A two-storey converted bungalow on the edge of campus, run by the eponymous Beppe and Gianni for over two decades. The pasta is made in the kitchen — gnocchi, pappardelle, ravioli — and the menu sticks to southern Italian classics done properly: bolognese, lamb shank, eggplant parmesan, the usual veal preparations.
Portions are large; the bread is plentiful; the wine list is Italian-heavy and fairly priced. No reservations on weekends — expect a wait. A local institution and the default for a substantial Italian dinner near the university.