A traditional Italian ristorante and pizzeria on a Teneriffe corner, with a wood-fired oven turning out Pizze Rosse and Bianche: the prosciutto-topped Number 1, a Piccante built on tomato and nduja, a Mortadella under whole burrata and crushed pistachio. Beyond the pizza there's a full kitchen, from duck-ragu pappardelle to mezze maniche with local tiger prawns and saffron, and a wine list that runs deep into Italy with a reserve page of Barolo and Brunello. Come early, come often.
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