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  • Average at best. However, I AM A FOOD SNOB. I love the atmosphere, casualness and drinks. I have been wanting to go here for a while and finally went tonight. the website brags about "meticulously chosen imported italian ingredients". which is great, but you need to put in an equal amount of care and preperation. this is the area grazie seriously lacks. Ordered the charceuterie plate and a marcello pizza. here is the problem. the cured meats were cut extremely lazily. learning how to use a mechanical slicer requires little training and a small amount of effort. uneven cuts, on a mechanic slicer!! really?? not executing something so simple shows little care and pride. when it was brought to our table i asked the food runner what meats we had. he responded by giving me an akward look and stacking the side plates he had just put in front of us, and walking away. i understand the cheap labor that is available in arizona but, come on. at the very least they should be able to tell customers what they are about to eat. also dont be afraid to top cured meat with a drizzle of quality olive oil and some cracked pepper, maybe a squeeze of a lemon, for the price and claims, i would expect it. the pizza was fine, until a sliced tomato fell off the pizza and exposed its nasty underside of an uncored tomato. again showing the lack of care and preparation. carelesness like this tells me the guy making the pizza saw a huge tomato core he put on a pizza and just turned it over to not expose the core. and to top it all off with the garnish was a basil sprig, stem and all, in the dead center of the pizza and nowhere else. overall its ok. for being in old town it should be better. there are a lot of quality places to go. this is not one of them. grazie, you have a good place, now get your kitchen up to par.
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