This Subiaco pasta bar has been a roaring success from day one. Built on the simple premise of pasta made fresh and by hand each day, it’s the core of the menu. Wine service stands up against the best of the city, with a keen eye on Italian natural drops.

There are the obvious signatures, like Nonna’s (pork) meatballs in a soft pillow of polenta, and the tiny kitchen excels at small plates, such as veal crudo on fried focaccia.

The promise of daily specials plays on dining FOMO: charcoal- black agnolotti, a riff on ash-wrapped sottocenere cheese, hits the mark, as does a slow-cooked capretto (goat kid) with a seasonal vegetable braise.