This sun-soaked spot interprets the southwestern coast of Italy with a restrained, coastal sensibility. The kitchen centers on house-made pasta turned daily and Neapolitan pizzas baked in a wood-fired oven until the crust is perfectly blistered; signature dishes include house-made pappardelle, a wood-fired Margherita and a classic tiramisu. Italian-inspired proteins are sourced with care and finished with straightforward technique that lets the ingredients speak. The dining room favors warm terra cotta tones and an open kitchen where diners can watch pasta being rolled, while a wine list leans heavily toward Italian varietals from Tuscany to Sicily, providing simple, considered pairings for the menu’s regional flavors.