This little Neapolitan refuge opened about six years ago right in the heart of the city center. It is about ten minutes from San Gregorio Armeno, but has various branches all over the city.
As sometimes happens with simple ideas, a revolution begins. Only Neopolitan ragù, and nothing but ragù, in all of its forms and formats: spaghetti, rigatoni, gnocchi (enriched with provola cheese) and manfredi (as tradition dictates, with the addition of ricotta). Hours and hours of cooking makes the ragù nicely dark and dense. It is also deliciously proposed in a ceramic bowl to be eaten with bread (la scarpetta).
There is a simple dining area with a spartan décor, and a young, rapid and professional service. The second dishes are also fantastic, again with ragù, such as the meatballs or the braciola. The portions are generous, you leave the restaurant satiated and satisfied even with a bill of about ten to twelve euros.
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