A cult restaurant in the historic centre that specialises in a single dish: Neapolitan ragù slow-cooked for at least eight hours. The ragù is served in a hollowed-out bread roll (cuzzetiello), with pasta, or simply in a bowl — the meat dissolves into a deep, wine-dark sauce that is the definitive version of the dish. Both meat and vegetarian versions available.
Small, no reservations — arrive early or expect to wait. One of those places that demonstrates why Neapolitan cooking at its best is unlike anything else in Italy.