Run by a brother-and-sister team, Trattoria Romagna has relocated from Gwanggyo to Seoul, but its unfussy flavours remain. The chef has always aspired to cook hearty, homestyle food instead of lavish dishes. The crispy truffle arancini is generously filled with shiitake mushroom risotto and cheese, releasing subtle aromas of truffle and garlic with every bite. The vongole showcases hinoki-steamed short-neck clams and fresh pasta in a deeply savoury broth, with the clams offering a satisfyingly chewy bite. The yellow sofa chair, brown tables, and soft amber lighting together evoke the charm of an Italian trattoria.