In Nugent courtyard, Mario and Gigia preserve a cuisine with a rural imprint, rooted in the seasons and in the gastronomic culture of the Lucanian hinterland. The house appetizer introduces carefully selected ingredients, among cured meats, cheeses and traditional preparations. Among the first courses, fresh ferretto pasta with ragù and salted ricotta conveys a hearty, substance-driven cuisine, in which the character of the sauce complements the texture of the pasta without overpowering it. Capocollo with cruschi peppers brings back the most recognizable language of the regional table, balancing savoriness, sweetness and aromatic intensity. The wine selection is well curated, with an international outlook but also an eye on Lucanian producers, and rounds out a proposal that does not aim for contrived effects. Here, tradition is not a repertoire to be displayed, but a daily practice: its value lies in the continuity of gestures, ingredients and flavors that maintain a tangible bond with the territory.