This Southern Italian restaurant in the Flatiron District is helmed by Chef Stefano Secchi of Rezdôra. Here, the menu focuses on the regional cuisine of Campania and is designed with a shared plates mindset. The cooking is strong and clever. Kick off the meal with grilled ciabatta or tender pulpo before settling on pasta, the star of the show. Most is made in-house and the dishes are sized for sharing, so order several to sample their handiwork. Standouts include the whimsically named "If pasta fredda was eaten in Amalfi," a thicker noodle served cold and coated in a puréed tomato-based sauce and topped with raw red shrimp and lobes of uni. Cheesemakers raviolini, with six ravioli filled with burrata imported from Campania, is proof positive of this team's skill for pasta.