On a surprisingly quiet block at the nexus of the West Village, Chelsea and the Meatpacking District sits Zampa, a wine bar and kitchen with a laid-back vibe. A sketch of a smiling pig welcomes diners from the window. And inside, diners will discover the food is taken just as seriously as the well-curated Italian wine list. A spacious bar lines one side of the white-brick room, where a semi-open kitchen offers a peek at a handful of cooks preparing plates of Italian fare. Those seeking snacks to nibble on with a glass of Barbera or Verdicchio can assemble a tasting of top-notch Italian cheeses and salumi – Zampa offers at least nine varieties of the latter, a nod to the friendly pig in the window. Crostini topped with rustic chicken liver pate or ricotta and honey will round out a satisfying antipasti spread. Bigger appetites have plenty to explore on the menu. Small plates are in fact not so small; an abundant salad of red and yellow beets, shaved fennel, oranges and arugula is dressed with just enough shallot vinaigrette, and a half-dozen herby roasted shrimp come atop cannellini beans with garlic-rubbed crostini to scoop it all up. Large plates are ideal for family-style sharing. Fresh pasta is made in-house for the decadent lasagna layered with beef-pork porcini Bolognese and béchamel that arrives bubbling, straight from the oven, in its mini casserole dish. Plump, pancetta-wrapped scallops served on a hearty bed of Italian lentils are infused with porky flavor. For dessert, warm bread pudding beckons even if you suspect you’re too full. Rich, custardy and studded with golden raisins and melted chunks of chocolate, this one puts dried-out versions of the popular dish to shame. This is the point in the meal when you’ll decide to dig in, sip a glass of Moscato and stay awhile.