Wood paneled and with a 1930s-style interior, this bustling trattoria oozes old-fashioned character. The wholesome menu, chalked on a hanging wooden board, is based on local Veneto cooking. The "Spin" in the restaurant's name refers to the spine of the baccalà (cod), one of several justly famous specialties (served without the titular spine). In autumn and winter, be sure to try Treviso's hallmark product, radicchio, in risotto or pasta. The chef-owner, Alfredo Sturlese, is also proud of his sopa coada (pigeon-and-bread soup). Reservations are essential, even for lunch, since the word is out that this is the best value for the money in town.