This Campo area favorite expanded in late 2003 to include a pizzeria in addition to its restaurant serving eclectic regional Italian cuisine. The kitchen and service are as good as ever: expertly prepared pizzas come steaming to the table, and in the restaurant, specials such as an eggplant flan with Gorgonzola sauce are light and flavorful. Second plates, from beef stewed in Sangiovese wine to a delicate grouper fillet oven-baked in foil with potatoes, tomatoes, and oregano, satisfy every palate. There's a well-selected (though not bargain-priced) wine list.