We began with an antipasto of affettati misti: finnochiona, soppressata, salumi, two cheeses, olives. But the servings were niggardly: for the three of us, three little slices of each thing, along with a grissin wrapped with prosciutto. None of the salume seemed at all exceptional; only a salsa verde, rich with parsley and capers and good oil and a little garlic, seemed to suggest something particularly rewarding.
Our "insalata al cuore di Cesar" was not Caesarish, only "Caesar": tight hearts of romaine, uncut, under a soft vinaigrette (again, good olive oil) with small cubes of Roma tomato (!), small cubes of bread, and shavings of Parmesan cheese. No anchovy that I could detect; no raw egg.
I ordered the fettucine al sugo di carne miste, and the sauce was rather nice, the meat — chicken, duck, veal, and beef — chopped and retaining its texture, the flavor nicely balanced. The pasta itself was a little overcooked, but the course was substantial and left a good finish.
Barbera d'Asti, Michele Chiarlo, vintage? (both by the glass)