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  • A new restaurant we chanced to stop at lunch at today. Masseria has a open-kitchen which allows you to see your food being prepared. I had a delicious tuna panini and a side grain salad mixed with vegetables. Barbara had a balsamic-dressed salad. Too delicious -- and executive chef, Rob Leclair stopping by to check on how we liked our food. I'm already to thinking about going back. Round II at Masseria Ristorante. Tonight I had Napoletana pizza with their croccantini (crushed charcoal) crust the pizza has tomato sauce with oregano, anchovy, sun dried olives, roasted garlic and chilies. for a change of pace, I added fresh basil as a topping. Truly amazing.
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