Chef-owner Daniel Costa named this small and intimate 34-seat restaurant after the street address of his ancestral home in Campagnia. And that, too, is the inspirational source of his highly authentic cooking. Robust pasta dishes in winter come in the form of cavatelli with pork and fennel sausage, or cocoa tagliatelle with pork and porcini ragù. In other seasons, expect a lighter touch, as with an egg yolk ravioli on a bed of wilted chard. Main courses are typical Italian simplicity: Rock Cornish hen with panzanella and sage jus, or whey-braised pork shoulder with polenta. The mood is casual, and much of the scant seating is at a communal table. The music is loud. Service is professional, but casual, and it all adds to a highly convivial dining experience.