Angelo Fraraccio opened on Hampden Road in 1994 and took on Marco Caporelli as partner in 2003. Head chefs Sam Holmes and Roberto Caporelli are part owners, and the next generation of the family now works in the room. The pasta is made daily, in four shapes: fettuccine, ravioli, gnocchi and maccaroni. Dinner seven nights, lunch on Fridays only.
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