Word: linguaã
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More than al dente, they are al lingua??€”to the tongue as much as to the teeth. Everything was made in house—in that cramped kitchen we could see—and it shows. The tastes are fresh and rich and intense. Yes, the gnocchi is a little too doughy, the carbornara has too much butter, and the arrabbiata needs some more pepper. But these are details that don’t matter—because everyone is trying so hard, because you know this is what it’s really like in Italy, because...
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