01 / ABOUT THE PLACE
About this place
Some diners remember the pizzas for their thin crust, while others have enjoyed the Margherita or a prosciutto-topped pie. The menu also features pizza with boiled whitebait and mushrooms, as well as one pairing 6 cheeses with honey. Choosing between familiar flavours and more unusual combinations is part of the appeal. Beyond sharing a pizza, diners have also singled out the squid-ink spaghetti and crab pasta.
At lunch, pasta comes with a choice of sauces and ingredients: examples include pumpkin and sausage in tomato sauce, new potatoes and spinach in meat sauce, and tuna and spring cabbage in cream sauce. There is also a white-wine sauce with clams and Kyoto bamboo shoots, and peperoncino with aubergine, new-season onion and bacon. The pasta lunch is listed with salad, bread, and coffee or tea. For a heartier meal, the daily lunch menu also includes pork loin cutlet, served with soup, salad, bread, and coffee or tea.
Dinner brings substantial dishes beyond pasta, including Spanish mackerel and seasonal vegetables cooked acqua pazza-style, young chicken baked with mozzarella, and fresh fettuccine with black truffle and porcini mushrooms. The prosciutto and mushroom risotto is described as cream-based, offering another option alongside pizza and pasta. Desserts include strawberry tiramisu, tea panna cotta and Capri chocolate cake; espresso or coffee makes a fitting finish.
One visitor describes a small restaurant where the owner takes orders and also handles cooking and serving, so allowing plenty of time for the meal may be wise. Reservations are available, and booking is recommended for dinner. Payment is cash only, so come prepared.
