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  • My dinner companion recommended Etna last evening as a late night spot to attend after a concert at Severance Hall. We ventured inside this corner comfy homestyle Italian eatery just a few minutes before before 11 pm and were greeted warmly by our host Carlo who recommended a few dishes and a sparkling Muscato from Sardegna, Italy: Dolci Note (Translated Sweet Notes) We were served a delectable appetizer of Calamari tubes grilled on arugula. The Calamari was the finest I've ever tried; it was so tender it practically melted upon a salad of large arugala leaves laced with extra virgin olive oil and meyer lemon juice locally procured from Sirna and sons distributors. Our main courses were brought out presently: a Cioppino (prepared with clams, mussels shrimp calamari and braised salmon with with homemade tomato sauce and Chardonnay from Venezia Giulia.) and a Black ink spaghetti (imported from Salerno, Italy) made with cherry tomatoes, fresh shrimp and scampi. Chef/proprietor Peppe Pilumeli is originally from Catania (Sicily); he opened Etna six years ago this April and credits his success in due part to the influence of his brother-in-law Valerio Iorio -a Florentine chef. Our dinner was completed by a Tartufo made with gelato rolled in hazelnut nut truffles consummated in coco powder imported from Tuscany, Italy and a homemade tiramisu an original creation made with Grand Marnier aptly named Grand Marnier Coppa Dell'eta. The espresso machine was on the fritz so we settled for a yummy Limoncello Cordial.
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