The osteria was founded by Pina Armentano in the 1960s. It began as a kitchen serving food and pouring wine for the workers building the motorway, then, with the arrival of her sons Francesco and Vincenzo and Catia, Francesco’s wife, it became a pizzeria. Later came the decision to focus on well-executed traditional cuisine. Here, zero-kilometre sourcing makes sense because it is not ideological: Pollino water, from Italy’s largest natural park; mountain wine, fresh and generous, easy to drink because it is made from multiple grape varieties from our vineyard; and exquisite homemade bread baked in a wood-fired oven. And, last but not least, olive oil with the scent of Calabria. Four reasons to come and linger here, behind the beautiful mother church of Mormanno. Plenty of garden produce, as well as lamb, salted cod, ricotta, ’nduja, and homemade desserts. There is excellent drinking, especially Calabrian wines, and the service is passionate, warm, and knowledgeable.