$, Italian, Castello
Fodor's Review:
At this bacaro, located on a calle where bacari have thrived for centuries, the emphasis is more on food than on wine. Regulars swear by the gelatinous nervetti (veal cartilage) served with beans. (It's an acquired taste.) Equally good, though less unusual, are the deep-fried crab claws, folpetti (baby octopus), and hard-boiled eggs with pickles and anchovies. A big pot of risotto is made once or twice a day and served on the spot.
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