At this Nimmanhaemin eatery, master-trained chef Danilo Ragusa, who has worked in Michelin-starred restaurants, creates authentic Italian cuisine from ingredients imported directly from Italy. Ragusa’s kitchen is a gleaming affair encased in glass on all sides, so guests can watch from their tables as he makes fresh pasta from scratch. The menu is separated into appetisers, pasta, proteins and desserts, with imported Italian wines served by the bottle. We swooned over the fresh pasta Paccheri alla Norma with homemade tomato sauce, eggplant, basil and freshly grated Italian cheese, followed by the fresh tuna with Himalayan sea salt and aromat caponata dusted in cacao–a delightful combination based on a recipe over 2000 years old. For dessert, try the light and fluffy apple pie, a novel twist on the classic dish.  The restaurant is small so make reservations if you want to enjoy these Italian delicacies!