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About a month ago, BR and I were invited to a newly opened Italian restaurant in the village. The restaurant was newly named Abbottega and has sister locations in Italy as well as Miami. Their menu boasts a variety of eats ranging from smaller plates for an afterwork appertif with a bottle of wine as well as some heftier and more classic dishes that one might find in a Tuscan kitchen.

We arrived at the start of dinner service on a weeknight. We knew we were in for a east but (spoiler alert) we left filled to the brim with delicious handmade goodness.

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The interior is quaint and calm. Great for an intimate gathering as well as some low key after work socializing.

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In the main dining area lies a large marble top counter where a chef busily prepares homemade pasta.

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A true sight to behold as you wait for freshly made ravioli and spaghetti.

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I truly loved the mason jar light fixtures. They added a lovely rustic touch.

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We allowed the chef to choose our wine. A deliciously crisp and chilled Pinot Grigio. Quite refreshing on a hot summer evening

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Couldn’t resist watching the live action ravioli making. Like dinner and a show!

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This is the view of the ravioli making from my seat.

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While we sipped our wine, we were presented with the bread basket. The crust was crusty and the innards fluffy and warm. The spread? Unlike anything I have ever tasted.

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An emulsion of arugula, olive oil,  cream cheese and salt. Reminiscent of a pesto but whipped to be light and airy.

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It was addicting. We used every crumb of bread to sop up this creamy spread.

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We sampled the small plates which are designed for sharing (when ordering more than 1) and imbibing wine.

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This wilted spinach with tartufo cheese is the perfect appetizer to start with. Like a warm salad. The spinach is garlicky and not over cooked. Its played with sharp tartufo cheese and a drizzle of good balsamic vinegar. Wonderful!

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This baby was by far our favorite small plate. The eggplant parmesan.

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Delicate slices of eggplant dusted with breadcrumbs and fried then covered in a housemade marinara. The thinly shaved parmesan cheese slices melted from the warmth of the eggplant and made a perfect addition.

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We seriously could not stop eating this. Reminds me of my grandmothers amazing cooking.

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This 3rd small plate seemed to be more up BRs alley. A plate of house cured meat with arugula, shaved pecorino slices and truffle oil.

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The meat was supple with good amounts of fat in it and combined nicely with the bite from the arugula and good use of truffle oil.

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Next up was more homemade pasta. Not a spaghetti but a super thick stand. Using a long board with wires like a guitar, the chef placed the pasta dough onto the device and pressed down to create these uniform strands of pasta.

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The marinara sauce had a spicy kick to it. This dish combined with the small eggplant plate would make for a perfect dinner.  Or even lunch (they are now serving lunch!)

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This pasta, while delicious, was too al dente for my liking (I know, shocking!)

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Artichoke and parmesan ravioli sauteed in a sage butter sauce with crispy priscuitto on top.

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After watching this ravioli come together, I was not expecting this. It was meaty and flavorful.

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The filling so expertly prepared that it reminded me of a finely minced meat and cheese filled ravioli. The sage butter sauce was amazing.

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A picturesque char-broiled Branzino atop a bed of spinach, avocado puréed with shrimp. The Branzino needed nothing but a sprinkling of salt and pepper. For anyone looking for a lighter dish, this will surely not disappoint.

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There was barely any room in our stomachs for the dessert. A coffee panna cotta.

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This panna cotta with a rich ganache, and ground espresso was decadent. It was rich and while the chocolate might have been too much on its own, the coffee helped take it down a notch. A truly delicious dessert; but if I had a choice, I would opt for a vanilla panna cotta with a fruit compote- Im a fan of simplicity.

Overall, Abbottega was a wonderful place to enjoy an intimate evening. The food is prepared with love and all from scratch…

Just like nonna makes it.

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