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48h takes it name from how long pizza dough should be left to rise – named by owners and D.O.C alumni Fabio Biscaldi and Michele Circhirillo. The petite restaurant provides lovers of Italian cuisine good reason to wander off Chapel Street, serving up both pizza and gnocchi.

The menu is a construct of varied elements within Italian cuisine, partly due to Biscaldi hailing from Italy’s north, while Circhirillo comes from the south. There are starters such as smoked prosciutto with fontina italiana cheese and tartara di tonno rosso – red tuna, broadbean puree, yoghurt and capers.

When it comes to mains, gluten free is the game here – all gnocchi is made with gluten-free flour, and pizzas can be too upon request. The gnocchi list is extensive, featuring a charcoal-activated gnocchi dish with gorgonzola, radicchio and vinocotto, and more lavish versions such as the aragosta – 250g of lobster, prawns, tomato and Avruga caviar.

The restaurant is decorated with vintage Italian posters, somewhat replicating a Roman trattoria. You’ll commonly find loyal locals dining on their gnocchi or pizza with a glass of Italian wine or Aperol spritz.