Modeled after a classic restaurant in downtown Salerno, Roberto's was an instant success in this corner of likely the most authentic Little Italy in New York right now. The scene is convivial, even a tad rustic thanks to elements like the wooden, farmhouse-style tables (great for larger parties). Homemade pasta dishes are delivered in deliciously heaping portions, but wise regulars know to check the chalkboard of daily specials before they order. Indeed, Chef Roberto Paciullo never fails to offer a handful of dazzling choices like veal scaloppine or baked cavatappi or corkscrew pasta wrapped in tin foil. For the finest pizza around, take some home from Zero Otto Nove, Roberto's trattoria up the block. Roberto also owns the more reasonably priced "Zero, Otto, Nove" with a branch in the Flatiron district and a newbie in Armonk – all with with really fantastic food.