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Da Castaldo Review

Nestling among a row of shops in the suburb of Canton, Antonio Castaldo's eponymous restaurant aims to 'uphold authentic italian traditions within a modern style'.

The man himself has forsaken the kitchen for front-of-house duties, but the cooking retains its healthy mix of old and new. Vitello tonnato (marinated veal in creamy tuna and anchovy sauce), saltimbocca alla romana and stincotto of lamb with red wine and rosemary are regular fixtures, along with a handful of classic pastas, risotto and gnocchi.

A few more modern ideas also creep in from time to time, both on the regular menu and on the list of specials: expect anything from a warm salad of king scallops with Marsala and parsley sauce to braised pork with oven-baked polenta, rocket salad and a chestnut and honey jus.

Desserts inhabit the trattoria world of tiramisù and cassata, although you might also find more unusual ideas like Ricotta cheese and prune pudding.

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