As for the food, we started with the Caponatina and Crudo di Ricciola. Both were delicious, with delicate flavors that made you savor every small bite. The same can be said for the Ravioli alla Ricciola, which were among the best we've ever had. When it came to the second courses, we had the Polpo Murato and Polpette di Pesce Spada. Unfortunately, neither was quite at the same level as the starters. For the octopus, the tomato sauce was cooked down too much, resulting in a strong flavor that overpowered the fish. As for the fish balls, it was hard to taste the swordfish at all, as the breadcrumbs and seasoning were dominant. The desserts were good quality, though nothing particularly standout. Service was fine overall, but there were a few minor details that could be polished to match the restaurant's standing. For the wine, we asked for advice based on our preferences, and the lady recommended a bottle that fit our tastes perfectly, at a very reasonable price for the quality. Overall a good experience and we may repeat changing the choice for the second course.
