Although the place may not invite you in, very good food and good raw material.
Very good pizza dough, and the tomato sauce is amazing. We made the margherita di buffala pizza ($22). Next time, though, I think we'd prefer the regular margherita ($19).
The pasta is also of good quality. We made the pasta Parpadelle carbonara Façon Autentique ($24, with gluten-free option +$3). But it's a misnomer that it's called "façon authentique", because usually the carbonara I've had in Italy doesn't have onions or wine.
The only "but" was that they didn't give us a letter, it was a QR.
If we're passing through again, it's definitely a good place to stop.