Whether you choose the long pastas, the gnocchi, or the spinach agnolotti, they are cooked correctly. Good sauces are pesto, walnut, amatriciana, and tomato. Other treats are pappardelle with rabbit sauce, eggplant parmigiana, and linguine with white clam sauce. Pizzas are another strength. The crust is nicely chewy and slightly charred, and the toppings are first-rate.
Desserts are the old-fashioned favorites, including spumoni, cannoli, and flaky sfogliatelle.
Beer offerings include a couple of Italian brands, and a few simple wines are available by the glass or carafe. Don't overlook the deli counter and cases, which offer the very good pastas and house-made sauces to take home. Open Monday to Saturday for lunch and dinner. No credit cards. 2001 by Washington Magazine Inc.