The food at this dark timber-toned, two-storey hotspot is as authentic as the Italian accents of the floor staff, who weave at top speed around the frequently full house reciting the extensive specials - from a salad of buffalo mozzarella and roasted beetroot to start, perhaps, through to a long list of irresistible house-made desserts. In between, try pizza from the wood-fired oven, the toppings ranging from the simple delight of a thin-based margherita to the 'Disfida', which adds ham, smoked mozzarella, olives, capers and anchovies for a salty standout. Offerings such as house-made gnocchi, fizzy sgroppino and chocolate crepes are further explanation for the queue at the door.