Vintage ochre walls, yellow-checked tablecloths and a traditional menu featuring all the Roman classics: what makes this tiny and staunchly traditional trattoria exceptional is its careful sourcing of local, quality products, many from nearby farms in Lazio. The seasonal, deep-fried Jewish artichokes and the pasta cacio e pepe (cheese-and-black-pepper pasta) are among the best in Rome.
Your waiter will likely pull up a chair and tell you what to order. Let him. There are 12 seats outside.