Anima is first and foremost a story of friends who wanted to open their own restaurant. For some, it was their first try, for others it was their first time, and the common idea was to open a sincere trattoria in this district where there's no shortage of good restaurants. In the kitchen, Simone Tondo's former second-in-command, Matteo Testa, oversees the release of the very fine (Neapolitan) pizzas, vitello tonnato, artichoke risotto or "cotoletta alla milanese" with sautéed chard. At lunchtime, the crowds are impressive and seats are very expensive, even on the stools at the counter.