She’s from Sardegna; he’s from Genova. They are both antique dealers. Today, Mariolina Garau is the nuturing cook and Silvio Varando is the warmhearted host of their vegetarian restaurant in the quaint Piazza della Passera. Chickpeas, water, olive oil and bread, the ingredients of the ‘5 e Cinque’ from which the restaurant is named, reflect the couple’s values of simplicity and sobriety. Their refined sensitivity chooses organic ingredients directly from the surrounding farms, if not from their own garden, to create wholesome dishes true to the season. Every element – the fresh pasta, quiches, pies, focacce, cantucci, jams and mostarda – and every dish they offer is made right in this hearth with great care and sincere intention.