Terra Madre is the kind of place that takes its vegetables seriously: the menu changes with what is in season, and the kitchen does more interesting things with fave, chicory, and wild greens than most trattorias manage. Orecchiette are made by hand, and the pasta courses are reliably the best things on the table.
The room is simple and the prices are reasonable for the quality. It attracts a mix of locals and visitors who have done their research, which usually means the service is unhurried and the atmosphere easy.