Michelangelo Pinto and Paolo Scovolo, firmly established in Los Angeles for 25 years, offer a cleverly revisited traditional cuisine. Locanda Positano is a family-run trattoria, based on good Italian extra virgin olive oil at the table and a menu representative of all Italian regions. Among the dishes tasted we appreciated the burrata with San Daniele ham, and the paccheri with Parmigiano Reggiano fondue and lemon confit that recalls the aromas and flavors of Positano. The Gragnano spaghettone with fresh tomatoes was simply a masterpiece.Clean, simple, straightforward kitchen, without many frills but very concrete. And there’s a lot of growth potential here.