Traditionally warming meal in this very rustic, local Italian restaurant. Open brick walls throughout, and dim lighting makes it cosy. I was the only diner (I arrived 5pm opening) which was a little strange in quite a vast restaurant. I started with a ‘pizzeta’ which is a mini pizza, usually deep fried. Topped with watercress, pesto, tomato and mozzarella, but I am one who believes a pizza should have a tomato sauce not fresh tomatoes, but it was pleasant none the less. Smoked eel spaghetti with chilli and garlic had good flavour and good bite to the spaghetti, but not enough eel, and my pasta was swimming in sauce, when cooking with the pasta genius himself @theo.randall in a school, you see the way he develops the sauce and the pasta as one, at least three to four minutes the sauce and pasta cooking together, developing flavour and letting the sauce coat the pasta, and if it does not coat in time, your using the wrong pasta. Pork and veal meatballs was well cooked, well seasoned in a rich and tangy tomato sauce, with crispy potatoes on the side, well seasoned with a few twigs of rosemary. Pleasant dinner, not worth a detour.
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