The chef Maria Frank, besides the chef Paulo Barros, devotes oneself to Italian cookery. The suggestions includes dishes as crispy shrimp with rice with dried grape, curry and fresh peas with mango sauce.

Arriving early is necessary if you do not want to wait hours, because this restaurant do not work with reservations. But it is not a problem for the guests, that are looking for the served Italian food, that comes in generous portions, as the farfalle alla Sangiovani.

In an elegant ambient, the chef Salvatore Loi runs one of the projects developed much earlier by the owner Rogério Fasano: to serve gastronomic menus themed with the different Italian regions. There are five options (composed by one aperitif and 4 dishes): Capri, Milan, Piemonte, Al Mare and Umbria.

House run by the Fasano's family, which conserves a less formal ambient in this restaurant. The dishes from the north Italy are the menu specialtys – prominence for the pasta, the red wine and the talleggio cheese.

Founded in 1940, the restaurant has familiar and enthusiastic atmosphere till late night. The giant menu is typical of a canteen, detaching the spaghetti. At Saturdays, beginning at 1pm, chorinho (Brazilian typical music) is played alive.