One year after closing their tiny trattoria that won the Fooding d’amour award in 2010 and which since became Capucine, Federica Mancioppi and Fabrizio Ferrara have performed a resurrection three streets over, in a old traditional bistro that’s been cleaned up nicely: freshly varnished hardwood floors, enduring woodwork, riveted bamboo suspension lamps…. On the menu at Osteria Ferrara, you’ll find all the same beloved specialities as before: plump burrata oozing onto a beet and mint salad (scoop it up with bread from the clandestine baker Thierry Delabre); punchy octopus salad with zucchini and black rice; great sausage-fennel-red wine risotto; orecchiette with guanciale intensified by saindoux and peas that explode with vegetal freshness; lamb shoulder ravioli improved by a watercress jus to fill you up body and soul. And for dessert, their classic sbrisolone (shortbread almond cookies from Lombardy) and coffee-chocolate-ricotta-hazelnut tartelettes (with no added sugar) to make your gourmet nerve vibrate. Add to the pleasure with a glass of prosecco from Azienda Marsuret (€5.50), a Nebbiolo from Piedmont produced by Aldo Vajra (€7.50) or a Sicilian Grillo Fileno from the Cooperativa di Canicatti (€32 a bottle), etc. À la carte €27-46. // Aïtor Alfonso.