Shanghai is well-populated with Italian dining options from the stylish (8½ Otto e Mezzo Bombana) to the simply tasty (Bella Napoli
), but somewhere in between sits new ‘ragazzo’ on the block DeCanto, managing to combine authentic, fuss-free food with a fine dining finish. Nestled atop the Bund’s oldest building (also home to the Dolce & Gabbana flagship), its décor has been dubbed ‘industrial chic’ by Studio 63, the Italian design firm responsible for its herringbone blond oak floors and grey sloped ceilings, clad with black iron grates, which serve to complement the gothic window alcoves and the urban Lujiazui skyline beyond.
Executive chef Catia Busa (Trattoria Giardino) and head chef Andrea Rumere (Gianni Pedrinelli, Tre Galline) make many of their ingredients in-house, including bread laced with rosemary and sea salt, fennel-infused sausages, fresh pasta, and even ricotta cheese. Their signature pride and joy is the ‘Ravioli alla Quinta Essenza’ - firm parcels packed with ricotta and beet purée, and drizzled with a warm lemon sage butter, while for the heartier appetite the 7-hour braised beef shank with Barbera d'Asti glaze will prove more than enough for three to four diners. Of course there’s Prosecco aplenty too - the perfect accompaniment to their soft cherry cake on Champagne jelly. Semplicemente delizioso!