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  • Came on a Saturday and it was busy. First recommendation is make a reservation on the weekends. We ended up sitting at the bar which suited us fine. The service was great and the food was SO tasty. We had the wild boar carbonara and it was amazing. The bacon was salty and gave the pasta the right amt of salt to the dish. Pasta cooked slightly under which It's suppose to be. We also had the funghi pizza and it too was great. Crust is home Made and on the thin side. Delish. We had prochuto added
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