Before there was La Palma, there was Campagnolo. Chef Craig Harding and wife Alexandra Hutchison's love letter to Italian food has been drawing the pastaratti to Dundas West since before it was cool. The homey environs make you feel like you've stumbled into a Tuscan villa overseen by an eager nonna, keen to feed. A mound of super-fresh ricotta is the perfect cloud-like consistency, warm and ready to spread on house-made bread with roasted grapes. Even more comforting are the pastas: agnolotti come stuffed with the fruits of the season, whereas the mainstay all amatriciana means strands of spaghetti bathing in spicy tomato-and-guanciale sauce, finished with a snowfall of Parm. Not to be missed.