Here you'll find staple Roman trattoria fare as well as dishes with a Neapolitan slant, so spaghetti alla carbonara shares the menu with penne alla Sorrentina (with tomato, basil, and fresh mozzarella). Again looking south, try the pressed octopus carpaccio with arugula to start, followed by a mixed seafood pasta or a grilled sea bass with oven-roasted potatoes. Service is always with a smile, with boisterous owner Francesco, his American wife, and their trusted waiter Peppe making you feel at home.