Not satisfied with serving the very best anchovy pasta in the capital at their restaurant Tempilenti, Francesca Feniello and Silvia Giorgione are expanding their zone of transalpine influence by opening up an Italian deli right next door, filled with products sourced from Puglia to Emilia-Romagna and Abruzzo. Scooped up from the small, white and azure blue shelves or from the well-stocked window display: jars of preserved datterini tomatoes; pistachio butter; charcuterie galore (soppressata bianca, pancetta, etc.); buffalo milk cheeses (ricotta, mozzarella); pastas and olive oils… Along with a few beautiful bottles from the Boot, like Mongarda prosecco, trebbiano by Unione Vignaioli Abruzzesi in Abruzzo, and sauvignon blanc by Camillo Donati. And to go with all that, mouthwatering paninis and sandwiches, like the freshly toasted focaccia stuffed with porchetta and cima di rapa, as oily as it is delicious. · Roberto Arenales

THE HIDDEN GEM: The Sauris prosciutto, from one of the very few IGP-approved producers, smoked with the utmost care (€60/kg).