By chance, not looking for italian food even though we\re italians, we found this tiny, small (no more than 20 square meters including open kitchen) restaurant for lunch. Owned by a Japanese couple, the Chef knows some words of italian learnt in Sicily and, expecially, knows how to cook italian food. We had a great lunch (vegetables salad and soup as appetizer), focaccia bread, a plate of spaghetti pomodoro and basilico perfectly cooked and a very good pizza al gorgonzola, and a good Nero d\Avola from Sicily. Great ratio quality/price! We couldn\t imagine to find this treasury in such a place, far away from our imagination. And the best thing is the kindness of the owners: what a beautiful day when you meet these kind of food and people.
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By chance, not looking for italian food even though we\re italians, we found this tiny, small (no more than 20 square meters including open kitchen) restaurant for lunch. Owned by a Japanese couple, the Chef knows some words of italian learnt in Sicily and, expecially, knows how to cook italian food. We had a great lunch (vegetables salad and soup as appetizer), focaccia bread, a plate of spaghetti pomodoro and basilico perfectly cooked and a very good pizza al gorgonzola, and a good Nero d\Avola from Sicily. Great ratio quality/price! We couldn\t imagine to find this treasury in such a place, far away from our imagination. And the best thing is the kindness of the owners: what a beautiful day when you meet these kind of food and people.