One restaurants owned by a Brazilian woman who is passionate about French and Italian cuisine. Here, the home-made stuffed pasta (both fresh and dried) is the star of the show for Due Cuochi Cucina’s large and loyal clientele. Its menus are updated every three or four months, with less popular dishes replaced by others with greater appeal, yet with the same attention to quality and variety. The egg yolk ravioloni in butter and sage, and flavoured with black truffle, is unmissable.