Fodor's Expert Review Osteria dei Battibecchi

Simple, honest food doesn't get any tastier than what's served at this casual, tiny venue (there are about 20 seats at the wooden tables in the wood-beamed space) with an even tinier kitchen. Nicoletta Molducci, chef and owner, takes pride in turning out terrific regional dishes from a short menu with the usual local specialties, such as cappelletti in brodo or al ragù, supplemented by an ever-changing list of daily specials. The polpettine di lesso (little meatballs) in a lively tomato sauce with peas and pancetta, and the squacquerone e fichi caramellati (soft cheese with caramelized figs) are two winning dishes that might be on offer. Attentive service and a fine wine list make a meal here a true pleasure.