This funky trattoria located around the corner from campo de' Fiori serves up good-value food based on fresh, mainly organic ingredients. They specialise in traditional fare with a creative kick, as in the excellent baby squid on a bed of cicerchie (a sort of primitive chick-pea), or the decent girello di vitello (veal silverside) braised in coffee. When they try to be out-and-out creative - as in the tuna kebabs coated with almonds and pistacchios in pomegranate and lime sauce - results can be less convincing. There are a few vegetarian main-course options, such as cauliflower sformato (bake) with smoked ricotta. Don't come here if you're in a hurry: service can be slow, but it's friendly enough, and there's usually a good buzz, with a mix of young trendsters and older gourmands. Ditirambo's popularity in the evenings means that it's a good idea to book ahead.