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Located in the Belmont (Little Italy) section of the Bronx just south of Fordham University, this second project of Salerno native Roberto Pascuillo follows up on the success of Roberto Restaurant with a similar modern southern Italian menu, but with excellent pizzas added. The pies fly from a wood-burning oven, and include all the usual Naples toppings, but embroider on the formula with things like pureed squash, smoked mozzarella, potatoes, and truffle cream. Among pastas, the baked ones are the best, including pasta fagioli azzeccata with white beans and prosciutto interspersed with broken noodles of various sorts. Reflecting the chef's roots, anything labeled "Salernitano" (from Salerno) is worth ordering. Among these is a meaty ragu that may represent the forerunner of Brooklyn "Sunday gravy."