The Naples-born chef, who used to be an engineer, has enthusiastically donned an apron (mantesino in Italian) and opened this small bistro in a street near the Église Saint-Aubin. He gives pride of place to his roots by tapping into the culinary traditions of Southern Italy, from Campania to Puglia. A far cry from stereotypical Italian fare, his no-nonsense bistro cuisine wins diners over by drawing solely on flavoursome, meticulously selected ingredients: mortadella from Bologna, hazelnuts from Piedmont, Ibaïama pork, as well as meat from Aveyron and vegetables from local growers. Uplifting!