Chef Gabriele di Giandomenico uses the freshest local ingredients and traditions (mixed with those of his native Abruzzi) to create memorable dishes that change daily, which is why his Neapolitan partner, Ciro Cristiano, prefers to recite them to you in delectable detail rather than break out the printed menu. In the tiny rooms surrounded by Michelangeli wood sculptures -- including a remarkably realistic "lacy" curtain -- you can sample primilike fresh homemade tagliatelle served perhaps with mushrooms and truffles, with broccoli, or with Neapolitan baby tomatoes, basil, and shredded scamorza cheese. The local specialty secondo is chicken with olives, or you can try Gabriele's faraona (game hen) stuffed with truffles.
