Babbo Osteria

In his first solo venture, chef Elia Schramm pays homage to his ancestry. Diners can start with appetizers like the Tuscan sausage croquettes (R$35 for four) and the savory cannoli with shrimp salad (R$48). The handmade pastas are a must-try, including the pappardelle with beef ragout cooked in red wine for twelve hours (R$78) and the gnocchi with mushrooms and truffle sauce (R$79). For dessert, another classic: Pistachio & Lemon (R$41), a pastry filled with pistachio cream, salted caramel, and lemon anglaise.