About
Recently expanded to two rooms, this attractive trattoria prepares only three or four pastas and main courses daily, announced on a blackboard. Pasta selections usually include trenette or some other pasta with a rich pesto sauce, and there is always a selection of fresh fish and one or two meat courses, often including fresh fish cooked with local olives and fresh vegetables, a house specialty. If you liked the olive oil or wine served at lunch, go across the square to their newly opened wine shop, where local labels line the walls.
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