Chiara Ferro is a full-fledged Italian cook who knows the cuisine of her home country to the bone, but do not ask her for pizzas that there are none in the Osteria. Chiara is also the author of a useful pasta book, Al Dente, but do not go to Madragoa just for that (you can go, but you will miss out), because there is much more besides them. There are meatballs, a Sicilian bread lasagna and other dishes on the Osteria line, more tasca style, at the right prices and a relaxed atmosphere.
Perfect for: discovering what the Italians think of a "tasca".
Must try: pasta al pesto di rapa rossa, that is, aubergine pesto.