A good trattoria located in the historic neighborhood that gave birth to literary giants Ennio Flaiano and Gabriele D’Annunzio, two of the city’s most celebrated figures. Operating for over 40 years, it has “survived” both a move (originally at number 58) and a change in management (in 2020) without losing an ounce of its soul. The cuisine is rustic and unpretentious, flavorful, generous, and deeply rooted in Abruzzese tradition. Expect arrosticini (grilled meat skewers), the sublime frittatina del poeta-vate (a poet’s frittata enriched with vegetables and goat cheese), as well as a robust selection of meat mains (lamb, of course, but also pork, rabbit, wild boar, veal, and beef), and for dessert: the white Abruzzese nougat, affectionately renamed “Oh pe’ la Maiella”.   A single seafood alternative: salted cod (baccalà), served either raw (cured) or en papillote with onion marmalade.   We recommend visiting the cellars, with their well-preserved medieval and Roman ruins.