In Garbatella, Stecca thrives on the symbiosis of two seasoned hosts, Flavio De Maio and Franco Franciosi, united by the idea of a convivial table free of formalities. A bright setting, light wood, well-spaced tables and a smiling, knowledgeable all-female service team frame a cuisine of substance, weaving together Roman and Abruzzese roots with a curiosity for more distant flavors. The menu is kept to a single page and is constantly updated: the artisanal “salt and pepper” sausage wrapped in fig leaves is excellent, the stuffed onion with salt cod is delicious, the rigatoni with involtino sauce are well executed and, more generally, the seafood soups stand out. Ingredients are selected with skill and experience, the hand is sure, and the dishes are designed to be “steccati” — that is, shared — such as the baked pasta. A lively, welcoming contemporary table, with a fitting wine list, to which one gladly returns. Average bill around 60 euros.