This superb Italian place in the north of town is so often packed, they may have to shove you in a back room. But it's worth it. The restaurant specialises in fainà, a kind of unleavened flatbread made of chickpea flour – ask about it; they'll give you a sample and the fainà low-down. Beyond that, the pizzas and pastas are meritorious indeed.
If you go down the fainà route, the prices are €16 per kilo for the version seasoned with rosemary, €17 per kilo for the option with onions, leeks and mushrooms, €18 per kilo with sausage or €19 per kilo with gorgonzola and stracchino. Otherwise, the restaurant has over 20 types of delicious pizza and tons of homemade pasta.
