"Despite being hidden off the main thoroughfares, this casual, homey osteria is always bustling. Husband-and-wife team Antonella De Sanctis (front of house) and Mirco Carati (in the kitchen) opened the humble eatery in 2005. The pair whip up an ever-changing traditional menu written on construction paper taped to the walls or on a chalkboard. A meal includes fresh pastas, crescentine (Bologna’s fried bread pillows), local cured meats, seasonal takes on local pastas such as tagliatelle with asparagus, Italian peasant dishes like grilled capocollo with cardoons, and cheese-centric sweets to finish. The owners choose simple wines they like to drink themselves." - Coral Sisk
Coral Sisk