design by Cool Breeze	Al Duca in the Press "Franzolin is a pasta master. Ravioli of ricotta and aubergine were amazingly light and also likeably crisp and golden as if burnished by a quick saute before serving." Fay Maschler - Evening Standard December 2000 "The first thing to say about Al Duca is that the food is delicious. Secondly, I would claim that it offers just about the tastiest Italian food in London and thirdly it is extremely reasonably priced." William Boyd - Tatler October 2000 "Al Duca is an awesome restaurant." Guy Diamond - Eat Out October 2000 "Three courses for £21 represents great value for such high quality." Time Out August 2000 "So mouthwateringly, ambrosially delicious that for a few gorgeous seconds I was reduced to a quivering wreck." James Delingpole - The Independant on Sunday October 1999