Italian-obsessed folks, your paradise hides on Redchurch Street, when Gaia Enria has been making the freshest pasta by hand in this former gallery turned pastificio. Stop by for to grab your fix at the deli or stuff your face on site in the soft pastel dining room with egg shell-like walls.

The draw: chat around some gigantic anchovies on fresh bread and butter, prosciutto San Daniele, and mozza di Bufala while lingering over a Spritz, or have a full plate of her infamous al dente agnolotti in the eponymous butter and sage sauce, or shrimp, spinach pesto and bergamot zest tagliolini, even if Parmesan comes extra. To wrap up, bite into a pistachio cannolo, just like you would in Sicily.

Valentine Benoist