Right: sous chef
Americo Capone
at Il San Lorenzo.
Opposite,
clockwise from
right: spaghetti
con le sarde,
arancini and alici
a scottadito at
Meglio Fresco;
and its exterior;
salumi and
cheese at
Ristorante
Salumeria
Roscioli; sea
urchin at Il San
Lorenzo; and
details from
its menu.
GOURMET TRAVELLER 117