Duck through the archway next to Lucia’s Pizza Bar and feast your eyes on the wonders stacked under the lofty ceiling of Charcuterie Traiteur. The centrepiece of the shop is the long, solid counter, with a meat slicer at one end and friendly panini chef, Carla Tardivo, at the other.
Beyond the counter are floor-to-ceiling fridges with exotic cheeses and one-of-a-kind smallgoods visible through the glass.
About 60 per cent of the stock is imported, but Charcuterie Traiteur has a roster of exclusive local producers, including a mysterious man named Max who makes Italian salumi, pancetta and exquisite Grenache-and-dried-wild-fig sausages.
Either take home your purchases – maybe Parmigiano Reggiano with aged vinegar – or try an antipasto plate and panini. Introduced to let visitors taste the produce, the paninis are now integral to Charcuterie’s busy lunchtime trade.