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Come Friday evening, Angolino, a bijou restaurant tucked into the heart of the Junction Triangle, is filled with supping locals who are keen to keep this Italian gem their neighbourhood secret. Since opening in 2015, the trattoria has garnered a legion of fans that come for owner Rozi Bali’s ebullient table-side service and co-owner chef Tyson Liebrecht’s rave-worthy Italian fare.

When an order of zucchini flowers hits a table, diners struggle between the desire to dig in, and the urge to Instagram the pretty plate. Instead of your by-the-book battered floral fare, chef Tyson’s version is super simple. And yet, with a mere five ingredients, it’s incredibly imaginative. Four tender blooms are packed with lemon zest–zinged ricotta, and then blistered slightly under the broiler. The finished morsels are then plated atop a zucchini puree. The resulting plate epitomizes summer with every too-good-to-talk-we’re-eating-here bite.

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