Italian trattoria cooking in the classic structure of antipasti, salads, pastas, carpaccios, meat and desserts, with homemade pastas and rice made almost daily, a pasta of the day, and seasonal dishes with mushrooms or truffle. There are no pizzas.

Two antipasti have long been house signatures: a vegetable and ricotta strudel with white truffle oil, and a fagottino of smoked scamorza wrapped in Tyrolean speck. Pastas over the years have included ricotta and spinach ravioli, gnocchetti sardi with truffle and pecorino, Sicilian aubergine lasagne, penne arrabbiata with speck, spaghetti with clams, pappardelle with porcini and truffle cream, and a carbonara made properly, with egg rather than cream. Beef features in a carpaccio with Parmigiano and truffle and a fillet with porcini sauce, alongside scaloppine with lemon and a swordfish carpaccio. Desserts include an amaretto-scented tiramisù, cassata siciliana and panna cotta.

Casa Marco serves lunch and dinner Tuesday to Saturday and lunch on Sunday, and closes on Monday. Bookings are taken by phone. Its old website address now redirects to unrelated content, so phone the restaurant directly.