The charm of Principio is the feeling of being invited into the Negishi’s home. The proprietress’ graceful service brings a mellow ambience to the dinner table. The chef grills slabs of meat over charcoal and kneads pasta by hand. Ragù larded with seasonal vegetables is served with northern-Italian tagliatelle; clams and salted and dried grey mullet roe with southern-style short pasta. The cooking styles of each region are harmonised with fresh ingredients in season.