"This modern Roman restaurant mills its own flour for pasta and focaccia perfection. Chef Anthony Lombardo’s menu features pasta essentials like cacio e pepe and carbonara as well as intriguing seasonal dishes. For dessert, don’t miss out on a selection of gelatos and sorbettos; honey ricotta zeppoles — Italian doughnuts — dusted in cinnamon and sugar and drizzled with nutella; and the chocolatey torta tenerina with cherry chocolate cream and blueberry compote." - Serena Maria Daniels