La Morra

Burrata with prosciutto, olives, and basil opens the meal cleanly. The cacio e pepe follows with pecorino cream worked into every fold of fresh pasta, filling each bite with cheese while still leaving room to wish for a little more pepper.

The white ragu is dense with meat, yet the sauce wraps the fresh noodles without becoming overly heavy. A restrained herbal aroma keeps the plate balanced, and the restaurant's kind service adds to its long-standing neighborhood appeal.