh mozzarella). For starters, the bruschette here are exemplary, as is the pressed octopus carpaccio on a bed of arugula. As for secondi, you can again look to the sea for a grilled sea bass with oven-roasted potatoes, or go for
the meat with a fillet al pepe verde (green peppercorns in a brandy cream sauce). Service is always with a smile, as owner Francesco and his trusted staff make you feel at home.