Whether inside amid the white stucco walls with framed photos and knick-knacks or under the porticoes out front, diners flock to this simple restaurant for locally sourced dishes, from fried squash blossoms to homemade ricotta-walnut cake. All pastas are made in-house, from flawless tortellini to the house speciality: lasagna alla Bolognese. Served once a week, the dish layers three kinds of meat in a lighter-than-air béchamel. Or try one of the other lasagna variations that follow the seasons. Fans rave about the pumpkin-mushroom version.

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