You'll be greeted by a colorful Sicilian cart at the entrance to La Pentolaccia, which is in an old convent that dates back to the early 1600s. The setting is laid back yet elegant, attracting a crowd from the nearby international research center who love to savor the local offerings: Starters include antipasto paolina, a mixed platter of caponatina, and bruschetta and roulades. Be sure to leave some room for a delectable pasta dish, ravioli all'ericina, stuffed with ricotta, prosciutto, pecorino, spinach, and tomatoes. The main courses feature either the catch of the day or a wide assortment of meats.