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Piccolo

The menu is tiny and you’d be a fool to look beyond the two pasta specials that change daily. We started with a Caprese salad with featured some of the creamiest and most delicious mozzarella I have ever tasted in my life. A wonderful prelude to the pasta mains.

Tortelloni are incredibly hard to make fresh and by hand to the point where most chefs wouldn’t even try. I was glad to see that they were on the as one of the two specials. Served stuffed with porcini mushrooms, crispy pancetta and a creamy sauce this was about as good a winter pasta dish as I’ve ever tasted. Wholesome, rich and delicious.

 

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