Now this is what any Italian wouldn’t hesitate to call a real “osteria”. Osterias were born as places serving simple wine and cheap food, in the Middle Ages. The proximity of the food resources allowed them to keep the prices low and at the same time let them provide customers and passersby with good local specialties. Now it is well known that it’s hard to eat badly at someone’s home in Italy; “Osterie” (pl. for Osteria) abide by the same rule.

Nowadays Osterie and Trattorie (which are more formal than Osterie but not as formal as restaurants) are becoming fewer by the day, and authenticity is becoming rarer at an even faster pace, but Tajoli still does the trick. People and food are true to themselves, no formalities or fake aromas will impede you from seeing right through them. Wine here flows among the wooden tables, brought to you by the informal savvy waiters and so does the owner when he’s not busy singing. On Saturday evening always expect a piano-bar situation, and if you are into red-cheeks, shiny-eyes and singing, well this might be a good chance to go for it.

Green chilies and sausages cooked with grappa (grape-based pomace brandy) Flambe (alcohol is added to a hot pan in a burst of flames) will usually get you eating; if I may, I’d advise you to end it with some Chilean grape dipped in grappa; all that’s in between will get you full and happy.

Reservation is warmly advised.