Friendly helpful staff that gave us enough help so that even without an English menu and inadequate Italian we could order successfully. We enjoyed every bite. Of course, we began with an antipasto of proscuitto di Parma and not surprisingly, it was delicious. But the surprise was, it came with a scrumptious platter of fried pasta dough - huge puffed square of ravioli. We had two primi, a tortelli d'erbetta and a pappardelle al petto d'anatra. Both were excellent. The tortelli were a local specialty and were like small ravioli stuffed with spinach and a little cheese. They were not big puffed ravioli. Feeling rather stuffed ourselves, we shared a secondo of pork medallions served with caramelized onions that had been reduced in red wine and perhaps balsamico and several roasted potato chunks. We were glad we came.
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