The concept of this restaurant in the Porta Romana neighborhood is simple and crystal clear: the choice of product. On the plate, the ingredients—very vegetable-forward, quite a bit of seafood and a touch of meat—are hand-picked and showcased through simple recipes that let you fully savor their flavors and quality.

The pasta and bread are homemade and made the proper way. The wines, numerous and varied in both style and origin, are natural—that goes without saying.

Even the decor follows suit: materials largely recycled, artisanal execution… right down to the ceramics which are handmade in Milan. Everything is logical and of impeccable consistency.

The sourcing done by Francesco Costanzo, the chef-owner of this wonderful spot, is absolutely remarkable. That evening, after an invigorating Puntarelle & bottarga, I discovered the Stigghiole & friarielli and Ced had a perfect Cacio e pepe before we both had two lovely little cannoli.

Neither the first nor the last time, these kinds of places are too rare.

Pastamadre