This restaurant occupies a captivating space at the confluence of a sixteenth-century church and an ancient wine press, whose original character has been meticulously preserved. The dining areas are arranged across two rooms: one on the first floor, where an open kitchen animates the space, and a second on a raised level; at the lower level there is also an intimate room dedicated to cigar enthusiasts. The cuisine offers straightforward, reassuring Italian fare, distinguished by its immediacy and appeal. Among the dishes, the hand-rolled cavatelli with ragù of humble Lucanian sausage and king oyster mushrooms stands out as particularly noteworthy.