Do not leave this comfortable eatery without ordering the fried Castelvetrano olives stuffed with nduja (a spreadable pork salumi). With thirty to a bowl, they’re a lovely, and addictive, beginning to a meal. Our table was in a pasta frame of mind and what better place to indulge than this place, with its ricotta ravioli and bucatini cacio e pepe, and spaghettini carbonara. Pizzas are good too, as was our splendid fennel sausage on a razor-thin, crispy crust. If there is a crumble offered for dessert, grab it; there will be different flavors different days, but it will be divine no matter what the fruit is.